Tag Archives: Moussaka

Feeding the Funky Bunch: Moussaka

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This Moussaka recipe is the product of much experimenting on my part.  I wanted to make a really delicious Moussaka that wasn’t too labour intensive, so I’ve eliminated all the fussing and just kept all the flavour. It is a great family meal, packed with veggies and easy to adjust either for meat lovers or for vegetarians. My kids absolutely love this dish.

Ingredients

  • 1 large eggplant or 2 smaller eggplants, thinly sliced (approx 3mmm)
  • 6tbs rice bran oil (to brush slices with)

Many recipes call for the eggplant slices to be salted, left to drain for 20min, rinsed then dried. I never bother to do this and it still tastes great.

  • 20g rice bran oil
  • 2 sticks celery, roughly chopped
  • 2 carrots, roughly chopped
  • 1 small red capsicum, de-seeded and roughly chopped
  • 1 red onion, roughly chopped
  • 2 cloves garlic, peeled
  • handful of fresh flat leaf parsley
  • handful of fresh mint
  • 400-500g lamb minced (can replace with red kidney beans or your choice of lentils for a vegetarian version)
  • 2tbs thermomix vegetable stock concentrate
  • 1tsp ground cinnamon
  • 400g passata (tomato puree)
  • black pepper to season
  • Extra 1/2 cup grated cheese for topping

Method

  1. Pre-heat oven to 180C
  2. Slice eggplant and place in a single layer on lined baking trays
  3. Brush eggplant slices lightly with rice bran oil
  4. Roast in oven for 8-10 min until soft then set aside
  5. Make béchamel cheese sauce
  6. If mincing lamb in TMX, place cubed lamb in clean TMX bowl and mince 8-15sec, Sp 7
  7. Set minced lamb aside and give TMX bowl a quick rinse
  8. Place celery, capsicum, carrot, onion, garlic, parsley and mint in TMX
  9. Chop 5sec, Sp 5
  10. Add 20g oil and cook 100C, 5min, Sp1
  11. Place lamb mince in TMX, season with black pepper and cook Varoma Temp, 5min, Rev Sp Soft
  12. Add cinnamon, passata and stock
  13. Cook Varoma Temp, 15min, Rev Sp Soft
  14. Season to taste

Assemble Moussaka

  1. Pre-heat oven to 180C
  2. I use a large 1.6L pyrex dish to bake my Moussaka in
  3. Line bottom of dish with a single layer of roasted eggplant slices
  4. Spread over 1/3 of the lamb and vegetable sauce
  5. Drizzle over 1/3 of the cheese sauce
  6. Follow with layer of eggplant, layer of lamb and vegetable sauce, layer of cheese sauce until all used
  7. Sprinkle grated cheese on top
  8. Bake 30 min, 180C

Non-Thermomix Method

Ingredients

  • 1 large eggplant or 2 smaller eggplants, thinly sliced (approx 3mmm)
  • 6tbs rice bran oil (to brush slices with)

Many recipes call for the eggplant slices to be salted, left to drain for 20min, rinsed then dried. I never bother to do this and it still tastes great.

  • 20g rice bran oil
  • 2 sticks celery, finely chopped
  • 2 carrots, finely chopped
  • 1 small red capsicum, de-seeded and finely chopped
  • 1 red onion, finely chopped
  • 2 cloves garlic, peeled & finely chopped
  • handful of fresh flat leaf parsley, finely chopped
  • handful of fresh mint, finely chopped
  • 400-500g lamb minced (can replace with kidney beans or lentils for vegetarian version)
  • 2tbs thermomix vegetable stock concentrate or 1 stock cube
  • 1tsp ground cinnamon
  • 400g passata (tomato puree)
  • black pepper to season
  • Extra 1/2 cup grated cheese for topping

Method

  1. Pre-heat oven to 180C
  2. Slice eggplant and place in a single layer on lined baking trays
  3. Brush eggplant slices lightly with rice bran oil
  4. Roast in oven for 8-10 min until soft then set aside
  5. Make béchamel cheese sauce
  6. Place large frying pan over medium heat
  7. Add oil, celery, capsicum, carrot, onion and garlic, cooking for 4-6 minutes until soft
  8. Add lamb mince, season with black pepper and cook for 5 minutes until browned
  9. Add passata, stock, cinnamon, parsley and mint, and simmer for a further 15-20 minutes
  10. Season to taste

Assemble Moussaka

  1. Pre-heat oven to 180C
  2. I use a large 1.6L pyrex dish to bake my Moussaka in
  3. Line bottom of dish with a single layer of roasted eggplant slices
  4. Spread over 1/3 of the lamb and vegetable sauce
  5. Drizzle over 1/3 of the cheese sauce
  6. Follow with layer of eggplant, layer of lamb and vegetable sauce, layer of cheese sauce until all used
  7. Sprinkle grated cheese on top
  8. Bake 30 min, 180C
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