Modern Moussaka with Halloumi, Spinach & Almonds
Ingredients
Eggplant - 2 whole
Lamb mince - 200 grams
Beef mince - 200grams
Onion - 1 large
Garlic - 4 cloves
Tomato Paste - 4 Tbsp
Spinach -2 cups
Chopped tomatoes - 1.5 cups
Beef broth / stock - 0.5 cups
Flat left parsley - 1cups
Cinnamon - 1 tsp
Dried Herbs (Thyme, Oregano, Rosemary) - 1Tbsp
Almonds (flaked and toasted) - 0.75Cup
Lemon - 1 whole
Olive Oil - 0.5 cup
Salt & Pepper to taste
Halloumi (enough for 12 slices) -125grams
Nutmeg - Sprinkle
Lemon - Squeeze
Toasted Almonds - Sprinkle
Introduction
I love the ingredients and flavour combos of Moussaka, but can find the traditional very heavy, and I don't like the thick béchamel sauce of the top layer, so this is a modernised lighter version that brings in a few different textures and tastes from this part of the med! My husband hates tomatoes with a vengeance and isn't a fan of the eggplant (yes he is crazy).. and he LOVED this dish! It’s nutritionally dense and can be lightened even more with a thinner cheese layer and a little less meat.
Method
Set the oven at 160 degrees centigrade.
Cut Eggplants in half lengthways down the long length and pop in a roasting dish, skin side down. Drizzle generously with olive oil, salt to taste and roast low and slow for 60mins (or until they are golden brown and very soft on the inside.
Sauce - While the Eggplant is roasting.
Dice the onions and crush the garlic, softening and browning in a generous amount of olive oil. Once the onions are soft, add the mince and brown. Add tomato paste, dried herbs and bone broth, adding the tomatoes when the meat is sufficiently browned. (I like to use baby roma or cherry tomatoes, chopping half on them in half and leaving half to whole cook). Salt and pepper to taste, just like you're making a bolognese really. Take it off the stove when done.
In a different pan, toast the flaked almonds in olive oil until golden brown (watch them carefully as they burn easily so need to be stirred and removed from heat slightly before you think they are ready as they will continue to cook.
When the eggplants are ready, scoop out the insides (so that you still have a robust shell to hold the filling) and place in a little dish. Then drain the excess liquid from the eggplants that would have pooled in the bottom of the dish. Add to the main sauce. Add the baby spinach (or chopped spinach), the fresh flat leaf parsley and 3/4 of the toasted almonds to the main sauce and stir through for even consistency. Spoon the filling into the eggplant shells
Topping
Slice the halloumi into 12 slices and place 3 on top of each eggplant boat (I like to lightly brown one side in olive oil in the pan first but you don’t need to). Squeeze your lemon over the top, sprinkle nutmeg and then salt and pepper to taste.
Pop the assembled deliciousness back in the oven on 180 for 10-15 mins, depending on how cooled your ingredients became while assembling. You want the halloumi to be soft, the filling warm/hot!
This is ingredient heavy with a lot of delicious rich flavours, so goes best with just a simple salad. I just use what we have in the garden, usually some different kales, rocket and fresh parsley at this time of year toped with olive oil, seeds of choice and a squirt of lemon.
Enjoy!
This dish can be cooked in stages with the meat sauce being cooked the day before the eggplants, or make a big batch and freeze some sauce for another time!
The toasted almonds bring out a lot of crunch in the filling, making the texture and taste combo delish!
No Meat for you? No problem! Just replace with whatever you would normally replace meat with (I love thick portobello mushroom slices!)
The halloumi topping can be popped straight in the oven if you are low on time, but I like to pan fry for a few seconds in olive oil to brown, before popping the final assembly into the oven.
Don't like halloumi? Just use your choice of cheese! Grated parmesan or a little mozzarella works well too (and don’t forget the nutmeg and lemon squirt!)
