This dish can make into a vegetarian version as well, just use Quorn instead of mince meat!
I found this recipe from a Daily Mail Magazine, but I adjusted some of the ingredients.
- 300g Minced Quorn/Minced meat
- 100g Onions
- 2 Cloves of Garlic
- 2 medium size aubergines, cut into rounds about 1cm thick
- 400g peeled tomatoes (tinned)
- 1 handful of chopped fresh coriander
- salt and black pepper
- 1 tsp ground cinnamon (optional)
- 1 tbsp olive oil
- bit of oregano & thyme to taste
- spray oil to grease dish
For the topping:
- 75g butter
- 75g plain flour
- 570ml milk
- 50g cheddar cheese, grated
- Freshly grated nutmeg
- Preheat the oven to gas mark 4, 180C fan oven or 350F.
- Sprinkle the aubergine slices with salt and put them in a colander. Then place a plate on top of them and a heavy weight on tip of that, and leave them for half and hour. This is to drain off some of their excess moisture.
- Meanwhile, fry the onions and chopped garlic in olive oil for about 5 minutes, then add the minced meat to the pan to brown- stirring it to break up any lumps.
- In a basin, mix together the tomato puree, cinnamon and coriander, season it all with salt and pepper, then pour the mixture over the onions and meat or quorn when it has browned. Stir well, and leave on a gentle heat to simmer for about 20 minutes.
- Now back to the aubergines: heat some olive oil in another frying pan, dry the aubergine slices in kitchen paper, then fry each one to a golden-brown on both sides. When the aubergines are done, take a casserole and arrange the meat or quorn mixture on top, followed by layers of aubergines on top- until all the aubergines are incorporated.
- Next, make up the topping for the moussaka. Fry the flour in a saucepan for 2 minutes until it turn slightly golden and put the butter in it. Stir it all the time until smooth and form a dough like. Then add the milk gradually. Stir vigorously with each addition until you have a smooth white sauce.
- Next, stir in the grated cheese, followed by a seasoning of salt, pepper and freshly grated nutmeg.
- Pour the sauce over the meat or quorn and aubergines, then bake (uncovered) for an hour until the tip is fluffy-golden. This is nice served with pilau rice or by it’s own.