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Veggie Packed Moussaka

Veggie Packed Moussaka

Recipe

Cook: 1hr 15 min

Prep 10 min

Serves 6

Ingredients

  • 2 large eggplants, cut into 5mm slices
  • 1 brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 400 g mushrooms, chopped
  • 2 medium carrots, grated
  • 500g packet extra lean beef or ostrich mince
  • 700 g tomato passata
  • 2 tsp oregano, dried
  • 1/2 tsp cinnamon
  • 1 Tablespoon Worcester sauce
  • 40 g butter
  • 40 g plain flour
  • 500 ml milk
  • 1 egg

Method

1. Preheat the oven to 200 degrees Celcius. ​

2. Season the eggplants with salt and pepper and cover with a paper towel. Allow the eggplants to sit for 10 mins to ‘sweat’ out the bitterness. Lay on a baking tray and bake for 10 mins until softened. ​

3. Meanwhile make the filling.

  • Heat 1 Tablespoon of extra virgin olive oil in a large saucepan and then add in the onion, garlic, carrots, and mushrooms.
  • Cook for 5mins until it begins to soften then add in the mince, passata, oregano, Worcester sauce, and cinnamon.
  • Bring to the boil and then reduce to a simmer for 10 mins. ​

4. To make the white sauce…

  • Melt the butter in a saucepan and then whisk in the flour.
  • Slowly whisk in the milk to form a smooth sauce.
  • Bring to the boil and then reduce to a simmer for 5 mins. Stir through the egg and season with salt and pepper. ​

5. Layer the eggplant and mushroom mixture in a large casserole dish, it should create about three layers.Then top with white sauce. Bake in the oven for 40-45 mins or until golden. ​

Notes

  • For a vegetarian option, you can substitute the mince for lentils. 1 cup of lentils (400g tin) has the same amount of protein as 100g of raw mince.
  • For a gluten-free option swop the plain flour for a glutenfree flour
  • for a dairy-free option swop the milk for soy or nut-based milk

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