The ultimate makeover: Moussaka

Name: The ultimate makeover: Moussaka
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 6
Cuisine: Mediterranean, European, Greek
Ingredients: 3 Tbsps olive oil; 1 onion, chopped; 2 plump garlic cloves, finely chopped; 2 larges carrots (350g total weight), diced; 450 grams 5% fat minced beef; 100 milliliters white wine; 1 teaspoon ground cinnamon, plus extra; 0 teaspoons ground allspice; 400 grams plum tomatoes; 2 Tbsps tomato purée; 1 Tbsp chopped oregano leaves; 2 handfuls good handfuls chopped flat-leaf parsley, plus extra to garnish; 3 aubergines (about 750g 1lb 10oz total weight), ends trimmed; 1 Tbsp lemon juice; 2 eggs; 1 Tbsp cornflour; 300 grams 2% Greek yogurt; 50 grams parmesan, grated; 1 serving halved cherry tomatoes and thinly sliced red onion and rocket salad

The recipe The ultimate makeover: Moussaka can be made in around 2 hours and 35 minutes. This recipe serves 6. One portion of this dish contains about 15g of protein, 10g of fat, and a total of 262 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up cornflour, onion, eggs, and a few other things to make it today. Several people really liked this main course. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a gluten free diet.

Instructions

Heat 1 tbsp oil in a large, wide saut pan. Tip in the onion and garlic, then fry for 6-8 mins until turning golden.

Ingredients you will need

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add the carrots and fry for 2 mins more. Stir the meat into the pan, breaking it up as you stir. Cook and stir over a high heat until the meat is no longer pink.

Ingredients you will need

Carrot

Meat

Equipment you will use

Frying Pan

Pour in the wine and briefly cook until most of the liquid has evaporated. Stir in the cinnamon and allspice. Tip in the tomatoes, tomato pure and 1 tbsp water (mixed with any juices left in the can), then stir to break up the tomatoes. Season with some pepper, add all the oregano and half the parsley, cover, then simmer on a low heat for 50 mins, stirring occasionally. Season to taste.

Ingredients you will need

Allspice

Cinnamon

Tomato

Oregano

Parsley

Pepper

Water

Wine

Mix in the remaining parsley. Can be done a day ahead and refrigerated overnight.

Ingredients you will need

Parsley

While the meat cooks (unless you are doing this a day ahead) prepare the aubergines.

Ingredients you will need

Eggplant

Meat

Heat oven to 200C/fan 180C/ gas

Equipment you will use

Oven

Brush a little of the remaining oil onto 2 large baking sheets.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Sheet

Mix the rest of the oil with the lemon juice. Slice the aubergines into 1cm thick lengthways slices, then lay them on the oiled baking sheets.

Ingredients you will need

Lemon Juice

Eggplant

Cooking Oil

Equipment you will use

Baking Sheet

Brush with the oil and lemon mix, then season with pepper.

Ingredients you will need

Pepper

Lemon

Cooking Oil

Bake for 20-25 mins until soft, then set aside. Lower oven to 180C/fan 160C/gas

Equipment you will use

Oven

Spread 2 big spoonfuls of the meat mixture on the bottom of an ovenproof dish (about 28 x 20 x 6cm deep).

Ingredients you will need

Spread

Meat

Lay the aubergine slices on top, slightly overlapping. Spoon the rest of the meat mixture on top. Beat the eggs in a bowl. Slacken the cornflour with a little of the yogurt, stir in the rest of the yogurt, then mix this into the eggs with half the cheese. Season with pepper.

Ingredients you will need

Eggplant

Corn Starch

Cheese

Pepper

Yogurt

Egg

Meat

Equipment you will use

Bowl

Pour and spread this over the meat to cover it.

Ingredients you will need

Spread

Meat

Sprinkle with the rest of the cheese, a little cinnamon and a grating of pepper.

Ingredients you will need

Cinnamon

Cheese

Pepper

Bake for 50 mins-1 hr until bubbling and golden.

Equipment you will use

Oven

Leave moussaka to settle for 8-10 mins, then scatter over some chopped parsley and cut into squares.

Ingredients you will need

Parsley

Serve with a salad of tomato, red onion and rocket.

Ingredients you will need

Red Onion

Arugula

Tomato

Equipment

Ingredients

Servings:

3Tbsps

olive oil 1

onion, chopped 2

plump garlic cloves, finely chopped 2larges

carrots (350g total weight), diced 450grams

5% fat minced beef 100milliliters

white wine 1teaspoon

ground cinnamon, plus extra 0teaspoons

ground allspice 400grams

plum tomatoes 2Tbsps

tomato purée 1Tbsp

chopped oregano leaves 2handfuls

good handfuls chopped flat-leaf parsley, plus extra to garnish 3

aubergines (about 750g 1lb 10oz total weight), ends trimmed 1Tbsp

lemon juice 2

eggs 1Tbsp

cornflour 300grams

2% Greek yogurt 50grams

parmesan, grated 1serving

halved cherry tomatoes and thinly sliced red onion and rocket salad

Recommended wine: Agiorgitiko, Assyrtiko, Moschofilero

Moussaka works really well with Agiorgitiko, Assyrtiko, and Moschofilero. If you feel like going Greek with your Greek food, assyrtiko and moschofilero are both lovely white wines to pair with chicken, seafood, etc. Agiorgitiko is a full bodied red suitable for roasted meats and lamb. The Skouras Saint George Agiorgitiko with a 4.1 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.