Moussaka...
Did you know that Moussaka actually originates from Lebanon not Greece? The Lebanese original is simply eggplants, olive oil, garlic, onions and tomatoes and then a Greek chef came along and took this simple dish and added béchamel sauce and meat. So the béchamel sauce would be delicious with all it's creamy, milky buttery ingredients but not at all healthy so here is my clean meat eating Moussaka that will make you feel like you aren't missing out on anything!
Ingredients
500grams of lean lamb mince
1tsp coconut oil
2 small brown onions, finely chopped
4 gloves of garlic
400grams of tinned chopped tomatoes
4tbsp of tomato paste
1/4tsp ground cinnamon
4tbsp chopped flat leaf parsley
200grams of ricotta or feta cheese
Directions
1. Preheat oven to 180°C.
2. Salt eggplant slices on both sides for one hour. Rinse the eggplants under cold water and pat the slices dry. Brush the eggplants with a little olive oil and pan fry over high heat until lightly browned. Set aside.
3. Heat 1 tbsp of coconut oil in a non-stick fry pan and sauté onions over low heat for 4-5 minutes. Add the garlic and cook for a further 3 minutes or until onion is soft. Add the mince and cook, stirring to break up lumps, over a high heat until meat is browned. Add tomatoes, tomato paste, cinnamon and parsley and bring to the boil. Reduce heat and simmer covered for about 20 minutes, or until most of the liquid has evaporated. Season to taste.
4. To assemble (similar to a lasagne), place 3-4 slices of eggplant in the bottom of a baking dish then add lamb mixture then sprinkle with some cheese. Repeat layering until ingredients have been used.
5. Place baking tray in the oven and cook for 10-15 minutes or until golden on top and cooked through. Serve with a green leaf salad.
Enjoy x
No comments:
Post a Comment