Here is my spin on an Greek Moussaka recipe this recipe is a family favourite I hope you enjoy it too.
- 1 kg beef mince Grass-Fed
- 3 cloves garlic
- 1 egg plant / aubergine
- 1 red onion diced
- 1 carrot diced
- 410 grams ardmona chopped tomatoes mixed herbs
- 20 grams Italian Herb
- 112 grams tasty cheddar cheese
- 300 grams thick cream
- 125 grams philadelphia cream cheese
- splenda for taste
Cook Sliced Egg Plant
Slice egg Cook Egg Plant thinly and fry with coconut oil / oilive oil and stack on plate. (You will need a bit of oil each batch) Place aside on a plate
Cook Mince Meat Batch
Sauté Red Onion, carlic, Carrot Cook Garlic in oil.
Add mince meat and cook till brown adding in the Italian Herb Mix and 410g Ardmona Chopped Tomatoes adding some salt and Splenda to taste. Leave in pan ready
Make Cheese Cream Sauce
Thinly Slice Philadelphia Cream Cheese and plany in frying pan and cook with 300g thick cream and Splenda to taste (adding cream bit by bit to make sauce) Leave in pan ready
Combine into Cooking casserole dish
First Layer Egg Plant Second Layer Meat Mixture Third Layer Cheese Sauce Fourth Laer Meat Sauce Fifth Layer Sprinkle with shredded Cheddar Cheese Note: In bigger batches it goes (Egg Plant , Meat, Cheese Sauce then repeat)
Cook in 180 degree / 350F oven for 15min. (Or until cheese is golden brown) Serve and Enjoy Left overs can be frozen for lunches for work.