MOUSSAKA (A LIGHTER, *DELICIOUS* VERSION) RECIPE - (4.8/5)

Steps:

• Combine the cumin, ginger, paprika, cinnamon, and cayenne in a small bowl. Blend very thoroughly. Blend the flour, 1-1/3 Tablespoon (4 teaspoons) of the spice mixture, 1 teaspoon of the salt, and pepper to taste in a shallow bowl and mix very well. Set both the flour and spice mixtures aside. Lightly grease two baking sheets and a 10-inch round, 2-inch deep casserole, preferably glass (I actually use a 9-inch square pan). Cook squash, whole in microwave: Pierce the skin in several places with a sharp knife, and cook on a paper towel, on high, for 5 to 6 minutes, and allow to stand for at least 5 minutes. Then cut into half-inch cubes and set aside. (You can save some prep time by buying pre-cubed butternut squash in the produce section. Toss with oil, salt, and pepper, then roast on a parchment-lined jellyroll pan, at 400 degrees, turning once, for about 30 minutes.) Preheat oven to 375 degrees. Cook rice. It's really tough to cook so little rice-- I use 1/2 cup long grain rice, which yield about 1-1/2 cups cooked rice. You can add extra to this recipe. Rinse the rice in 3 changes of water, then drain. Place in a small sauce pan with 7 oz of water and 1/4 teaspoon salt. Bring to boil over high heat (cooking uncovered), then immediately reduce the heat, cover, and simmer until all the water is absorbed, about 6 to 10 minutes. Remove from heat, and allow to sit, covered, for 5 minutes more. Set aside. Pour the milk into a shallow bowl. Slice the eggplant. Dip each slice into the milk, and get as much to drip off as you can; then dip each slice into the flour-spice mixture, pressing lightly to help get each slice evenly coated, and shaking off the excess. Arrange slices in a single layer on the lightly greased baking sheets, and bake until soft, about 30 minutes. There may still be traces of flour on the eggplant. Remove from oven, but keep the oven on. While the eggplant is cooking, heat 2 Tblsp olive oil in a large skillet, then stir in the onion and almonds, and cook over medium heat until the onion is soft and the almonds are toasted, 8 to 10 minutes. Add the lamb, raise the heat slightly, and cook, stirring until the meat is browned, about 10 minutes. Pour off all but about 2 Tablespoons of the fat. Stir the remaining spice mixture into the meat, and cook 1 minute. Add the tomatoes, stock, apricots, currants, and 3 Tblsp of the chopped mint. Stir in the squash, rice, lemon juice, and 3/4 tsp salt. Remove the skillet from heat. Arrange a layer of eggplant slices on the bottom and up the sides of the casserole dish. Fill with the lamb mixture, and top with the remaining eggplant. Cover tightly with aluminum foil, and bake for 1 hour. While the casserole bakes, prepare the Minted Yogurt Sauce by mixing together 1-1/4 cup yogurt, 1/4 cup chopped mint leaves, 1 Tblsp lemon juice, 1/4 tsp salt, and freshly ground pepper to taste. Stir until smooth and refrigerate until ready to serve. Remove the casserole from the oven and allow to rest, covered, for 15 minutes. Uncover and invert the moussaka onto a serving platter. Cut into wedges, and serve with the Minted Yogurt Sauce.