Since I discovered De.li.cious I’ve been an avid hoarder of recipes from food-blogs (well ok, when I’m being good I also tag and save news articles that are relevant to my PhD research!) If you haven’t already discovered De.li.cious, please do check it out, it’s the best way to save those recipes that you keep finding & copying for future use.
This recipe is one I’d saved ages ago, and I decided to finally try it, as part of my ‘cooking from blogs’ goal (number 154). It was a great success, I’m happy to say. This was originally created by Pille at ‘Nami Nami’, a wonderful Estonian blog which I’ve been following for years. As Pille, rightly, says, ‘every Greek cook has their special moussaka recipe’. So I was pleasantly surprised (and my partner too) to discover a different way to serve moussaka to the one we’re used to… as Pille’s title suggests, this recipe, in a way, ‘deconstructs’ moussaka. It doesn’t use bechamel, making it much lighter and easier to make as a quick, everyday supper. Here’s my own version of Pille’s deconstruction. In a way, this is a… deconstruction of a deconstruction!
- 2 tbsps olive oil (I used extra-virgin)
- 1 large onion, finely chopped / minced
- 2 minced garlic cloves (I skipped these, due to my partner’s dislike of garlic)
- 500 gr. ground-lamb
- 400 gr. chopped tomatoes (I skipped these & just used diluted tomato puree instead)
- 3-4 tbsps tomato puree, diluted with water (Pille suggests only 2 tbsps puree, since she uses the chopped tomatoes too)
- 2 tsp cinnamon (I skipped this, feel free to use it if you like)
- 1/3 cup dry white wine (my addition)
- 200-300 gr. roasted-in-olive-oil aubergine pieces, roughly chopped
- 1 tsp dried oregano (my addition)
- 1 tsp dried thyme (my addition, too)
- salt & pepper
- 200 gr. Greek feta cheese, crumbled in small pieces
- some fresh mint
- Roast the aubergines, sliced & chopped in pieces, in some olive oil, at a very hot oven
- Heat the olive oil on a big saucepan
- Add onion and garlic (if using) and fry gently, until soft
- Add the ground-lamb and fry until the meat is browned. Add a bit of water if you think it’s needed
- When the lamb is fried, add the white wine
- Add the chopped tomatoes (if using) and tomato pure (in my case, I diluted the puree in quite a bit of water), season with cinnamon (if using), with oregano & thyme, and generously with salt and pepper
- Simmer on a low heat for about 20 minutes, adding the prepared aubergines, cut in smallish pieces, half way through
- To serve, sprinkle with feta and mint
This is really delicious, aromatic, and warming. However, it’s not too heavy, making it perfect as an easy dish for this time of year. I served it with some mashed potatoes as a side dish, keeping with the Greek tradition of including potatoes in a moussaka dish.
If you’re interested in other recipes of moussaka, here are a few that I found online:
- Delia Smith’s moussaka with roasted aubergines & ricotta
- CookThink’s mushroom & aubergine moussaka
- Classic Greek moussaka with aubergines
Thanks to Pille for a fantastic recipe!