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Tomato squash moussaka with goat yogurt

2 minute read

Moussaka tomatée de courge au yogourt de chèvre
INGREDIENTS
  • 1 kg of ground lamb from Quebec
  • 1 large chopped Spanish onion
  • 100 ml of olive oil 
  • 2 cloves of chopped garlic
  • 5 g of paprika 
  • 5 g of smoked paprika 
  • 10 g of ground cinnamon 
  • 2 g of Herbes de Provence 
  • salt and pepper 
  • 1 small chopped red onion
  • a 500 ml can of diced tomatoes
  • 2 g of marjoram 
  • 1 tablespoon of sugar 
  • 2 medium-sized eggplants 
  • 100 ml of olive oil for the eggplants 
  • one peeled and cleaned butternut squash cut into 3 to 4 cm pieces (or 1kg sweet potatoes) 
  • 1 kg yellow potatoes peeled and cut into 2 cm cubes
  • 500 ml goat, sheep, or Greek yogurt 
INSTRUCTIONS
  1. In a pot over medium heat, sweat the Spanish onion and garlic cloves with 50 ml olive oil. 
  2. Add the two types of paprika, cinnamon, and herbes de Provence. 
  3. Add the lamb, mix well and cook for 15 minutes. Add a little water if needed then set aside. 
  4. In another pot over medium heat, sweat the red onion with the remaining 50 ml olive oil then add the can of tomatoes, sugar, and salt if needed. Cook for at least 20 minutes or until thickened. Set aside. 
  5. Preheat the oven to 375°F. Slice the eggplants 1 cm thick, salt and generously oil them. Spread the slices on a baking sheet lined with parchment paper and bake for 15 minutes or until the eggplants are tender. Set aside. 
  6. Put the potatoes and squash in a pot of cold salted water. Bring to a boil and cook until the vegetables are tender, then drain. 
  7. Using a potato masher, crush the vegetables into a puree and add the goat yogurt, salt and pepper, mix then set aside. 

ASSEMBLY

  1. Preheat the oven to 400°F.
  2. In a Pyrex dish, assemble the moussaka as follows: 
    1. Spread the meat at the bottom 
    2. Spread the eggplants over the meat 
    3. Evenly spread the tomato sauce over the eggplants 
    4. Evenly spread the squash puree on top (like a shepherd's pie)
  3. Bake for about twenty minutes. 
    If needed, set the oven to broil for a few minutes to get a nice browning on top of the moussaka. 
  4. Let rest for 10 minutes before serving. Serve with a salad or a seasonal green vegetable.
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