Greek moussaka is typically made using lamb mince, however this version, using pork mince, is economical to make as well as being scrumdiddlyumptious to eat! The only accompaniment needed with this dish is a simple salad.
Suitable for maintenance and levels 1,2,3 and 4
In addition to containing a host of vitamins and minerals, aubergines, also known as eggplant, contain important phytonutrients, many of which have antioxidant activity. Aubergines are a good source of dietary fiber, vitamin B1, and copper, as well as manganese, vitamin B6, niacin, potassium, folate, and vitamin K.
1 medium-large aubergine (eggplant), cut into 1 cm thick slices
250g pork mince
1 medium onion, diced
3 cloves garlic, minced
500g passata or tinned tomatoes
4 medium-sized mushrooms, chopped
3 tsp unrefined sugar
1/2 tbsp wheat-free Worcestershire sauce
1/4 tsp paprika
1/4 tsp sea salt
1/4 cup double cream
1 ball mozzarella, sliced 1cm thick
1 oz blue cheese (optional)
1 tbsp butter
Heat butter in a pan, after it stops sizzling add in the chopped onion and cook for a couple of minutes before adding chopped mushrooms and cooking on a low heat for 5 minutes.
Add into pan minced garlic and pork mince and toss around with onions and mushrooms until mince is browned.
Add passata (or tinned tomatoes), sugar, Worcestershire sauce, paprika and salt, bring to boil then simmer for 5 minutes.
Meanwhile pre-heat oven at 180 to 200°C.
In a medium baking dish place a layer of aubergine and pour over half the simmered mince mixture, then add another layer of aubergine, then pour the rest of mince mixture over.
Lightly pour the double cream over the last layer of mince and top with the slices of mozzarella and, if using, blue cheese.
Cook in oven for 40 minutes then turn off the oven and leave to stand inside for another 10 minutes.