Paleo Style Moussaka

 

Paleo Style Moussaka

Recipe by Marianne Harold

Needing a meal that is comforting and warming?  This dairy and grain free Moussaka fits the bill for a nourishing meal and is worth the effort.

What’s good about it? –

Lean beef and beans are a great source of protein. Whenever the body is growing, repairing or replacing tissue, protein is involved. Cooked tomato adds the antioxidant lycopene which together with mushrooms help support and boost your immune system, and eggplants are a very good source of dietary fibre, vitamin B1, and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate, and vitamin K.

 

Ingredients:

2 medium eggplants, peeled and sliced into 1/2 inch thick rounds

avocado oil

Finely ground Himalayan or Celtic sea salt

 

Meat Sauce:

400grms organic  lamb or lean beef mince

1 tablespoon of olive oil or avocado oil

6 spring onions, finely chopped

2 cloves garlic, minced

8 whole ripe tomatoes, chopped and seeds removed

1 cup of chopped small mushrooms

1 dessertspoon of tomato paste

1 handful of continental parsley, chopped

1/2 cup fresh oregano or 2 teaspoons of dried oregano

1 teaspoon of cinnamon powder

1 teaspoon of allspice powder

1/2 teaspoon of nutmeg

juice of half a lemon

salt & pepper to taste

 

Paleo Bechamel (White Sauce):

1/2 cup of almond milk (or other milk of choice)

1 whole small cauliflower, cut into florets

1 clove of garlic, crushed

salt to taste

3 free range eggs

 

Method:

  • Preheat oven to 200 deg C.
  • On a lined baking tray lie a single layer of eggplant slices and brush with oil.
  • Roast in the oven until soft and golden, approximately 25-30 minutes.

 

While the eggplant is roasting –

  • Heat 1 tablespoon of avocado oil in a large saucepan over a medium heat.
  • Add spring onions and garlic and saute gently for 4 minutes until clear.
  • Turn up heat slightly and add meat cooking to prevent it sticking to the pan, until it is browned.
  • Stir in the chopped tomatoes, mushrooms, tomato paste, continental parsley, oregano, spices, lemon juice, salt and pepper and simmer for 15-20 minutes.
  • Turn off the heat and let the meat sauce cool.

 

While the meat sauce is cooking –

  • Cover and cook the cauliflower,  garlic, salt and pepper in almond milk on a gentle heat for about 20 minutes, or until slightly soft.
  • Remove the saucepan from the heat and when cool, blend with a stick blender until smooth.
  • Let the cauliflower puree cool for at least 10 minutes.
  • When cool add the eggs, one at a time, whisking briefly until it looks like a thin foamy mixture.

 

To assemble –

  • Lightly grease a baking dish.
  • Arrange eggplant slices to form a layer along the bottom of the dish.
  • Cover the eggplant with a half the meat mixture.
  • Repeat this process to make a second layer.
  • Spoon the cauliflower sauce over the meat mixture and spread evenly to the edges.
  • If you wish you can grate some Parmesan cheese over the top.
  • Bake uncovered for approximately 25 minutes or until the to if golden brown.

 

Serves 4-6