Boca Moussaka

Ingredients

• 1/2 cup(s) pine nuts toasted
• 3 clove(s) garlic minced
• 1/4 cup(s) EVOO
• 2 teaspoon(s) lemon zest
• 2 tablespoon(s) lemon juice
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) pepper
• 2 bag(s) Boca crumbles (equivalent to 1 1/2 pounds ground meat) thawed
• 1 pound(s) eggplant sliced into 1/2" rounds
• 1 1/2 teaspoon(s) dried oregano
• 1/4 teaspoon(s) red pepper flakes
• 1 can(s) diced tomatoes, 14.5 oz
• 1 cup(s) crumbled Feta cheese

Preparation

1. 1. Adjust oven rack to upper-middle position and preheat broiler. Process 1/4 cup pine nuts, 2 garlic loves, 2 Tbsp EVOO and lemon juice until smooth. Season with S&P to taste and set aside.


2. 2. Arrange eggplant rounds on plate and season with S&P. Cover with plastic wrap and MW until tender, about 5 minutes.


3. 3. Saute garlic, oregano and red pepper 30 seconds. Add Boca crumbles, tomatoes, 1/4 cup pine nuts, 1/4 cup Feta, salt and pepper and cook until liquid evaporates - about 2 minutes.


4. 4. Top Boca mixture with eggplant rounds. Brush (or spray) eggplant with oil then spoon on the reserved pine nut paste. Sprinkle with remaining Feta and broil until cheese is browned - about 5 minutes.