Ingredients
Base
- Redefine Beef Mince, thawed
- 1 package
- large aubergine, sliced lengthwise
- 1
- onion, finely chopped
- 1
- garlic cloves, minced
- 3
- diced tomatoes
- 1 can (400g)
- Olive oil, for brushing and frying
- Salt & pepper, to taste
Tahini Sauce
- raw tahini
- ¼ cup
- Water (adjust for desired consistency)
- Lemon juice (optional)
- Salt, to taste
Method
Preheat the oven to 200°C (400°F).
Slice the aubergine lengthwise into ¼ inch (½ cm) strips. Brush both sides with olive oil and season with salt & pepper.
Bake for 10 minutes until slightly tender.
New-Meat Sauce
In a large pan, sauté the onions until golden brown (5-7 minutes).
Add garlic, cook for another minute.
Stir in diced tomatoes, season with salt & pepper, and let simmer.
In a separate pan, cook the Redefine Beef Mince until browned.
Combine the beef mince with the tomato sauce and let simmer for a few minutes.
Tahini Sauce
Whisk tahini with water until smooth.
Add lemon juice and salt to taste.
Assembly
Line a medium-sized bowl with parchment paper.
Layer in this order:
Aubergine slices (in a circular pattern)
New-meat sauce
Remaining aubergine slices
Flip the bowl onto a serving plate to reveal the layered moussaka.
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.
Made with
Redefine Beef MinceView product →
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Vanessa