If you are looking for some warm comfort food that is healthy and packed with nutrients, from antioxidants and vitamin A in the sweet potato, to monounsaturated fats in the olive oil, to protein and amino acids in the mince and vitamin C in the zucchini and eggplant. Try this hearty recreated moussaka dish. You won’t be able to stop at one piece!
Prep time: 30 minutes Cook time: 45 minutes
Total time: 1 hour 15 minutes
- 2 medium sweet potatoes, sliced to approximately 0.5 to 1 cm thick
- 2 medium, eggplant, cut lengthways into 1cm thick slices
- 4 large zucchini, trimmed, cut lengthways into 1cm thick slices
- 1 brown onion, finely chopped
- 1 garlic clove, finely chopped
- 1kg beef mince
- 1 tsp oregano
- 1 tsp mixed spice
- 4-5 mushrooms cut into slices (or more up to you)
- 1 tbs parsley, fresh
- 1 tsp chilli flakes (optional)
- 1 tomato, chopped
- Pinch of salt and pepper to taste
- 6-7 cups full cream milk (lactose free optional or almond milk)
- 6-7 cups corn or maize flour
- 1 egg, lightly whisked (optional)
- Haloumi to grate on top
Preheat the oven to 180 degrees Celcius
Season the sweet potato, eggplant and zucchini slices with salt and a olive oil and grill on both side. In a baking tray lined with olive oil layer the vegetables, reserving a few slices of eggplant to use later, and place into the oven while you prepare the meat filling
Add a generous amount of olive oil to a large saucepan over medium heat and saute the onion and garlic. Once soft add the mince, stirring until lightly browned.
Add the mushrooms, oregano, mixed spice, parsley, tomato, chilli flakes and a pinch of salt and pepper to taste.
Remove the tray from the oven and add in the meat filling, making sure the vegetables are totally covered. Place the tray back into the oven for about 10 to 15 minutes.
Add the milk, cornflour and egg to a saucepan on medium to low heat and immediately begin to whisk vigorously until thickened and there are no lumps
Take the tray out of the oven and pour the sauce over the meat filling. Grate the haloumi over the sauce and then place back in the oven for another 10 to 15 minutes, or until the haloumi slightly browns.
Take the tray out of the oven and let sit for 20 to 30 minutes. Cut into squares and serve with Greek salad. Enjoy it!