Mel Christensen

Mel Christensen

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Mel's Mushroom Moussaka

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Mel’s Mushroom Moussaka 

*Gluten Free, Low Carb, Dairy Free option (omit cheese or replace with non-dairy cheese)

Serves 8-10

Ingredients:

  • 3 large red capsicums, quartered, deseeded
  • Olive oil spray
  • 3 large eggplant, cut length-ways into 1.5cm-thick slices
  • 500g button mushrooms, sliced
  • 1 large onion, sliced thinly
  • 2 cloves of garlic, crushed
  • 1 bunch parsley, chopped roughly
  • 2 tbsps chopped fresh thyme (or your herbs of choice – many would work here)
  • 1 egg, lightly beaten
  • 200g of mozzarella, pizza cheese blend or a non-dairy version such as “notzarella” for dairy-free option (OR cheese can be left out altogether for dairy-free option)

Meat sauce:

  • 1/2 tsp olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g extra-lean beef mince
  • 1 x 800g can chopped tomatoes
  • 3 tbsp tomato paste
  • 150ml red or white wine
  • 1 tsp each of dried oregano, basil and thyme
  • ½ tsp cinnamon
  • 1 tsp natvia (optional)
  • Salt and pepper to taste

Bechamel Sauce:

  • 2 tbsp coconut oil
  • 2 heaped tbsp tapioca flour
  • 1 cup coconut cream
  • 1 cup chicken stock (home-made or salt reduced)
  • Pinch of ground nutmeg
  • Salt and pepper to taste
  • 2 eggs lightly whisked

*You will also need a nice large and deep lasagne dish – the deeper the better!

 

 Method:

  1.  To make the meat sauce, brush a large non-stick frying pan with oil. Heat over medium-low heat. Add the onion and garlic and cook, stirring, for 7 minutes or until onion is soft. Increase heat to medium-high. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 3 minutes or until the mince changes colour. Add the tomato, paste, wine, sweetener and herbs, and bring to the boil. Reduce heat to medium-low. Simmer for at least one hour or until sauce thickens.
  2. Meanwhile, preheat grill on medium. Line a baking tray with foil. Place the capsicum, skin-side up, on the lined tray. Cook under grill, turning until charred and blistered all over. Transfer to bowl, cover tightly with cling wrap and set aside for 5 minutes (this helps lift the skin). Peel and halve length ways. Place half the eggplant on the lined tray. Spray with olive oil spray. Cook under grill for 4 minutes each side. Transfer to a plate. Repeat, in 2 more batches, with capsicums and remaining eggplant.
  3. Heat a little olive oil in a non-stick frying pan.  Add the onions and fry until soft.  Add the garlic and mushrooms and continue to fry until mushrooms have browned. Stir through the herbs and turn off heat. Add the egg and set aside.
  4. To make the bechamel sauce, melt coconut oil in a small saucepan.  Stir in tapioca flour, and cook for a couple of minutes, stirring constantly. Slowly add coconut cream and chicken broth. Continue stirring and cooking until smooth and thickened. (TM –  Place tapioca flour and coconut oil into TM bowl and cook 2 mins/ 70C / Speed 3. Then add remaining sauce ingredients except eggs in your TM bowl and cook 7 min/90C/Speed 4.)  Season sauce with sea salt, black pepper, and nutmeg. Set aside for 5 minutes to cool slightly. Whisk in the eggs and cheese, if using. (TM 20 sec / Speed 5.)
  5. Preheat oven to 180°C. Cover the bottom of your lasagna dish with a layer of grilled eggplant, top with the meat sauce, follow with a layer of capsicum and then mushroom mixture.  Repeat layer until all ingredient have been used. Spoon over the ‘bechamel’ and finish with some grated cheese, if using.
  6. Bake in oven for 35-40 minutes or until set and golden. Set aside for 10 minutes to cool.
  7. Slice into portions and serve with a nice green salad.