I’ve been wanting to post this recipe for a while now. It came about after 3 days of shooting when I was left with bits and bobs of various ingredients, namely, chorizo, aubergine, peppadews , 1/2 a punnet of mushrooms etc. I was also in a “low carb” mood since I’ve been stuffing my face for days with carbs galore. Since I had mince in the freezer, I thought, “moussaka time!”. And let me tell you, this was no ordinary moussaka, it was a “mean-ass” moussaka! In other words, it’s pretty damn delish with all the added extras
My dear friend inspired me to post this because she happened to make hubby and I her version a few weeks ago when I was a bit worse for wear. You really get your 5-a-day when you eat Kirsten’s moussaka, it is utterly mouthwatering! She packs hers with loads of garlic(her favourite ingredient of all time) and grills the tradtional aubergine along with a myriad of other meditteranean veggies. Next time I make moussaka, I will definitely be trying her recipe…but in the meantime, here’s mine with a full on photo gallery because I love ya’ll so much xx
2 medium aubergines, thinly sliced into rings
Olive oil, salt and pepper
500 g beef or lamb mince
200 g chorizo, diced – optional
2 onions, finely chopped
125-250 g button mushrooms, chopped – optional
2 fat cloves garlic, crushed
6 mild peppadews, chopped(adds some sweetness and a leeetle bite) – optional
1/4 cup white wine
1/4 cup prepared Nomu lamb or beef stock
1 tin chopped tomatoes
3 T tomato paste
1 t cinnamon
1/2 ground cumin
1/2 teaspoon all spice
1/2 teaspoon smoked paprika (my secret ingredient)
1 t origanum
salt and pepper to taste
50 g butter
50 ml flour
500 ml milk
1 wheel of feta, crumbled
125 ml grated mature white cheddar cheese
salt, pepper and nutmeg to taste
1 egg yolk
1/4 c finely grated parmesan cheese
Preheat the oven grill and arrange the aubergine slices in a well greased baking tray, drizzle with a little more oil and season with salt and pepper. Grill until golden, turning once. Set aside and set oven temperature to 180 degrees celcius.
In a large pot, heat 1 T olive oil and brown the mince then remove and set aside. Add the chorizo and saute until the fat has rendered, add the onions and gently saute until soft and translucent, now add the mushrooms and fry until softened.
Add the remaining ingredients including the mince, cover and bring to the boil, then reduce the heat and simmer gently for +- 30 minutes. The mince mixture should be quite thick (not runny) and fragrant. Season to taste.
White sauce: in a medium pot, melt the butter and add the flour, whisking together to make a roux, add the milk, whisking all the while and continue until thickened(sauce must coat the back of a spoon). Stir in the feta and half of the parmesan cheese and season to taste. Whisk in the egg yolk.
Layer the aubergine slices and mince in a greased medium to large oven proof dish and finish off with a thick layer of cheese sauce. Top with remaining parmesan cheese and sprinkle with some nutmeg.
Bake for +- 40 minutes until goldena nd bubbling over the sides. YUM!
Serve with garlic bread and a Greek salad.