Name of Recipe: Moussaka
Number of People: 5
Ingredients:

800g of mined lamb
 ▪ 800g aubergine
 ▪ 1 onion
 ▪ 1 can of tomatoes 425g
 ▪ 40g flour
 ▪ 40g butter
 ▪ 500g Milk
 ▪ 1 pinch of nutmeg
 ▪ Salt and pepper
 ▪ 30 g olive oil
 ▪ Pinch of Mixed Herbs



Preparation:

Place the chopped onion in the bowl and chop for a few seconds.
Add the olive oil and cook for 5 mins 100º speed 1
Add the minced lamb and cook for 10 mins, temp 100º speed 1
Add the tomatoes, mixed herbs and salt & pepper.
Place the cut aubergines (in discs) in the varoma-. Cook both mix and aubergines for 20 mins temp 100º counter clockwise speed 1. The place aside.

White Sauce

Add the flour, butter, milk, nutmeg, salt and pepper into the bowl. Cook for 6 mins 90º speed 4.
Then in an oven proof dish, add a layer of meat, then a layer of aubergine, then a layer of white sauce. Sprinkle lots of grated cheese on the top.

Place in oven, 180ºC for 40 mins.

members' comments

varoomkook -  found it had to much liquid so next time I shall add cornflour to the meat to thicken. The taste was absolutely out of this world the whole family loved it and went back for seconds.

CP - The family liked this one but I may be overpicky. I didn't have 800g of aubergine but even so, the varoma was chockers and I had to take a couple of slices out. The varoma dish didn't even get a steam up so it was uncooked and the the mince was very broken up like desiccated coconut by the time it had finished in the TM. I put the aubergine down the bottom, then the meat, then the sauce. Perhaps it was something I did like overcrowd the varoma but I still prefer the FSA recipe which is also Vegetarian for a nice change from meat eating. Made a huge lasagne dish and fed 5 people with 2 small serves left over for lunch today.

LizzieO - a great success. I used one and half quantities of the white sauce and cooked it as per gf recipe using cornflour for the sauce. While I was cooking the meat and veg I heated the milk up in a pot (oh yes there ARE other ways to heat things up) with half an onion, cloves, cinnamon and a bay leaf, turned it off, then after everything was ready to go strained it into the TMX, made the sauce with the superbly flavoured milk, very nice tooooooo. I loved the way the steamed potato slice stayed nicely intact so were easy to spread over the meat and aubergine.

Merlin - it was amazing. I only had 600g lamb mince and this worked out really well ie not too liquidy. The white sauce I made with gluten free plain flour and since I have had my diagnosis of coeliac disease I have never had white sauce this good in my life (even before my diagnosis!!). The only problem with the recipe was the eggplants could have done with a longer steaming time in the Varoma particularly as I thought I had sliced them thinly enough to steam properly.Thoroughly recommend making this one again - even for dinner parties! Oh and one of my 4 y.o. twins who is veggie phobic absolutely devoured the moussaka not even realising there was eggplant in it. Maybe it was the white sauce and grated cheese on top that disguised it though!

Thermie Crew - This recipe is absolutely delicious! I too found that not all of the eggplant fitted into the varoma. I was initially concerned too that it hadn't been cooked enough BUT once it had been baked in the oven it was cooked to perfection. I made the moussaka with some freshly minced lamb in thermie and combined with this great recipe, it was easily the nicest moussaka I've ever eaten!

Nay-nay - We have substituted this meal for lasagna in the weekly regime - I feel healthier for it but I do always have layers of potatoes as well as the egg plant and I always add an egg into the white sauce at the end of cooking - So yummy!

O2K - a big hit.  Didn't see your tips Nay-Nay till after but I like the idea of using an egg into the white sauce - will do it next time.