Almost Moussaka

This is a great example of where I use one of the ‘variations’ from my own recipes. Instead of using eggplant to make a free-form moussaka, as planned. I ended up using mushrooms. Not exactly traditional but delicious none-the-less.

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Almost Moussaka

Total Time 20 minutes minutes

Servings 2 humans

Ingredients

• 4 large mushrooms
• 450 g ground (minced) beef or lamb
• 5 tablespoons tomato paste
• 4 sprigs oregano leaves picked (optional)
• 6 tablespoons ricotta to serve
• 1 bag salad leaves to serve

Metric - US Customary

Instructions

• Preheat your overhead grill (broiler) on its highest setting.
• Trim mushroom stalks and place on a baking tray. Drizzle generously with olive oil.
• Grill for 10-15 minutes or until tender.
• Meanwhile, heat a frying pan (skillet) on a high heat. Add a few tablespoons of oil and brown the beef.
• Add tomato paste and oregano (if using) and a drizzle of extra virgin olive oil, Taste & season.
• Serve mushrooms with the beef sauce, ricotta and salad leaves.

Variations

carnivore – just skip the mushrooms and ricotta and serve a plate of meat 🙂 just kidding

vegetarian – replace beef with a large diced eggplant (or 2 small). You’ll need extra oil and allow extra time for the eggplant to soften. Or you could replace the ground beef with a drained can of lentils or some tofu.

dairy-free – grill a combination of sliced eggplant and mushrooms and skip the ricotta. Or use this cashew sauce, almond hummus or macadamia cream.

vegan – combine the vegetarian and dairy-free suggestions.

budget – use equal amounts of beef and cooked lentils and increase the serving size to 3 or 4.

more moussaka – replace the mushrooms with and eggplant sliced into 1cm (1/2in) slices and drizzled generously with oil. Eggplant may take more like 15-20 minutes until cooked and tender.

carb lovers / more substantial – toss in hot buttered pasta with the beef or serve with crusty bread + butter.

more substantial (low carb) – serve with some roast low carb veg.

paleo (grain, legume & dairy-free) – replace ricotta with roast sweet potato, macadamia ricotta, smashed avo or grilled eggplant.

more veg – grill eggplant and zucchini with the mushrooms.

Waste Avoidance Strategy

mushrooms – keep in the fridge in a brown paper bag. Once cooked will keep for weeks. And can be frozen raw or cooked.

minced (ground) beef or lamb – freeze it.

tomato paste – keep it in the pantry.

sprigs oregano – best to use for another meal.

ricotta – unopened tubs of ricotta usually have a shelf life of a few weeks. Otherwise use for another meal. Great on toast with honey for a decadent breakfast or use instead of cream with desserts.

Problem Solving Guide

mushrooms crunchy– make sure the mushrooms are cooked through before serving.

beef too dry – if you’re using ‘lean’ beef, there may not be enough natural fat to keep the sauce lovely and moist. Remedy the situation with a generous knob of butter or drizzle of olive oil.

not enough veg – serve with a green salad or some steamed broccoli or a minted pea salad.

bland – don’t forget to be generous with the seasoning.

short on time? – cook the mushrooms in a hot skillet, turning every few minutes until tender. Should take about 8 minutes. Cook the beef in a separate skilled.

Prepare Ahead?

Absolutely! Just keep the ricotta separately until you’ve reheated the mushrooms and beef.