Moussaka with Beef, Eggplant and Zucchini layers

Step 1

Cut the tomatoes and add into a food processor Blitz until smooth.

Step 3

Chop finely the onion and garlic.

Step 5

Slice the zucchini and eggplant into 1 centimetre thick pieces.

Step 7

Line the baking dish with foil.

Step 9

To use the least amount of olive oil spray both surfaces of the vegetables and place using a slightly overlapping placement onto the dish.

Step 11

Set the oven on grill setting. Grill both sides of your vegetables until browned. The vegetables should have a healthy golden glow - if they are grilled for too long and are scorched the flavour of the moussaka will be affected.

Step 13

In a large saucepan add the olive oil. Turn stovetop on high and add your mince. Brown the mince and stir continuously, break up any pieces of mince that have clumped together. Use a potato masher to break the clumps of mince.

Step 15

Add the finely chopped onions and garlic, stir through the tomato paste. Allow to cook for couple of minutes then pour the passata and fresh tomato juice.

Step 17

Stir intermittently, add water, spice and herbs. Simmer for at least 40 minutes on medium to high heat with the lid partially on, to minimise the water evaporating too much. Allow juice to reduce until it is creamy and thick. If the juices have evaporated too much, add a little more water and continue simmering.

Step 19

Remove cinnamon stick.

Step 21

The baking dish should be at least 25 cm deep and 30cm long, with vertical sides for nice sectional pieces when cut.

Step 23

Bechamel SauceStart with melting butter in a medium sized saucepan on low heat. Add the flour and mix until both are well incorporated into each other, and the butter has fully melted.

Step 25

Slowly add one quarter of milk, stir continuously - preferably with a whisk, until you feel the sauce thickening slightly. Add a little more milk, stir, let it thicken a little and add your final amount of milk. Keep on stirring and adjust the heat if you feel it's cooking too fast and 'catching' on the bottom of saucepan. Continue stirring as the sauce thickens. Add ricotta, parmesan and mozarella. Whisk while the cheese melts into sauce. Turn heat off.

Step 27

Add the egg into the sauce and whisk through. Allow sauce to cool down. Cover. Whisk just prior to assembling the layers, to dissolve the film that has formed on top.

Step 29

You can omit the mozarella cheese and substitute with your own, but I do find the mozarella gives the white sauce a lovely colour when baked.

Step 31

Merging layersYou can use a traditional deep baking dish to assemble the moussaka.

Step 33

Spray bottom layer with olive oil, add eggplant.

Step 37

The first bottom layer will be a row of aubergine or zucchini. With a ladle add mince sauce ensuring you have equal portion of sauce and mince. The mince layers should be 1-2cm deep. Add the basil leaves scattered evenly over the mince.

Step 41

Add a layer of eggplant or zucchini , then another layer of mince, finish off with a layer of the grilled vegetables.

Step 43

Pour sauce over top. It should. Be a nice thick layer. Sprinkle nutmeg and allspice or cinnamon and a little reserved parmesan.

Step 47

Cook on 180 degree Celsius oven for 50 mins approximately. The dish should be in the middle of the oven. Allow sides of sauce to cook crispy and top to be a little darker than golden. Turn oven off, allow dish to cool for 30 mins before cutting into serving sized pieces. The moussaka needs this time for the ingredients to set. Allowing to cool down a little before cutting each serving piece will ensure the layers do not fall apart when serving.

Step 49

This makes 18-20 healthy sized pieces.