Years ago, I found a recipe for cumin grilled eggplant (with feta and mint) on the @finecookingmag website. It’s my mother’s absolute favorite and she adapted it into this incredible moussaka recipe. Perfect for Passover and year round.
Preheat oven to 450 degrees Fahrenheit.
Slice eggplant into 1/4-inch rounds. Brush lightly with oil, salt and pepper. Bake until nicely browned. Flip and bake until second side is also browned (not burnt).
Marinate in mixture of lemon juice, three tablespoons olive oil, two cloves minced garlic, shallot and one teaspoon cumin for at least an hour and up to one day.
In a large pan, sauté chopped onion, remaining garlic, and ginger over medium heat until soft.
Add meat, parsley, remaining cumin, smoky paprika, cinnamon, cayenne, curry, salt, and pepper. Cook over medium heat until meat is just cooked through. Add tomato and cook for an additional 10 minutes.
Preheat oven to 350 degrees Fahrenheit.
Spread meat mixture in a nine- x 12-inch Pyrex. Remove eggplant from marinade and spread over meat.
Beat eggs with flour or potato starch and pour mixture over eggplant.
Bake for 20 minutes covered and 15 minutes uncovered.
This freezes well.