PREPARATION

  1. Preheat the oven to 200°C (400°F).
  2. Slice the aubergine lengthwise into ¼ inch (½ cm) strips. Brush both sides with olive oil and season with salt & pepper.
  3. Bake for 10 minutes until slightly tender.

New-Meat Sauce

  1. In a large pan, sauté the onions until golden brown (5-7 minutes).
  2. Add garlic, cook for another minute.
  3. Stir in diced tomatoes, season with salt & pepper, and let simmer.
  4. In a separate pan, cook the Redefine Beef Mince until browned.
  5. Combine the beef mince with the tomato sauce and let simmer for a few minutes.

Tahini Sauce

  1. Whisk tahini with water until smooth.
  2. Add lemon juice and salt to taste.

Assembly

  1. Line a medium-sized bowl with parchment paper.
  2. Layer in this order:
  • Aubergine slices (in a circular pattern)
  • New-meat sauce
  • Remaining aubergine slices
  1. Flip the bowl onto a serving plate to reveal the layered moussaka.
  2. Drizzle with the tahini sauce.

For an Extra Touch

  • Use a kitchen torch to lightly char the top OR
  • Place under the broiler for 2-3 minutes until golden.

 

 

 

 

 

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Ingredients

Base:

1 large aubergine, sliced lengthwise

1 onion, finely chopped

3 garlic cloves, minced

1 can (400g) diced tomatoes

Olive oil, for brushing and frying

Salt & pepper, to taste

Tahini Sauce:

¼ cup raw tahini

Water (adjust for desired consistency)

Lemon juice (optional)

Salt, to taste