This delicious recipe is a little time-consuming but well worth the effort. I used lamb with the tomato flavours which worked well together, quite different from a beef/tomato mixture. You could also substitute lamb for beef or lentils for a vegetarian option. The cheese sauce recipe is nice and easy, and super tasty.
Yields6 ServingsPrep Time40 minsCook Time45 minsTotal Time1 hr 25 mins
1 eggplant, cut into 1cm slices
400 grams lean lamb or beef mince
1 large onion, finely chopped
2 cloves garlic, crushed
1 large carrot, grated
425 grams can crushed tomatoes
1 tablespoon tomato paste
1 bay leaf
Olive oil spray
1 tablespoon parsley, chopped
1 1/4 cups milk
1 1/2 tablespoons plain flour
15 grams Parmesan cheese, grated
1 cup cottage cheese, whipped or sieved
Pinch cayenne pepper
Pinch ground nutmeg
1
Preheat oven to 180°C.
2
Sprinkle eggplant with salt and leave for 30 minutes.
3
Heat a non-stick frypan and cook lamb over medium-high. Heat until browned.
4
Remove the lamb and cook the onion and garlic in meat juices until softened.
5
Return the meat to the pan, add carrot, tomatoes, tomato paste and bay leaf, cover and simmer for 15–20 minutes.
6
Rinse eggplant slices with water and pat dry with paper towels. Spray eggplant lightly with oil and grill until golden on each side. This takes a few minutes.
7
Lay half the eggplant in a rectangular baking dish (approx. 30cm x 20cm). Cover with half the meat sauce and then repeat.
8
Mix half a cup of milk with flour in a saucepan until smooth. Stir in the remaining milk. Cook, stirring, over low heat until thickened. Remove from heat and stir in the Parmesan cheese, cottage cheese, cayenne pepper and nutmeg.
9
Pour over the dish and bake for 40–45 minutes until golden brown.
10
Sprinkle the chopped parsley before serving.
I served Moussaka with roasted peppers and green beans, but it would be equally delicious with a fresh Greek salad. Enjoy!
Ingredients
1 eggplant, cut into 1cm slices
400 grams lean lamb or beef mince
1 large onion, finely chopped
2 cloves garlic, crushed
1 large carrot, grated
425 grams can crushed tomatoes
1 tablespoon tomato paste
1 bay leaf
Olive oil spray
1 tablespoon parsley, chopped
1 1/4 cups milk
1 1/2 tablespoons plain flour
15 grams Parmesan cheese, grated
1 cup cottage cheese, whipped or sieved
Pinch cayenne pepper
Pinch ground nutmeg
Directions
1
Preheat oven to 180°C.
2
Sprinkle eggplant with salt and leave for 30 minutes.
3
Heat a non-stick frypan and cook lamb over medium-high. Heat until browned.
4
Remove the lamb and cook the onion and garlic in meat juices until softened.
5
Return the meat to the pan, add carrot, tomatoes, tomato paste and bay leaf, cover and simmer for 15–20 minutes.
6
Rinse eggplant slices with water and pat dry with paper towels. Spray eggplant lightly with oil and grill until golden on each side. This takes a few minutes.
7
Lay half the eggplant in a rectangular baking dish (approx. 30cm x 20cm). Cover with half the meat sauce and then repeat.
8
Mix half a cup of milk with flour in a saucepan until smooth. Stir in the remaining milk. Cook, stirring, over low heat until thickened. Remove from heat and stir in the Parmesan cheese, cottage cheese, cayenne pepper and nutmeg.
9
Pour over the dish and bake for 40–45 minutes until golden brown.
10
Sprinkle the chopped parsley before serving.
I served Moussaka with roasted peppers and green beans, but it would be equally delicious with a fresh Greek salad. Enjoy!
Authorkaren@myhealthylife.meCategoryBeef, Lamb, VegetarianDifficultyIntermediate