Pseudo Moussaka
Prep:
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Cook:
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Unknown
Ingredients
1 pound lean minced beef
1 medium eggplant/aubergine
2 cloves garlic
salt
4 ounces cheddar cheese, grated
olive oil
sunflower oil
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454 grams lean minced beef
1 medium eggplant/aubergine
2 cloves garlic
salt
113 grams cheddar cheese, grated
olive oil
sunflower oil
No items found.
Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Egg Free
Nut Free
Soy Free
Instructions
- Preheat oven to a medium hot temperature (375–400 °F [190–200°C]).
- Slice the eggplant quite thinly (about ⅛ inch [3-4mm]) and layer in a deep dish, salting each layer as you go. Leave them at least an hour, preferably two, and then drain and rinse off the juice which appears.
- Shake them dry.
- Heat frying pan and fry single layers of eggplant in olive oil until darkened and tender.
- When all the eggplant is cooked put it aside.
- Heat some sunflower oil and cook the mince until just brown, adding the pressed garlic in the last minute or two.
- Layer in the order: meat -> eggplant -> grated cheese in a deep dish (two or three repeats of the layers) and bake in a medium hot oven for about twenty minutes, until the top cheese layer is golden and bubbly.
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Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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