Mushroom Moussaka
An easy way to make a tasty moussaka. The recipe is designed to ‘cook once, eat twice’. Make in two ovenproof dishes and freeze one.
- Serves: 5 - 6
-
Products in this recipe:
Seasoned Sea Salt Seasoning, Beef Bolognaise Pasta Sauce, White Sauce Powder
You Will Need:
Method:
Adjust the oven rack to the middle position and pre-heat the oven to 200 °C.
Cut the brinjals into ± 2 cm cubes. Season lightly with Seasoned Sea Salt and drizzle with oil.
Spread out on a baking paper lined baking sheet.
Spread out the sliced potatoes seasoned with Garlic Pepper Seasoning, on another baking paper lined baking sheet.
Bake both for ± 30 minutes until nicely browned.
While the vegetables are baking prepare the Meaty Mushroom Layer.
Brown the onions seasoned with Seasoned Sea Salt Seasoning in the oil.
Add the mushrooms and stir-fry until wilted.
Add the Bolognaise Sauce and chopped parsley. Stir to blend.
To make the Topping
Mix the White Sauce Powder with cold water.
Bring the milk and butter nearly to the boil, add the White Sauce slurry. Cook while stirring over medium heat until the sauce has thickened.
Remove from the heat, add the crumbled feta.
Allow the sauce to cool to touch temperature. Beat the eggs and add to the sauce.
To Assemble
Line the bases of two ovenproof dishes with the sliced potatoes.
Spread the brinjals out over the potatoes, level.
Pour the meaty mushroom sauce over and finally top the moussaka with the feta cheese sauce.
The dish can be made in advance up to here and refrigerate or use one and freeze one.
To Bake
Bake until top is puffy and golden brown ± 40 - 45 minutes.
Serve with a Greek Salad.
Mushroom Moussaka
An easy way to make a tasty moussaka. The recipe is designed to ‘cook once, eat twice’. Make in two ovenproof dishes and freeze one.
- Serves: 5 - 6
-
Products in this recipe:
Seasoned Sea Salt Seasoning, Beef Bolognaise Pasta Sauce, White Sauce Powder
You Will Need:
Method:
Adjust the oven rack to the middle position and pre-heat the oven to 200 °C.
Cut the brinjals into ± 2 cm cubes. Season lightly with Seasoned Sea Salt and drizzle with oil.
Spread out on a baking paper lined baking sheet.
Spread out the sliced potatoes seasoned with Garlic Pepper Seasoning, on another baking paper lined baking sheet.
Bake both for ± 30 minutes until nicely browned.
While the vegetables are baking prepare the Meaty Mushroom Layer.
Brown the onions seasoned with Seasoned Sea Salt Seasoning in the oil.
Add the mushrooms and stir-fry until wilted.
Add the Bolognaise Sauce and chopped parsley. Stir to blend.
To make the Topping
Mix the White Sauce Powder with cold water.
Bring the milk and butter nearly to the boil, add the White Sauce slurry. Cook while stirring over medium heat until the sauce has thickened.
Remove from the heat, add the crumbled feta.
Allow the sauce to cool to touch temperature. Beat the eggs and add to the sauce.
To Assemble
Line the bases of two ovenproof dishes with the sliced potatoes.
Spread the brinjals out over the potatoes, level.
Pour the meaty mushroom sauce over and finally top the moussaka with the feta cheese sauce.
The dish can be made in advance up to here and refrigerate or use one and freeze one.
To Bake
Bake until top is puffy and golden brown ± 40 - 45 minutes.
Serve with a Greek Salad.