Lamb Moussaka with Cauliflower Bechamel

by | Apr 5, 2021 | 0 comments

A beautiful, hearty meal consisting of layers of lamb mince, creamy cauliflower bechamel and grilled eggplant.

Yields8 ServingsPrep Time20 minsCook Time50 minsTotal Time1 hr 10 minsDifficultyIntermediate
Ingredients
 2 tsp olive oil
 3 small eggplants cut into rounds approximately 1/2 a centimetre thick
 1 large brown onion, diced
 2 cloves garlic, minced
 500 g lamb mince
 Cracked Changing Habits Pepper to taste
 4 tbsp tomato paste
 1 tin organic diced tomatoes
 1 cup filtered water
Cauliflower Bechamel
 1 cauliflower, cut into florets
 2 cups filtered water with 1 tsp Changing Habits Vegetable Stock Powder
 1 tbsp butter
 2 cloves garlic, minced
 1/4 cup grated parmesan
Topping
 1 cup grated parmesan
Directions
1

Season the eggplant with salt and pepper. In a pan over a medium heat, add half of the olive oil and fry the eggplant slices for approximately 10 minutes, turning over halfway through. Transfer the eggplant onto a plate and set aside.

2

In the same pan, add the rest of the olive oil and the garlic and onion. Fry until soft and fragrant. Turn the temperature up to a medium-high heat and add the lamb mince, salt, pepper, cinnamon, nutmeg, rapadura sugar, tomato paste, tinned tomatoes and water and mix well. Bring to a boil and then turn down to a medium-low heat and simmer until all of the liquid has absorbed. Stir occasionally.

Cauilflower Bechamel
3

Preheat oven to 180 degrees celsius.

4

Place the cauliflower florets, water and vegetable stock in a pot with a lid over a medium-high heat. Bring to a boil and then remove the lid and continue to boil for another 10 minutes until the cauliflower is soft. Drain all liquid and place the cauliflower in a Thermomix or food processor and blitz until smooth. Set aside.

5

In a small pan over a medium heat, add the butter and garlic and cook until soft and fragrant. Add the cauliflower and parmesan and stir until the parmesan has melted. Set aside.

Assembly
6

In a baking dish, spoon a layer of lamb mince on the bottom and then follow with a layer of eggplant and a layer of bechamel. Continue to layer, finishing with the lamb mince on the top. Sprinkle with parmesan and bake for 30 minutes.

7

Serve and enjoy!

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Ingredients

Ingredients
 2 tsp olive oil
 3 small eggplants cut into rounds approximately 1/2 a centimetre thick
 1 large brown onion, diced
 2 cloves garlic, minced
 500 g lamb mince
 Cracked Changing Habits Pepper to taste
 4 tbsp tomato paste
 1 tin organic diced tomatoes
 1 cup filtered water
Cauliflower Bechamel
 1 cauliflower, cut into florets
 2 cups filtered water with 1 tsp Changing Habits Vegetable Stock Powder
 1 tbsp butter
 2 cloves garlic, minced
 1/4 cup grated parmesan
Topping
 1 cup grated parmesan

Directions

Directions
1

Season the eggplant with salt and pepper. In a pan over a medium heat, add half of the olive oil and fry the eggplant slices for approximately 10 minutes, turning over halfway through. Transfer the eggplant onto a plate and set aside.

2

In the same pan, add the rest of the olive oil and the garlic and onion. Fry until soft and fragrant. Turn the temperature up to a medium-high heat and add the lamb mince, salt, pepper, cinnamon, nutmeg, rapadura sugar, tomato paste, tinned tomatoes and water and mix well. Bring to a boil and then turn down to a medium-low heat and simmer until all of the liquid has absorbed. Stir occasionally.

Cauilflower Bechamel
3

Preheat oven to 180 degrees celsius.

4

Place the cauliflower florets, water and vegetable stock in a pot with a lid over a medium-high heat. Bring to a boil and then remove the lid and continue to boil for another 10 minutes until the cauliflower is soft. Drain all liquid and place the cauliflower in a Thermomix or food processor and blitz until smooth. Set aside.

5

In a small pan over a medium heat, add the butter and garlic and cook until soft and fragrant. Add the cauliflower and parmesan and stir until the parmesan has melted. Set aside.

Assembly
6

In a baking dish, spoon a layer of lamb mince on the bottom and then follow with a layer of eggplant and a layer of bechamel. Continue to layer, finishing with the lamb mince on the top. Sprinkle with parmesan and bake for 30 minutes.

7

Serve and enjoy!

Lamb Moussaka with Cauliflower Bechamel
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