Layered Aubergine Moussaka

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

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

Tahini Sauce

9. Whisk tahini with water until smooth.
10. Add lemon juice and salt to taste.

Assembly

11. Line a medium-sized bowl with parchment paper.
12. Layer in this order:

• Aubergine slices (in a circular pattern)
• New-meat sauce
• Remaining aubergine slices

13. Flip the bowl onto a serving plate to reveal the layered moussaka.
14. 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.

This Layered Aubergine Moussaka with Redefine Meat Beef Mince proves that hearty meals can still surprise you. This plant-based twist on a Mediterranean classic brings bold flavors, creamy textures, and proper satisfaction. The Redefine Beef Mince delivers a remarkably meat-like experience, making it a great option for both vegetarians and meat-lovers. With melt-in-the-mouth aubergine, golden oven-baked layers, and a drizzle of velvety tahini, it’s a dish that looks as good as it tastes. Whether you’re flexitarian, vegetarian, or simply after something a bit different, this one’s a real crowd-pleaser. With a moderate prep time, it’s a rewarding recipe for anyone looking to sharpen their plant-based cooking skills. And the best part? It’s full of fiber, healthy fats, and flavor you’ll want to make again and again. Ideal for a weekend kitchen session, and even better the next day.