#ohsoeasy

My favourite Moussaka

Moussaka is really one of those dishes that I really love making and eating. Anything with a bolognaise-type base works for me really. With the new movement towards living a “carb-conscious” lifestyle (and the idea of wearing a bikini), making moussaka was definitely a motivation. Think Lasagne without the pasta. Plus there are all the benefits of adding aubergine to your diet; good for your heart, liver and cholesterol.

But above all, moussaka is delicious and the perfect meal for any occasion. In summer I like to add a fresh and simple avocado salad, where winter simply calls for another helping. Where moussaka generally is quite a messy affaire (much like lasagne), my recipe makes individual portions. Neat, easy and tasty.

So here we go:

4 Aubergines, cut in half and centres removed A drizzle of olive oil 1tbsp Butter 2 Onions, chopped 1 Clove of Garlic, chopped 6 Rashes of bacon, sliced 300g Beef mince 2 Carrots, chopped 2 Leeks 1 Green pepper 1tsp Smoked paprika 1 Big tin of whole peeled tomatoes 2 Bay leaves 5 Sprigs of fresh thyme 5 Whole peppercorns Salt and pepper 200g Cheddar, grated

Put your oven on 180°C. Place your aubergine halves in an oven proof dish, or baking tray and drizzle with olive oil. Cover it with foil and pop it in the oven for about 45 minutes, or until the aubergines is cooked and soft. 

Now the next part is the mince. This basic recipe I use for just about everything. Fry the onion, garlic and bacon in the butter. (My favourite “smell” in the world. What is better than garlic, onions and bacon being fried in butter??) Once it is nicely caramelised, add the mince whole stirring, making sure you don’t end up with big chunks of mince. Once that has some colour, add the carrots, leeks and green peppers.

Now just a side line bit of useless information, carrots in a mince sauce brings another dimension to the sauce. It’s almost as if the sweetness of the carrots lifts the whole dish and adds the very needed “veggie” aspect to the meal. The size you want to cut it is completely up to you.

The insides of the aubergine, which you have cut out, can be chopped and added with the carrot mixture. (If you are using this mince recipe for something else, you are welcome to leave this out).

Add the smoked paprika at this point. If you are not used to this ingredient, be prepared to be amazed! I use it in just about everything. It also needs to be cooked out, so keep it in there for a while before adding the tomatoes, bay leaves, thyme and peppercorns. You are now welcome to turn down the heat and close the lid for at least 30 minutes. Alternatively, pop it in your oven. You will know it is ready once the carrots are cooked and the sauce has somewhat reduced. But I am convinced you will be able to taste it.

Season your mince.

For the grand finale, fill the aubergines with mince and cover with cheese. Put your aubergines under the grill until the cheese starts to get some colour.