Recipe

COMPROMISED MOUSAKKA

AuthorHungry HusbandCategory, , DifficultyIntermediate

A well- loved Greek Classic dish stolen by a Hungry Bengali...!

Yields6 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
 600 g Lamb Mince
 1 Large Aubergine
 1 Punnet Chestnut Mushrooms
 2 tbsp Olive Oil
 1 Large Onion
 5 Cloves of Minced Garlic
 1 tsp Black Peppercorn
 3 Bengali Dried Bay Leaves
 1 Large Cinnamon Stick
 1 tbsp Sweet Tomato Paste
 1.50 tsp Fine Sea Salt
 1 tsp Rajah Mild Madras Powder
 2 tbsp Lea Perrings Sauce
 1 tbsp Dried Parsley
 1 tbsp Coarse Black Pepper
 250 g Grated Mature Cheddar
 300 ml Whole Fat Milk
 50 g Plain Flour
 50 g Butter
 0.25 tsp Nutmeg Powder
 1 Large Free Ranged Egg
 1 tsp White Pepper
1

PREPARING THE AUBERGINE
Slice the aubergine into approximately 1½ inch (4 cm) thickness, salt each slice lightly and place on a hot griddle pan. The aim here is to evaporate all its water content so that we have a less soggy mousakka later on. Press each slice firmly whilst the water escapes. Alternatively you can leave these in an oven by gently drizzling some olive oil, at moderate heat for half an hour until lightly browned.

2

If you are using mushrooms then slice and gently heat them in butter on a pan until they have all been cooked to draw out water content and set aside.

3

PREPARING THE MINCE
Prepare the lamb mince by browning off the onions with the remainder of the olive oil, garlic for five minutes. Then add the mince, sea salt and brown. you can add all the whole spices now too: peppercorns, bay leaf and cinnamon stick. This will help the raw smell of the mince to disappear.

4

Once cooked add Rajah Mild Madras Curry powder, parsley, sweet tomato paste, coarse black pepper and a splash of lea perrings sauce.

5

Cook the mince very gently for about 20 minutes, stirring from time to time so it doesn't catch on the base of the pan. If you fear this is happening to your mince you can add 1/4 cup of boiling water.

6

PREPARING THE TOPPING
Place the butter in a non stick pot and once heated add the flour and stir rapidly. Stir for two minutes until you have cooked out the rawness of the flour and add the milk, white pepper, bay leaf and a pinch of nutmeg. Once combined add the chaddar and using a balloon whisk, whisk over a medium heat until everything comes up to simmering point and the sauce becomes smooth and glossy without any lumps.

7

Take the saucepan off the hob and let it cool. Whilst cooling stir the cheddar and egg until thoroughly combined. The addition of the egg makes this sauce very rich. The saltiness of the cheese allows no extra added salt into this dish.

8

PREPARING THE LAYERING
You can alternate the layering process: mince, aubergine, mince aubergine OR you can place the mince on the bottom of the dish and then splitting the layer; once side is the aubergine and the other side is the mushroom like i did and then pouring the topping ready to bake.

9

Dust with mature cheddar and bake at a moderate heat, gas mark 4 for an hour until hot, bubbly and golden brown. Serve with chips or a tasty Greek salad with feta cheese and enjoy 🙂

Ok. So we all know a mousakka is a layered dish of auergines and lamb mince which is then topped off with either a potato topping or a cheesy topping. Well Hungry Hijabi always being a hungry little soul she loves to add both! And with fussy children around who arent always a big fan of aubergine means that there will be no other extra or 'spare' meal BUT rather a compromised meal!

And so the compromised mousakka was born. My Mousakka dish has even more flavour from none other than the MUSHROOM! Yes! Double the fun and double the taste and double the goodness from a vegetable fungi! An ingenius idea i conjured when i discovered my eldest didn't quite enjoy aubergines but adored mushrooms and so my mousakka recipe pursued. I halved the amount of aubergine i needed and substitited with meaty chestnut brown mushrooms. safe to say this was a great hit!

The aubergine hater child loved his side of the mousakka and the rest of us were like... we want both!!

I decided to opt for the cheesy eggy topping. A bit like a cheese flan which complimented the mousakka and serve chips instead, with a salad so it just seems like we are a healthy family...and we are 🙂

If you are however sticking with just the aubergine then just keep with that and add one extra aubergine to the dish instead of the mushrooms. I really hope you enjoy this recipe as much as we did; the plates came back empty thats always a good sign. 🙂

Ingredients

 600 g Lamb Mince
 1 Large Aubergine
 1 Punnet Chestnut Mushrooms
 2 tbsp Olive Oil
 1 Large Onion
 5 Cloves of Minced Garlic
 1 tsp Black Peppercorn
 3 Bengali Dried Bay Leaves
 1 Large Cinnamon Stick
 1 tbsp Sweet Tomato Paste
 1.50 tsp Fine Sea Salt
 1 tsp Rajah Mild Madras Powder
 2 tbsp Lea Perrings Sauce
 1 tbsp Dried Parsley
 1 tbsp Coarse Black Pepper
 250 g Grated Mature Cheddar
 300 ml Whole Fat Milk
 50 g Plain Flour
 50 g Butter
 0.25 tsp Nutmeg Powder
 1 Large Free Ranged Egg
 1 tsp White Pepper

Directions

1

PREPARING THE AUBERGINE
Slice the aubergine into approximately 1½ inch (4 cm) thickness, salt each slice lightly and place on a hot griddle pan. The aim here is to evaporate all its water content so that we have a less soggy mousakka later on. Press each slice firmly whilst the water escapes. Alternatively you can leave these in an oven by gently drizzling some olive oil, at moderate heat for half an hour until lightly browned.

2

If you are using mushrooms then slice and gently heat them in butter on a pan until they have all been cooked to draw out water content and set aside.

3

PREPARING THE MINCE
Prepare the lamb mince by browning off the onions with the remainder of the olive oil, garlic for five minutes. Then add the mince, sea salt and brown. you can add all the whole spices now too: peppercorns, bay leaf and cinnamon stick. This will help the raw smell of the mince to disappear.

4

Once cooked add Rajah Mild Madras Curry powder, parsley, sweet tomato paste, coarse black pepper and a splash of lea perrings sauce.

5

Cook the mince very gently for about 20 minutes, stirring from time to time so it doesn't catch on the base of the pan. If you fear this is happening to your mince you can add 1/4 cup of boiling water.

6

PREPARING THE TOPPING
Place the butter in a non stick pot and once heated add the flour and stir rapidly. Stir for two minutes until you have cooked out the rawness of the flour and add the milk, white pepper, bay leaf and a pinch of nutmeg. Once combined add the chaddar and using a balloon whisk, whisk over a medium heat until everything comes up to simmering point and the sauce becomes smooth and glossy without any lumps.

7

Take the saucepan off the hob and let it cool. Whilst cooling stir the cheddar and egg until thoroughly combined. The addition of the egg makes this sauce very rich. The saltiness of the cheese allows no extra added salt into this dish.

8

PREPARING THE LAYERING
You can alternate the layering process: mince, aubergine, mince aubergine OR you can place the mince on the bottom of the dish and then splitting the layer; once side is the aubergine and the other side is the mushroom like i did and then pouring the topping ready to bake.

9

Dust with mature cheddar and bake at a moderate heat, gas mark 4 for an hour until hot, bubbly and golden brown. Serve with chips or a tasty Greek salad with feta cheese and enjoy 🙂

COMPROMISED MOUSAKKA

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