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Made up Moussaka

Moussaka my way!

So I decided to make moussaka but did not have all the ingredients to make the dish the classical way. I do like to experiment with recipes rather than follow them, I use them as a guide and with my knowledge of food and flavours, I combine whatever I can find and make it into a completely new version of a classic. I raided the cupboards and fridge to see what I can use to replace the lentils, I have lentils however the process can be a rather arduous task, I wanted to try something new. In the fridge I found carrots and decided its not to late to cut it up into small chunks to make the sauce thicker. Lurking at the back of the cupboard was a tin of green lentil and tomato soup, a textured soup with chucks of veg and beans in it too so I thought why not chuck that in as well. So here it is my version of a very made up moussaka and the end result was vey flavoursome.

Made up Moussaka: Text

Ingredients:


4 Aubergines

2 large Onion

1 Carrots

3 Garlic Cloves

1 Fresh Tomatoes

½ tin chopped Tomatoes

1 tbsp Tomato puree

1 tin Green lentil and tomato soup

Cinnamon stick

1 ½ tsp Chilli Powder

1 tsp Cumin Powder

1 tsp Nutmeg, for cheese sauce

1 tsp pepper, for cheese sauce

Salt and pepper to taste


Method:


1) Slice the aubergine length ways or circles, and in a little oil to cook and brown the slices. Set aside to cool.


2) Meanwhile get started on the tomato sauce by finely chopping the onions and soften and brown 2 tablespoons of oil in oil allowing it to slightly in a large pan. Chop up the fresh tomatoes and add into the pot with the garlic cloves grated into it. Let simmer for up to 3 minutes.


3) Then add in finely cubed carrots as well as the tinned tomatoes and a two mugs of already boiled water to help cook the carrots. Sprinkle in the chilli and cumin powder and salt and pepper to taste. Bring to boil until carrots have cooked through.

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4) Add in the tinned green lentil and tomato soup, stir in the tomato puree and  allow to simmer and water evaporate and thicken in consistency. Set aside to cool.

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5) Make the cheese sauce (recipe below), and allow that to cool as well.

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6) Preheat the oven at fan 180c and begin to put the dish together. In your serving dish of choice, preferably square, start with  layer of aubergine, top and cover with tomato sauce and marble in a dollop of the cheese sauce. Repeat layers until reaching the top and pour the remaining cheese sauce all over the top to cover. Sprinkle the grated mild cheddar and bake in the oven covered with foil for the first 20 minutes and the for 10 minutes uncovered until cheese is browned.


Recipe tips: This is a adaptable recipe and instead of carrots, you can use canned green lentils or mushrooms that are minced. Also as well as just layers of aubergines you can have courgette, potatoes and even carrot sliced and all prepared in the same way. The vegetables can also be lightly oiled and roasted in the oven rather than pan fried. Instead of plain water a vegetable stock cube can be used however take into consideration this will adjust the flavours so try as sauce and make adjustments accordingly.


Serving suggestions: I like a portion of rice with this and a classic Greek salad.

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White Cheese Sauce:

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Ingredients:

50g Butter

50g Plain flour

600ml Milk

100g Cheddar cheese

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Method:

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1) Melt the butter in a pan on a slow heat and once melted add in all the flour and cook out for about 3 minutes stirring out any lumps. Add in your seasoning here, in this case, its black pepper and nutmeg.


2) Next gradually pour in the milk, whilst whisking and once all in continue whisking until the sauce thickens. Once thickened remove off the heat, whisk in the cheese and replace back on heat for a further 2 minutes.

Made up Moussaka: Text
Made up Moussaka: Image
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