Baked eggplant moussaka with meat

Name: Baked eggplant moussaka with meat
Ingredients: 3 large eggplants; 2 teaspoons fine salt; 1 teaspoon ground pepper; 3 garlic cloves; 60 ml sunflower oil; 1 medium onion (150 g); 30 ml olive oil; 2 tablespoons vegetable concentrate; 300 g ground pork and beef; 1 teaspoon sweet paprika; 1 tablespoon red pepper paste; 150 ml white wine; 1 bay leaf; 1 teaspoon dried oregano; 240 ml tomato paste; 240 g canned chopped tomatoes; 1 Knorr cube; 240 ml water; 1 tablespoon sugar; 1 teaspoon piri-piri sauce or 1 small chili pepper; 1 teaspoon demi-glace powder; 240 ml béchamel sauce; 60 g grated Parmesan

Diverse - Baked eggplant moussaka with meat by Geanina E. - Recipia

Baked eggplant moussaka with meat is usually served warm, with browned slices and meat sauce. The thick pork and beef filling sits between eggplant, béchamel and Parmesan, and the portions slice better once cooled. I cut the eggplant into thick slices so their layers stay well defined in the dish. Preparation: 30 minutes. Cooking: 98-113 minutes. Resting: 80 minutes. Total time: 208-223 minutes. Serves: 4. Approximately 650 kcal and 25 g protein per serving.

Ingredients

3 large eggplants
2 teaspoons fine salt
1 teaspoon ground pepper
3 garlic cloves
60 ml sunflower oil
1 medium onion (150 g)
30 ml olive oil
2 tablespoons vegetable concentrate
300 g ground pork and beef
1 teaspoon sweet paprika
1 tablespoon red pepper paste
150 ml white wine
1 bay leaf
1 teaspoon dried oregano
240 ml tomato paste
240 g canned chopped tomatoes
1 Knorr cube
240 ml water
1 tablespoon sugar
1 teaspoon piri-piri sauce or 1 small chili pepper
1 teaspoon demi-glace powder
240 ml béchamel sauce
60 g grated Parmesan

Preparation

1. Cut the eggplant, skin on, into thick slices. Toss them with 1 teaspoon of salt, 1/2 teaspoon of pepper and 1 finely chopped garlic clove. Cover the bowl and leave for 1 hour. 2. Pat the slices dry with paper towels. Fry them in batches in a pan, gradually using 60 ml of sunflower oil. Turn them and cook for 20-25 minutes in total, until browned; transfer to paper towels. 3. Finely chop the onion and sauté it in 30 ml of olive oil for 5 minutes, until softened. Add the vegetable concentrate, the 2 crushed garlic cloves and the meat; cook for 8 minutes, stirring, until the meat is browned. 4. Add 1 teaspoon of salt, 1/2 teaspoon of pepper, the paprika and the red pepper paste. Pour in the wine and let it reduce for 5 minutes. 5. Add the bay leaf, oregano, tomato paste and chopped tomatoes. Dissolve the Knorr cube in 240 ml of hot water and pour it over the meat. Add the piri-piri sauce or chili pepper and the demi-glace powder, if using. Simmer over medium heat for 30-40 minutes, until the sauce thickens. Taste and add the sugar if the sauce is too sour. Leave it to cool for 10 minutes. 6. Arrange a thicker layer of eggplant in an ovenproof dish. Spoon over half the sauce, 120 ml of béchamel and half the Parmesan. Add another layer of eggplant, the rest of the sauce and a final layer of eggplant. Spread the remaining béchamel and Parmesan on top. 7. Bake in an oven preheated to 180°C for 30 minutes, until browned on top. Turn off the oven and leave the moussaka to rest for 10 minutes.

Notes

Choose firm eggplants with glossy skin and a similar thickness so the slices brown at about the same rate. Very wide ones often have more seeds and may need a few extra minutes in the pan. I made the vegetable concentrate with carrot, leek, onion, bell pepper, garlic, olive oil and salt, and used a little demi-glace powder. The white wine goes into the sauce; for an alcohol-free version, replace the 150 ml with the same amount of vegetable broth. The meat can be replaced with 300 g of ground lamb, while the béchamel and Parmesan add dairy. I start a few hours before the meal and cut the eggplant into thick slices because I like their layers to stay distinct in the dish. A tangy green salad goes well with these hearty portions. When sliced, it has a little in common with potato moussaka, but the eggplant gives way more under the sauce. Keep leftovers covered in the fridge for up to 3 days and reheat only the portions you are serving.