One of my favorite eggplant recipes is this Greek-style recipe for Moussaka. While there are many interpretations of this recipe, I can't imagine using any other. The flavors blend deliciously, and it's a good, wholesome vegetarian dinner choice, with brown rice and hummus rounding it out. Typically, it also has lamb in it; if you enjoy lamb, you might like adding some grilled, ground lamb in with the eggplant.

This recipe is best accomplished in steps. You can make the hummus recipe days ahead (freeze extra portions as necessary). You can make the Seasoned Tomato Paste ahead; you only use a bit of each for each batch. And it's also helpful to have cooked brown rice on hand; portions of brown rice can also be frozen, ready to use.

Traditionally, this dish might be served cold too, as part of an appetizer platter. Hot or cold, it's good both ways. Serves 12-15.

Ingredients:

• 3 c. hummus (about a third of a recipe, see recipe on other page)
• 4 c. cooked brown rice ( or 1 c. uncooked rice, plus 2 1/4 c. water)
  
• 2-3 eggplants (approx. 3 lb.)
• Olive oil for sauteeing eggplant
  
• 3 c. Tomato Sauce
• 3 TBS. Seasoned Tomato Paste* (recipe below)
  
• 1/2 c. olive oil
• 1/2 c. flour
• 2 c. milk
• 1 lb. ricotta
• 4 eggs
• 1/2 tsp. salt
• Seasoned Tomato Paste Ingredients:
  > 6 oz. can tomato paste > 1/2 TBS. garlic granules > 1 TBS.cinnamon > 1 TBS. curry > 1 TBS. salt > 1/3 c. red wine vinegar > 2 TBS. fennel seed (toasted, crushed)
  

Set aside: > 3 c. hummus (about a third of a recipe; see recipe on other page)

Set aside: > 4 c. cooked brown rice

If you don't have cooked rice on hand, prepare it as follows. Add to a pot: > 1 c. uncooked brown rice > 2 1/4 c. boiling water

Simmer the rice 40 minutes or so, with lid on, until tender. Set aside.

Saute in iron pan, on high heat for a few minutes, then reduced to a medium-low heat to finish cooking until tender: > 2-3 eggplants (approx. 3 lb.), cubed > A bit of olive oil

Make and set aside a seasoned tomato sauce; mix together: > 3 c. Tomato Sauce > 3 TBS. Seasoned Tomato Paste* (recipe below)

Set cooked eggplant aside.

Make and set aside White Sauce. For that, mix together in a sauce pan: > 1/2 c. olive oil > 1/2 c. flour

To that "roux", add the milk slowly: > 2 c. milk, microwaved 2 minutes, until hot

Bring the above to a boil, boiling 2 minutes. Then add  the following, stirring until blended: > 1 lb. ricotta > 4 eggs > 1/2 tsp. salt

Finally, begin assembly. Oil bottom of 13x9" pan. Add, pressing down well: > 4 c. cooked brown rice

Add the following ingredients, layering in this order: > 3 c. hummus > The cooked eggplant > The Seasoned Tomato Sauce > The White Sauce

Bake at 350 degrees for 45 min. Serve hot or refrigerate to serve as an appetizer or for quick lunches.

*Seasoned Tomato Paste

Use: > 6 oz. can tomato paste > 1/2 TBS. garlic granules > 1 TBS.cinnamon > 1 TBS. curry > 1 TBS. salt > 1/3 c. red wine vinegar > 2 TBS. fennel seed, toasted in dry pan, then crushed (with hammer or mortar and pestle, or even a small electric coffee grinder- the kind with blades)

You can store extra portions in the refrigerator for weeks, or months in the freezer. Makes enough for 5 batches Moussaka.