This recipe is part 2 of the 3 part recipe series that I make at the same time.
This would probably have to be my favourite layer type dishes as it has the yummy eggplant, but also the meat sauce and white sauce, but it doesn’t have all the pasta, so after I have eaten it, I don’t normally feel bloated…!
Obviously you can make this recipe all on its own, but as I said in the Eggplant Parmigiana, you may as well do the lot, as your kitchen is already dirty. The other thing re saving money, is that eggplants are very cheap when they are in season, so these two dishes are great to make when eggplants are plentiful, pop them in the freezer for later, so you have a good stock of yummy dishes when you are extra busy.
Part 3 is Lasagna, Click HERE for the recipe (to be published 31st July 2015)
Gluten free flour also works perfectly well with this recipe!
Ingredients – Eggplant
2 – 3 Eggplants (aubergines)
Salt to leach the Eggplants (optional)
1 Cup Plain Flour (approximately)
Fresh Chopped Oregano (dried is fine, but fresh is better)
6 – 8 Eggs (approximately)
100 ml (g) milk (approximately)
Ingredients – Meat Sauce
1.5 – 2 kg of Beef Mince or Beef and Pork
4 Cloves Garlic
1 Tablespoon (20g) Olive Oil
Fresh Herbs or Dried Mixed Herbs
400g Tin Tomatoes
100g Water (or red wine if you like)
2 Teaspoons Salt
2 Teaspoons Sugar
Pepper to taste
500g Mozzarella, Grated
250 Parmesan Cheese, Grated
Ingredients – White Sauce
80g Plain Flour
1000ml (g) Full Cream Milk
This is quite a runnyish white sauce, but it thickens on cooling and you will cook it again in the moussaka or lasagna and it help keep the dishes soft and squishy.
Method – Eggplant
1. Slice Eggplant into rounds about 1/2 cm in width, try to keep them as even as possible, place around a colander and sprinkle some salt around as you layer, this will help leach out the water and some bitterness. After about 30 minutes, pat eggplant dry, ready for egg and flour. (the salting is optional, but a must if you have larger eggplants)
2. Preheat oven to 180°C and line large flat biscuit trays with baking paper.
3. Place flour and oregano onto a plate and salt and pepper to preference.
4. Beat eggs and milk into a bowl.
5. Lightly dust eggplant with the flour mixture, trying to get some oregano on each piece.
6. Dip into egg mixture and thoroughly coat, making sure all the flour has been covered and place eggplant onto your prepared tray. It doesn’t matter if the eggplant are touching as they will easily pull apart when cooked.
7. Bake in the oven for 20 – 25 minutes until golden brown. Remove from the oven and allow to cool on the trays.
Method – Meat Sauce
1. Place oil and butter into a large pot, and add in finely chopped onions and garlic and sauté until tender.
2. Add in mince, grated zucchini and carrot, then stir until almost cooked.
3. Add in herbs, passata (rinse out the pasta bottle with the water or wine you are going to use), tin tomatoes, water, salt, pepper and sugar and gentle simmer until tomato sauce reduces, about 60 minutes.
4. Use as required.
Method – White Sauce
1. Melt butter on a low heat in a saucepan and add flour, then mix until there are no lumps and the flour has cooked out approximately 2 – 3 minutes.
2. In another pan, warm the milk so it will be the same temperature when adding to the rue (butter flour mixture).
3. Add about 200ml of the warmed milk and whisk so that no lumps form, then add the rest of the warmed milk stirring as you go, until it thicken and coats the back of a spoon. (this is not a really thick white sauce, as it doesn’t need to be for moussaka).
Go to ‘Making up the Moussaka’ below the Thermomix Method.
Method – Eggplant
Method – Meat Sauce
1. Place onions and garlic into mixing bowl and chop 3 seconds/speed 6, then scrape down the sides of the bowl.
2. Add butter and oil and sauté, 4 minutes/Varoma/speed 1.
3. Place roughly chopped zucchini and carrot into the mixing bowl and chop 5 seconds/speed 5, then scrape down the sides of the bowl.
4. Add in passata, tin tomatoes and water (rinse out the pasta bottle with the water or wine) and gently place the mixing basket into the mixing bowl.
5. Place about 500g – 750g of mince into the basket and the rest into the bottom of the Varoma.
6. Place the Varoma on top of the mixing bowl lid, and cook 30 minutes/Varoma/speed 1.
7. Using the spatula lift the mixing basket out of mixing bowl and allow to drain a little. Tip the contents of the basket into a ThermoServer or large bowl and using a spatula or fork, break up the mince. Place the cooked mince from the Varoma also into the ThermoServer or large bowl, as well and break up as much as you can.
8. While you are doing this, cook the meat sauce for another 20 minutes/speed 2 with the dirty mixing basket on top of the lid instead of the MC.
9. Pour the rest of the sauce into the ThermoServer or large bowl and set aside ready to make up the moussaka.
Method – White Sauce
1. Place butter into the mixing bowl and melt 3 minutes/100/speed 1.
2. Add in flour and cook 3 minutes/100/speed 1.
3. Add in milk and cook 15 minutes/100/speed 4, with the measuring cup on.
Remember this is not a very thick white sauce as it doesn’t need to be for moussaka, just creamy!
Making up the Moussaka
1. Cover the bottom of the baking dish generously with meat sauce
2. Add a layer of eggplant then sprinkle with Mozzarella.
3. Pour on a layer of white sauce then repeat MEAT, EGGPLANT, CHEESE, and WHITE SAUCE until you have filled the dish. For the last layer, place the cheese on top of the white sauce instead of underneath it.
4. Cook in a preheated oven at 180°C for 45 minutes until golden brown on the top.
I hope you are enjoying this series of yummy dishes, that are great to freeze and have on hand when needed. If you have any questions, or would like any information, please don’t hesitate to ask me, as I love hearing from you!
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