It’s like the Greek’s version of lasagne without the pasta. Eggplant is used instead of lasagne sheets. For those of you in low carb diet this is a very good substitute.
Sarah’s version has got a lot more character by using grilled eggplants rather than fried. It would have to be lower in fat too as a result.
sourdough bopp (for carbs!)
The béchamel sauce would have countered that though (with the amount of butter used). But who cares! I brought some sourdough bread to balance the low carbness of the dish!
Here’s her recipe:
3 large eggplants, sliced and salted for 1 hour then grilled for 5 mins each side to soften
1 large onion finely diced
3 cloves of garlic (or as much as you like) crushed
Beef or lamb mince
1 large tin of whole plum tomatoes
Knob of butter
Couple of tablespoons of flour
Around 2/3 pint of milk
Melt the butter, stir in the flour and gradually blend in the milk. Fold the cheese and the spices into the sauce.
To arrange the Moussaka start with a bottom layer of eggplant, then meat, eggplant, meat, eggplant etc finishing with the white sauce.
You can do the bottom layer with potato, and add slices of zucchini if you like.
Bake for 30/45 mins