How to Autumn Eating on a Dime Moussaka, my version

Adele Griffin

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How to Autumn Eating on a Dime Moussaka, my version Delicious, fresh and tasty.

Moussaka, my version. Cut the eggplant into quarters long ways. Take a vegetable peeler and slice the eggplant thinly. About an eighth of an inch thick.

Moussaka is a bit of a labor of love as it takes a little effort to prepare, but the end results are worth it.

Instead of frying the aubergine (eggplant) and potatoes - which is what you do in the classic.

I've included a lot of process photos in the post as well as within the recipe, so hopefully you'll get a thorough preview of what's involved to make my version of Greek moussaka!

You can have Moussaka, my version using 23 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Moussaka, my version

You need of base.
It’s 1 large of eggplant, aubergine.
Prepare 1 1/3 lb of ground meat, lamb, pork, or beef.
Prepare 28 oz of diced tomatoes.
You need 1 large of onion chopped.
Prepare 1/2 lb of bulk sausage.
Prepare 1/4 tsp of ground cinnamon.
It’s 1/4 tsp of ground allspice.
Prepare 1 tsp of minced garlic.
You need 2 tbsp of tomato paste.
Prepare 1/2 cup of grated parmesan cheese.
Prepare 1/4 tsp of salt.
You need 1 of olive oil, extra virgin.
Prepare 1/4 tsp of ground black pepper.
You need 1/4 tsp of salt.
Prepare 2 large of eggs beaten.
You need of topping sauce.
Prepare 1/2 cup of grated parmesan cheese.
It’s 2 large of eggs.
It’s 14 oz of coconut milk.
Prepare 1 1/2 tbsp of baking powder.
It’s 1/2 cup of butter.
You need 1/4 tsp of ground nutmeg.

Recipe basics: Moussaka is an eggplant and/or potato based casserole.

You can certainly make vegetarian moussaka, but I chose to add meat.

To make the best vegetarian moussaka, it took some tinkering around with ingredients to make a version that felt just as hearty and unctuous as my earlier meaty beef (or lamb) version.

To really knock this recipe out of the park, I had to find the PERFECT meat substitute that held up well in the sauce and provided a great hearty texture.

Moussaka, my version step by step

Preheat oven 400°Fahrenheit.
Peel the eggplant. Cut the eggplant into quarters long ways. Take a vegetable peeler and slice the eggplant thinly. About an eighth of an inch thick.
Oil the eggplant slices. Add salt. Bake in oven till done. I did mine ith the pan I was going to bake the moussaka in..
When eggplant is soft. Set aside. Mix the cheese and egg together. Lower heat on oven to 350° Fahrenheit..
In a pan add sausage and ground meat. Add onions, cinnamon, allspice, garlic,tomato paste, salt and pepper. When the mixture is browned add diced tomatoes. Simmer 15 minutes. Let cool 20 minutes add beaten egg mixture. Then mix well..
Add meat, egg and cheese mixture to the top of eggplant. Set aside..
Mix eggs, nutmeg, and coconut milk together set aside.
In a saucepan add butter and melt. Mix nutmeg and baking powder with parmesan cheese. Add it to butter stirring constantly. Add milk, egg mixture still stirring constantly. Till it thickens add to top of the tomato meat mixture..
Bake in oven 45 minutes. Let cool, this is important, 20 minutes or when you cut into it and serve it will slide. Once it cools it wont do the slide. Even reheated it won't. I refrigerated overnight. Serve hope you enjoy!.

Also, if possible, have a friend/child/spouse on hand to help you out.

This is an easy peasy version of low carb moussaka.

The only fiddly bit is frying up the eggplant (aubergine) slices then assembling the moussaka, but this can all be done whilst the oven is getting up to temperature.

I have tried many versions of a béchamel sauce, and I must say that I love my 'cheats version'.

A nice moussaka, a Greek salad, a healthy pour of wine and good friends and you have a wonderful meal and hopefully some leftovers for another night!