Paleo Moussaka

Makes enough for 8 x 3 block meals or 6 x 4 block meals
Ingredients
  • 720grams good quality beef mince
  • 1 large onion sliced
  • 450 grams sweet potato
  • 1 large eggplant
  • 1 large red capsicum
  • 1 large zucchini
  • 1 cauliflower
  • 1 leek
  • 1 punet cherry tomatoes
  • 4 cans diced tomatoes
  • 3 cups sliced raw mushrooms
  • 2 bay leaves
  • 1 tsp white peppercorns
  • 1 tbsp sweet paprika
  • Salt & pepper
  • Fresh basil, thyme, oregano & parsley
  • 6 cloves garlic

Side Salad (per serving of Moussaka)

  • 1 tbsp of avocado
  • 6 asparagus spears
  • 100 grams mixed leaves
Method
  • Preheat oven to 180C
  • Prep vegetables ready for cooking.  I’d recommend slicing everything fairly thin – about 3mm thick so you can get a lot of layers
  • In a large pan, cook chopped onion and garlic until soft. Add in mince and brown off with paprika and salt and pepper to taste.  (You don’t want the dish to turn too wet so you might want to pour out any excess fat/liquid during cooking the mince. Also don’t fully cook the mince) Transfer into a bowl to wait on the side
  • Brown mushrooms and then pour in canned tomatoes, add white peppercorns, bay leaves, half of the herbs and cook for one minute
  • In a large oiled baking tray, begin layering ingredients. I started with sweet potato followed by a thin layer of mince, sauce and mushrooms
  • Begin again with eggplant, zucchini, capsicum, mince, etc until the tray is 3/4 full, finishing with sauce on top. While layering, keep pressing the layers down firmly
  • Partially steam cauliflower (2-3 minutes), then pulse in the  food processor with the leek to get an even crumble. Spread over the dish as the top layer. Garnish with halved cherry tomatoes and herbs
  • Drizzle with olive oil and finish off with cracked pepper
  • Cover the tray with aluminum foil and bake for 45  minutes. Remove foil and bake for a further 20 minutes at 220C or until surface is golden brown

 

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