As a part of this months meal plan I made a conscience decision to cut down on the meat we were eating. I am not a particular fan of eating much meat and it really isn't great for my PCOS so it was a no brainer for me. The kids don't really notice when we just eat vegetables and legumes and B doesn't really complain that often, as long as he gets an occasional steak then he is fine to eat whatever I serve....
So I thought I would try out some new recipes and one such was Zucchini Moussaka. Now B was a little miffed when we sat down for dinner and I told him that we were having moussaka for dinner and well he loves traditional moussaka, he was expecting some mince, but instead he got zucchini. But he did eat it and didn't complain at all, the kids on the other hand hated it. Me though, I loved it and plan on making it again and again and again.
Rind of 2 lemons
3 slices of multigrain bread or 1 cup of breadcrumbs
bunch of parsley
2 eggplants- sliced
3 zucchinis- cut into 3cm chunks or grated if not using a thermomix
4 cloves of garlic (minced if not using thermomix0
2 onions peeled and cut in halves (diced if not using thermomix)
60g Parmesan cheese (grated if not using thermomix)
Extra virgin olive oil to taste
Sea salt to taste
Make bechamel sauce and set aside. Clean and dry TM bowl
Prepare eggplants by salting and allow to rest for at least half and hour
Pre-heat oven to 180 degrees celicus
Place lemon zest into TM bowl and grate for 10 seconds on speed 8. Set aside
Place parsley into TM bowl and chop for 5-10 seconds on speed 6. Set aside with lemon zest.
Place parmesan cheese and bread into TM bowl and great for 10 seconds on speed 9. Set aside with lemon and parsley.
Rinse the salt off the eggplant and pat dry. Drizzle with with extra virgin olive oil and bake in hot oven for 25-35 minutes until lightly browned.
Place onion and garlic into TM bowl and chop for 10 seconds on speed 6.
Add 10g of extra virgin olive oil and saute for 2 minutes at Varoma temp on speed 1.
Add zucchini and chop for 15-20 seconds on speed 6.
Cook for 5 minutes at 100 degrees on Reverse + soft speed.
Assembling the Moussaka:
Line bottom of oven tray with half of the roasted eggplant. Cover with half zucchini mix and then a layer of bechamel sauce followed by rest of eggplant, then rest of the zucchini mixture. Top with remaining bechamel and the parmesan, lemon, parsley and crumb topping. Bake for about 30 minutes until top is golden brown.
This recipe was slightly adapted from the Zucchini Moussaka found in the thermomix cookbook tiled 'A Taste of Vegetarian
*These are thermomix instructions, but if you would like to convert to a traditional method and need some help, please don't hesitate to ask as I would be glad to help.