Moussaka tastes fantastic and this particular one is vegetarian with sweet potato! You can very easily replace the sweet potato with meat if you want. If you have some leftover red wine, it is perfect to use in is dish. PS: If you make this dish as one serving, it will probably fill two. You can easily prepare a leftover moussaka and freeze it for later.
Ingredients
- 2 clove garlic
- 1 x yellow onion
- ½ x red pepper
- 100 g sweet potato
- 390 g diced tomatoes
- 1 handful parsley
- 1 tsp sriracha
- 1 tsp sea salt flakes
- 1 x eggplant
- 1 tbsp butter
- 1 tbsp plain white flour
- 3 dl milk
- 1 pinch black pepper
- 1 pinch salt
- 1 handful grated cheese
Method
- Mince the garlic and onion and fry until soft with olive oil to a pan. Chop the red pepper and add it to the pan. Dice the sweet potato and add it to the pan. Fry on medium heat for about 4-5 minutes.
- Add chopped tomatoes, sriracha and if you have a splash of red wine, this is the perfect time to use it. About 1 dl per serving. Then add chopped parsley.
- Slice the aubergine into round slices about 1 cm thick. Place them on a plate and salt with flaked salt to sweat out some of the liquid. After 5–6 minutes, dry of the slices with a piece of kitchen paper. Shortly fry them with olive oil to a headed pan. Set aside.
- Make the white sauce. Melt the butter to a small saucepan and add the flour. Let it fry for about 1 minute. Add milk and some grated cheese and stir until you get a smooth sauce. Add salt and pepper and stir for about one minute.
- Set out the number of ovenproof dishes that suit the amount of food you have. Moussaka is a heavy dish, so a smart advice is to figure out how much you will eat today in one dish, and make the other ready to freeze for later.
- Layer the red stew, white sauce and fried aubergine and top with cheese. Bake in the oven at 220 degrees for about 20–25 minutes until the cheese is golden.
- Moussaka is usually served with bread and salad, so feel free to add this as sides.
