Thursday, 28 November 2013

Moussaka …. a recipe not a new saying!

This is from the Dukan Recipe Book but I do add in my own twists.  Mainly to bulk it out because I can be a piggy with this meal …. it makes a fantastic winter warmer meal.

This would probably serve 4 with a side of steamed broccoli or 3 hungry peeps without any sides:

2 aubergines
1kg lamb mince (sub with beef if you want to make it "proper Dukan")
1 tin of chopped tomatoes
1 chopped onion

Spinach (about 2 large handfuls … 1 for each layer)

250mls Milk
2 TBSP Cornflour

Peel and slice the aubergines into rounds or length-wise (your serving dish may give you an idea of which way to cut them).  Steam them until soft.  To drain I leave them in the steamer (off the heat) and sprinkle generously with salt and leave for about an hour.

Dry fry the chopped onion (add water if you want to or olive oil if not watching calories) and once soft add the mince and fry until cooked through (drain excess oil). Then add the can of chopped tomatoes, salt and pepper to taste along with a sprinkle of grated nutmeg & cinnamon (not tooooo much though 1/2 a tsp will do).
Let this simmer and bubble away for about 15 to 20 minutes.

Warm the milk up in a pot on the stove and separately mix the 2 TBSP cornflour into a small amount of cold milk.  Once the milk in the pot is warm add the cornflour milk and stir continuously until it thickens. Take it off the heat as soon as it starts to bubble.

In your oven proof dish place a nice layer of spinach; now add half the mince as a layer, then another layer of spinach; next layer is the steamed aubergine; then pour half the white sauce over the aubergines and spread it out to cover; use the second half of the mince and finally top off with the rest of the white sauce and another dusting of cinnamon & nutmeg.

Put it into a preheated oven (about 200ºC/180ºC fan) for 15 to 20 minutes.

Let it sit for a few minutes until it stops bubbling before serving, you will save burning your mouth - its worth it. Serve with a pile of salad/steam veg.


You can use any mince you want but the flavour will be different.
You can use any white sauce you want I use this one as it is suitable to my diet.
Use milk suitable for your diet & as much butter and oil as you want, although lamb mince is oily and I drain off the excess before adding the tomatoes.