Holy wow yum! So this isn’t your typical dish that many people have heard of. I mean, before I was introduced to it, the name “Moussaka” wasn’t something I’d ever heard before. This beautiful Mediterranean dish is delicious straight out of the oven, and just as good reheated the next day.
Since both ricotta and parmesan cheese are the main components of the topping, this dish is firmly planted in the primal category. I haven’t made this dish many times, this probably being the third, however it is a super easy and relatively quick dish to prepare. This recipe comes from a scan of a cook book (sorry – no name or author!) that my friend’s Father emailed me after I first tried it at their house. So obviously it has been passed through the generations! 😉 hehe. I have however altered the quantities and some of the ingredients to suit!
This borderline sweet dish made up of a beautiful tomato based meat sauce, layered with eggplants and topped with a cheese mix is perfect for those upcoming winter nights!
| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Servings | people |
- 400 grams Lamb mince
- 1 medium Onion (diced)
- 2 cloves garlic (diced finely)
- 1 tbsp Coconut oil
- 1 can Tomatoes (diced in juice)
- 1/4 cup Tomato paste
- 2 tsp Coconut sugar
- 2 tsp Mixed herbs
- 250-300 grams Ricotta cheese
- 1/2 cup Parmasen cheese
- 1 pinch Nutmeg
- 1 large Eggplant
- Salt and Pepper to taste
Ingredients
| |
- Preheat your oven to 180c. In a large saucepan, heat half of your coconut oil over a high heat. Throw in your onions and garlic and cook until translucent; set aside. In the same pan, heat the remaining coconut oil and throw in your lamb mince to brown. Ensure there are no lumps. Pop your onion mix back in with the mince, along with tomatoes, tomato paste, herbs, coconut sugar and s&p! Mix thoroughly and let simmer over a low temp for 20-30 minutes. This is the part where I get impatient. Whilst you eagerly wait for your sauce to reduce, slice your eggplant then microwave for around 3-5 minutes to lightly cook it. Dab dry with a paper towel and set aside. Mix together your ricotta, parmesan and nutmeg then set aside as well.
- Once your meat sauce is cooked, place into the bottom of a casserole/glass dish, then in a single layer cover with your eggplant. Once you have covered your sauce with your eggplant, spread your ricotta mix over top then pop into the oven to bake for 30 minutes. Serve!
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