Servings: 6

Moussaka: subheading: Moussaka:
3 large eggplants 3 large eggplants
3 white potatoes 3 white potatoes
3 brown onions 3 brown onions
1kg lamb mince 1kg lamb mince
4 cloves garlic 4 cloves garlic
2 tins tomatoes 2 tins tomatoes
140g tomato paste 140g tomato paste
2 tsp sugar 2 tsp sugar
150ml red wine 150ml red wine
1 cup beef stock 1 cup beef stock
1 tbsp cinnamon powder 1 tbsp cinnamon powder
1 tsp ground nutmeg 1 tsp ground nutmeg
1 tbsp dried oregano 1 tbsp dried oregano
2 tsp dried thyme 2 tsp dried thyme
1 tsp dried sage 1 tsp dried sage
2 tsp chilli powder/merken 2 tsp chilli powder/merken
 
White Sauce: subheading: White Sauce:
50g parmesan 50g parmesan
50g cheddar cheese 50g cheddar cheese
1 head of cauliflower 1 head of cauliflower
500g ricotta cheese 500g ricotta cheese
2 eggs 2 eggs
1 tsp nutmeg, grated 1 tsp nutmeg, grated
1 tsp cinnamon powder 1 tsp cinnamon powder

Pre-heat oven to 200°C.
Wash the eggplant and potatoes. Slice eggplant and potatoes to 1cm thickness. Avoid slicing too thick, more delicate layers in the moussaka are better. Salt the eggplant over a wire rack or colander in the sink and let sit for 30 minutes.
Place potatoes at the bottom of the deep dish baking tray, drizzle with oil and salt. Bake in oven for 20 minutes.
Heat a deep dish saute pan on medium-high and brown the lamb mince in two 500g batches, draining excess fat often to promote browning of the lamb mince. Remove and place on a prep-tray.
Dice the onions and fry in the saute pan for 10 minutes until soft and translucent and lightly browned.
Add minced garlic and fry for 1 minute.
Reintroduce the lamb mince, and tinned tomates, tomato paste, sugar, red wine, beef stock and spices and cook for 30 minutes.
Rinse eggplants after 30 minutes, wring out excess moisture and place back on wire racks. Place in oven for 20 minutes.
Use the thermomix or a large blender to make the ricotta-cauliflower white sauce.
Place the parmesan and cheddar into the thermomix and blend to a powder.
Add the cauliflower (roughly cut into florettes) and blend.
Add the ricotta cheese and remaining ingredients and blend to combine.
Start with the deep dish baking tray with the potatoes on the bottom and: subheading: Start with the deep dish baking tray with the potatoes on the bottom and:
- add a layer of meat sauce.
- add a layer of eggplants
- add a layer of white sauce.
Repeat until deep dish baking tray is full and top with a layer of white sauce and grated cheddar/tasty cheese.
Bake for 20 minutes or until the top is golden brown.
Let it rest, cool and solidify for at least 30 to 60 minutes before trying to slice it. This will allow the moussaka to hold it's shape and layers after being cut into smaller pieces.