Another greek classic. Most visitors know all about mousaka and my nieces make it when they return home downunder. It's a very heavy, rich dish. Made with summer vegetables, aubergines and zucchini and I add potatoes as well.
Sunday, 27 June 2021
Containers ready for home delivery. Nicely packaged so they can pop the bowls in the freezer, if any is left over.
I couldn't resist. I had to do a taste control before taking the photo.
This mousaka was one of the most calorific I have ever made. Traditionally the vegetables are fried but for many years now I have baked them in the oven, oil free, before constructing the layers.
K insisted on helping and doing it the way his mother did. Fry everything in plenty of her own healthy olive oil.
Mousaka consists of a layer of sliced aubergine, thinly sliced potato, zucchini then topped with minced beef stewed in fresh tomatoes with a big stick of cinnamon and covered finally in a thick layer of white sauce with a hint of nutmeg.
My new ideal is layers of baked aubergines and zucchini, boiled potatoes, a fresh tomato sauce without the cinnamon but with plenty of summer herbs and a topping of white sauce made with plant milk. No oil and no meat. It's a much lighter version, far better suited to this searing summer heat. But not traditional alas.