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Moussaka- family size!

SERVES 8-10

Prep Time
30 minutes
Cook Time
1 hour

Ingredients

For the eggplant 

650g eggplant, 0.5 cm thick slices, no need to peel  (can sub for zucchini, follow same instructions)

1 tablespoon salt

4 tablespoons olive oil

For the mince sauce

20g ginger (or 1/4 tsp powder)

10g garlic

120g celery

300g onion

1 Tbs (20g) olive oil

1kg mince meat (lamb, beef, pork or a combination)

200g cauliflower

250g zucchini (great way to use up some cores)

120g tomato paste

2 tsp salt

1 tsp cinnamon powder

2 tsp ground allspice

2 tsp dried oregano or 1 tbs fresh chopped

For the cheese sauce

230g tasty or cheddar cheese

500g sour cream

 

This whole recipe can be halved with only change to method being cook 20 minutes instead of 30 on stovetop.  It looks like a long recipe but its worth the extra effort as you’ll have leftovers for days!

You also need a large pan and LARGE baking dish (or a large skillet pan that can go on the stove then into the oven) 25cmx35cm or two smaller dishes

  1. Slice your eggplant approx 0.5cm thick then sprinkle with salt, set aside for 10 minutes then rinse and pat dry
  2. If you are happy to make more dishes, start step 5 in a pot while waiting for your eggplant
  3. In your pan or skillet, on medium high heat, pan fry the eggplant slices with olive oil in batches (dont add all the olive oil at once or your first slices will drink it all up) until well golden and softened
  4. Continue until all eggplant is cooked (this is the slowest part of the recipe and can be prepared in advance). Set aside.
  5. Into the same pan add the 1 Tbs olive oil and heat to medium
  6. Place ginger and garlic into the mixer, chop 2 seconds / speed 7 /  mc on
  7. Add celery, chop 3 seconds / speed 7 / mc  on
  8. Add onion, chop 3 seconds / speed 5 / mc on, add to the hot pan and cook until starting to brown
  9. Add the mince meat and continue to cook, stirring occasionally until just starting to brown
  10. In the mixer, chop cauliflower and zucchini 5 seconds / speed 4 / mc on
  11. Add to the pan along with the tomato paste, spices, herbs, and salt
  12. Stir through and cook on medium low heat for 30 minutes, stirring occasionally
  13. Preheat oven to 180C (200 if not fan forced)
  14. Without washing the mixer, chop the cheese 15 seconds / speed 5 / mc on
  15. Add the sour cream and stir 10 seconds / speed 4 / mc on
  16. Into a large baking dish, spread half the meat sauce, then lay half the eggplant on top.  Repeat with remaining meat then eggplant
  17. Pour the cheese sauce on top and spread out evenly
  18. Bake until golden, approximately 25 minutes but times will vary for different ovens
  19. Serve with a side green salad drowned in extra virgin olive oil

 

Conventional method

You also need a large pan and LARGE baking dish (or a large skillet pan that can go on the stove then into the oven) 25cmx35cm or two smaller dishes

  1. Slice your eggplant approx 0.5cm thick then sprinkle with salt, set aside for 10 minutes then rinse and pat dry
  2. If you are happy to make more dishes, start step 5 in a pot while waiting for your eggplant
  3. In your pan or skillet, on medium high heat, pan fry the eggplant slices with olive oil in batches (dont add all the olive oil at once or your first slices will drink it all up) until well golden and softened
  4. Continue until all eggplant is cooked (this is the slowest part of the recipe and can be prepared in advance). Set aside.
  5. Into the same pan add the 1 Tbs olive oil and heat to medium
  6. Finely chop ginger, garlic, celery and onion
  7. Add to pan and cook until starting to brown
  8. Add the mince meat and continue to cook, stirring occasionally until just starting to brown
  9. In the food processor or with a grater, finely chop or grate cauliflower and zucchini
  10. Add to the pan along with the tomato paste, spices, herbs, and salt
  11. Stir through and cook on medium low heat for 30 minutes, stirring occasionally
  12. Preheat oven to 180C (200 if not fan forced)
  13. Grate the cheese and mix with the sour cream
  14. Into a large baking dish, spread half the meat sauce, then lay half the eggplant on top.  Repeat with remaining meat then eggplant
  15. Pour the cheese sauce on top and spread out evenly
  16. Bake until golden, approximately 25 minutes but times will vary for different ovens
  17. Serve with a side green salad drowned in extra virgin olive oil

3 comments on “Moussaka- family size!

Andy Pool says:

Will try this, wondered about adding a couple of eggs or 6 to the sauce. The authentic greek version is usually a cheese béchamel with eggs that can give a bit of volume and stability.

Denise King says:

OMG! I made this for dinner tonight, it was one of the most delicious dishes I have ever eaten, and I have tried ALOT!!! Chef you have outdone yourself xx

Deanne says:

This is amazing!!!! I’m already so excited about eating the leftovers, except I’m so full from tonight’s dinner. It felt like there was a bit involved but I think that was really just cause it was the first time I cooked it. So delicious and with lots of veggies. Thank you for sharing such a great recipe.

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