This moussaka does not in any way claim to be authentic. Nor is it a dish you would throw together in 30 minutes after work on a wednesday. The recipie for that kind of moussaka (also being totally unauthentic) you find here.
No, this is a three step rocket you have to start at least the day before you plan to eat your moussaka. But, boy, o’boy, it’s worth the time and effort you put into it!
Slow cooked, well seasoned minced meat stew rests between layers of soft aubergine. All this goodness is topped by soft, silky cheese topping!
I learned the method of frying the aubergines in advance to let excess oil drip of from a greek colluege of mine, so I reckon that part is fairly authentic. And since aubergines work like spunges they soak up so much oil it can be a tad too much even for a low carber like myself.
The cheese topping is quite firm. I like it that way. It is my recipie. But if you like it to be looser, feel free to only add 1 egg, or perhaps 2 egg yolks instead of 2 whole eggs. At Stitches and Supper we are all about freedom of choice. 🙂
The minced meat stew should boil for quite some time. You might as well make a double batch while you are at it. Stash in your freezer and eat with zoodles for a quick dinner.
Carot is not considered strictly low carb. But tasty. And a really small amount. Omit if you want to.
You can prepare your moussaka up to right before you add cheese topping and freeze it if you want to. It will take a good 24 hours to thaw. Add cheeze topping and bake. Allow for an extra 30 minutes of baking if moussaka is cold from fridge. Cover with tin foil if too much colour is happening while baking.
Oh, I almost forgot, this is one of those dishes that are even more tasty reheated the day after you cooked it so left overs are welcome!
Moussaka 6 servings
- 3 large aubergines
- olive oil for frying
Minced Meat Stew
- 2 onions
- 4-5 stalks of celery
- 1 small carot (optional)
- 3 garlic cloves or 3 tsp roasted garlic purée
- 15 oz, or 400-500 grams, of minced meat, lamb is really good here
- about 1/3 cup, or 0,5 dl, tomatoe puree
- 1 can of whole tomatose cut into pieces, or 1 can of cherry tomatoes.
- 1 cube of beef stock
- 2-3 tsp of oregano (I ran out of oregano so I topped with rosemary wich also was delicious)
- salt and pepper
- a dash of red wine vinegar
- a small bunch of parsely (optional)
- small handfull of pine nuts (optional)
- 2 cups, or 5 dl, greek full fat yoghurt
- 2 eggs
- 1 1/2 cup, or 3 dl, good quality grated cheese
Slice the aubergines about 1/2 inch, or 1 cm, thick. Place the slices in a colander, salting generously between the layers. Leave for 30-60 minutes and let the salt draw some liquid from the aubergine.
Place the aubergine slices on a plate. Put the colander on a deep dish. You will need it in a minute.
Add a generous amount of olive oil to a frying pan and heat it up on high heat.
Pat dry your aubergine slices with kitchen paper and fry them in batches until golden brown and soft. Add mor oil to pan as needed. Place fried slices in the colander.
Leave aubergine slices in fridge overnight to let excess oil drip into the deep dish. You might have to empty the dish once.
Minced meat stew
Peel and chop your onions finely. Rince and slice the celery stalks as thin as you can. Peel and dice the carrot finely. Peel and chop the garlic cloves. Ot throw it all into your food processor to chop. If using garlic purée, add it when it is time to fry vegetables.
Gently fry the onions and vegetables in a generous glug of olive oil on a low medium heat. Let fry for at least 15 minutes, preferably up to 30. There should be no colour happening to the onion- vegetable mixture, just a softening process.
Removemixture from pan and set aside for the moment.
Pour more oil in pan and fry the minced meat on high temperature while breaking it into pieces.
If your pan comes with a lid, pour veggiemix back into pan. Or pour meat and veggies into a cookingpot large enough to make the sauce. Lower heat to medium. Add tomato puree and oregano and stir. Let it cook for a couple of minutes.
Add your canned tomatoes, salt and pepper to taste, and your stock cube. Stir. The mixture should be fairly thick.
Let stew simmer slowly for about 1- 1 1/2 hours. Stir from time to time.
Taste. Add salt, pepper, oregano, tomato puree and red wine vinegar to taste. The stew should be mouth watering and taste and a lot.
Chop a bunch of parsely and add parsely and pine nuts to stew.
You can make the stew in advance and set aside to cool if that suits your shcedule. About 1 1/2 hours before you plan to eat your moussaka it is time to assemble it.
Set the oven to 390 degrees Farenheight, or 200 degrees Celcius.
Place half of the aubergine slices in the bottom of a greased casserole pan.
Spread the meat stew ontop of aubergine .
Top with other half of aubergine slices.
Here is where you can pull the break and stash your moussaka in the freezer if you want to.
Pour the greek yoghurt into a mixing bowl. Stir in the eggs. Add the grated cheese (set a small amount aside to sprinkle ontop of moussaka). Mix well.
Spread cheese topping on top of the aubergines in an even layer. Sprinkle with reserved cheese.
Bake for 45-60 minutes in the middle of your oven until top of moussaka is golden brown and your house smells divine.
Remove from oven and leave to rest and set for about 15 minutes.
Eat with leafy greens. Enjoy!