Eggplant puzzles us. When we pick up one (or two) as part of our CSA share, we just place it in the crisper bin, and spend several days trying to figure out what to make. We always think of something; depending on the season, it might be Ratatouille, or perhaps, Eggplant Gnocchi, or even Crispy Eggplant Strips. It seems to grow well enough that there’s always more eggplant to use, someway, somehow.
The spaghetti squash we picked up from the CSA (community supported agriculture) last week was so big that we had to turn it into two meals. The first was the Roasted Spaghetti Squash with Maple, Sage, and Pecans, and this is the second. Unbeknownst to you, while we were making the former, we roasted the other half of the squash with butter, salt, and pepper. A minimal version because, at the time, we didn’t know what we’d do with that half. So we just roasted it, scraped out the insides, and packed it away for later.
We know that traditional moussaka is made with lamb (we’ve had plenty made that way), but this one isn’t. That’s why the title isn’t “Traditional Moussaka.” Instead, what we have here is a lighter version of traditional moussaka that tastes just as good, but is nowhere near as oily (a failing of many, many, moussakas, in our opinion) and fatty. Don’t believe us? Read on, and try it out.
You haven’t heard of gnudi? We hadn’t, either, until we read about them in Pasta, by Gianni Scappin, Alberto Vanoli, and Francesco Tonelli, which provided us with a recipe for Ricotta and Spinach Gnudi, on which this recipe is based. Gnudi are simply small dumplings, somewhat like gnocchi, but easier to make. Easy is good. So, with a pumpkin from our CSA share, we went about making up a batch of dumplings.
Okay, we’re starting off a multi-day series for a meal. Partly because each can stand on its own, and partly because we need a few easy posts to get back into the groove of writing up our dinners. We also like adding suspense to the mix. You won’t know until Friday how this all comes together into a meal. Sure, from the post title, you know that we’re making a filled pasta, but what about the rest?
It’s been weeks, perhaps months, since we made up some risotto here at Scratchin’ It central; all the employees were excited by the prospect of having Creamy Corn and Morel Risotto as part of dinner. Now, if you don’t have morel mushrooms, don’t fret, because this will be good with any mushrooms (or even without), so feel free to continue reading if you want a great meal.
We were thinking of moussaka when we made this, and we almost called it that, but that wouldn’t be correct, as moussaka is generally made with ground beef or lamb. This is simply a rice and eggplant casserole that we happened to mix up for dinner one night, although we did treat the rice similarly to when we made those delicious Savory Whole-Grain Nuggets. Feel free to scratch this up and let us know what you think, or, simply change it based on what you have in the house, and enjoy.