This recipe is deliciously rich & warming, full of fibre and protein, the perfect family meal!
Moussaka with a Kale Twist
Rated 5.0 stars by 1 users
Ingredients
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1 eggplant, 1 cm thick slices
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400g lamb mince
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1 brown onion, diced
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3 cloves garlic, crushed
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1 large carrot, grated
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2 cups kale leaves, sliced (stems removed)
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425g crushed tomatoes with herbs
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1 tbsp tomato paste
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1/3 cup vegetable stock/broth
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1 bay leaf
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extra virgin olive oil
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1 1/4 cup milk
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1 heap tbsp plain flour
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15g parmesan cheese
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1 cup full-fat ricotta
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pinch cayenne pepper or ground chili
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pinch ground nutmeg
Filling
Sauce
Directions
Preheat oven to 180°C and crush garlic, leaving to sit for 10min.
Place eggplant slices on a plate and sprinkle with a little salt and leave for 10min before rinsing and patting dry.
Heat oil in frying pan and cook mince and onion until browned.
Add carrot, tomatoes, kale, tomato paste, stock and bay leaf, cover and simmer for 15min. Stir through the garlic towards the end.
Meanwhile, spread eggplant slices on a lined baking try and brush with some oil, and grill until brown on each side.
Arrange some slices on the bottom of a rectangle baking dish, and cover with half of the meat sauce. Repeat.
In a small saucepan, mix flour and a little milk with a fork until smooth. Stir through remaining milk and keep stirring until thickened.
Remove from heat & stir through ricotta, parmesan, nutmeg & chili.
Pour sauce over dish and bake for 45min until golden brown. Serve with salad.
