Holey Moley, did i just say that!? Yep, a Paleo Moussaka is possible and an incredible dish that had my family raving for days!
It takes about 20 minutes to prepare and just over an hour to cook, perfect time to go off and do some yoga while waiting for your scrumptious dinner.
Ingredients: (serves 8)
- 1kg premium beef mince (preferably organic)
- 1 1/2 onions, diced
- 6 Garlic cloves, diced
- 1 eggplant, sliced
- 1 sweet potato, peeled & sliced
- 2 red capsicums, sliced
- 8 medium mushrooms, peeled & sliced
- 3 Parsnips, peeled & chopped
- 1/2 Cauliflower, chopped
- 1 leek, sliced
- Cherry tomatoes, sliced
- 3 cans whole, peeled tomatoes
- Herbs, salt and pepper to taste
Steps:
- Preheat oven to 180C.
- 2) Prepare vegetables ready for cooking. The idea is to have many layers so try to slice nice and thin.
- In a large pan, cook chopped onion and garlic until soft. Add mince and brown off with spices. Add canned tomatoes and simmer.
- In a large oiled baking tray, begin layering ingredients. I started with sweet potato and eggplant, followed by a thin layer of mince, sauce and mushrooms. Begin again with eggplant, eggplant, capsicum, mince, etc until the tray is 3/4 full.
- Put cauliflower and parsnips through food processor (i used my Vitamix) to create a crumble. Spread the crumble over the dish as the top layer. Garnish with halved cherry tomatoes, leek, herbs and olive oil.
- Cover the tray with aluminium foil and bake for approximately 45 minutes.
- Remove foiled and bake for a further 20 minutes at 220C or until surface is golden brown.
- Serve with fresh greens and enjoy!
KB xx
Paleo Moussaka
Kelissa Brockett 