Greek Moussaka

Servings: 1 yield(s)
Prep Time: 40 mins
Cook Time: 45 mins
Total Time: 85 mins
Ingredients
    Ingredients for sauce and layers
  • Mince 5% fat
  • 1 onion
  • 1 tin tomatoes
  • Tomato puree
  • Cinnamon
  • 2 cloves garlic
  • 1 sea salt (Pinch of )
  • Black peppercorns
  • Oil
  • 1 eggplant
  • 2 potatoes
  • Ingredients for creamy sauce (top layer)
  • Oat milk
  • 1 Egg Yolk
  • Plain flour
  • 1 tsp Nutmeg (sprinkle)
  • Margarine
  • Grated dairy free cheese
Instructions
  1. Slice eggplant and season with sea salt and leave for about 30 mins,
  2. Rinse with water and squeeze excess water out with eggplant slices between kitchen roll.
  3. Dice onion and garlic
  4. Slice potatoes.
  5. Heat pan, and add onions, garlic and mince.
  6. Add cinnamon, tomato puree, salt, pepper.
  7. Then tinned tomatoes. Transfer sauce into a bowl.
  8. Add eggplant to the pan turning now and again and make creamy sauce in the meantime.
  9. Mix ingredients really well except egg.
  10. Heat in a saucepan. When consistency is more sauce like take off the heat. Fry the potatoes in the original pan until soft.
  11. Pre heat oven to 200◦c.
  12. Put a layer of eggplant at the bottom of the oven dish, then some mince sauce, then next layer up put potatoes, then mince, then eggplant then finally sauce on top. Grate cheese on top and put it in the oven for around 40 minutes.
  13. Serve with Greek salad or vegetables.