My first time having a Moussaka was a vegetarian one and I had it at the best place to have vegetarian food, Original Sin. I have been wanting to make my own moussaka for ages, and finally got down to it! (: I’m so glad I did, cause even though it was time consuming to grill the vegetables, it was all worth it! It was yummy!
Eggplant-Potato-Ricotta-Cheese-Meat Sauce-Eggplant (you get the idea!)
It’s very rich when you have it on it’s own, but have it with a cucumber raita, and it’s just one of the best combination you will ever have on a plate! With this combination, you would never feel too overwhelmed and could just keep eating!
My moussaka, however, is not the traditional kind you find at Greek restaurants. I improvised it a little, adding a little bit of mexican flavour (in a tin) to the dish. I was afraid the flavours might clash, but instead, it gives the dish just the slightest bit of spiciness and the kidney beans gave a good bite with every spoonful! I do apologise if you think it’s not the right way to cook it, but I do enjoy this version quite a bit. hehe
so give it a shot, and let me know if you still do prefer the traditional way of cooking it or the taste (:
Moussaka With a Mexican Twist
400g mince pork
2 large egg plants, thinly sliced
2 large potatoes
1/2 tsp All Spice, ground
1/2 tsp ground cumin
400g diced tomatoes
100g tomato paste
1/2 cup chicken stock
1/2 cup red wine
1 can of chilli con carne
250g ricotta cheese
1 cup of mozzarella cheese, grated
1. Preheat oven to 190 degrees celcius.
2. Heat a griddle plate over a medium heat. Brush sliced eggplant and potatoes on each side with a little olive oil. Char-grill vegetables on both sides and set aside.
3. Heat 1 tbs of olive oil in a large frying pan over high heat, and brown the pork and onion well.
4. Stir in the all spice and cumin stirring 1 minute. Add the tomatoes, tomato paste, chilli con carne, red wine and chicken stock and allow it to simmer and reduce till quite thick.
(yes, sometimes, I cheat! haha)
5. Prepare the ricotta mixture but mixing the eggs, ricotta and cream together well.
6. Lay the bottom of a deep oven proof dish with a layer of eggplant and potato, and spoon 1/3 of the ricotta mixture over the vegetables. Spoon half the pork mixture on top and repeat with the eggplant, potato, ricotta mixture and meat mixture, finishing it with the remaining eggplant and the last 1/3 of the ricotta mixture.
7. Top with mozzarella cheese and bake for 30mins in the oven.
8. Serve with cucumber raita (recipe follows) and salad.
250ml greek yoghurt
1 tbs lemon juice
1 tbs chopped basil/mint
2 cloves of garlic, chopped finely
1. Peel the cucumber and scoop the seeds out, then slice it thinly.
2. In a bowl, mix all the ingredients together and allow it to sit in the fridge for at least 30 mins before using.
Absolutely yummy! (: