The key to going paleo is to make food that the whole family will enjoy and that will last a day or two. This moussaka fits the bill perfectly – it is bursting with flavour and will easily keep in the fridge for a few days. Serve with a Greek salad (minus the cheese) and some sauerkraut.
Recipe contains: Egg
- 1 large eggplant (about 450 g), sliced 1-cm thick
- sea salt
- 4 tablespoons coconut oil, melted
- ½ bunch of silverbeet or kale (about 200 g), central stalks removed and leaves chopped
- 2 onions, chopped
- 4 garlic cloves, crushed
- 600 g lamb or beef mince
- 1 teaspoon ground cinnamon
- freshly ground black pepper
- 160 g tomato paste
- 310 ml (11⁄4 cups) Beef or Chicken Bone Broth or water
- 50–100 g offal (such as marrow, heart, liver)
- 3 tablespoons chopped flat-leaf parsley leaves
- Cauliflower white sauce
- ½ head cauliflower (about 550 g), cut into florets
- 500 ml (2 cups) coconut milk
- 3 tablespoons arrowroot (see note)
- 1 egg
Preheat the oven to 180°C.
Generously salt both sides of the eggplant slices and leave for 1 hour (this draws out excess moisture and stops the eggplant becoming bitter and watery). Rinse under cold water and pat dry with paper towel. Brush the eggplant with about 1 tablespoon of the melted coconut oil and cook in batches in a frying pan over high heat until lightly browned. Remove from the pan and set aside. Wipe the pan clean, then add another tablespoon of the coconut oil and sauté the silverbeet or kale over medium heat for 2 minutes or until wilted. Remove from the pan and set aside.
Melt the remaining coconut oil in the frying pan over medium heat. Add the onion and garlic and cook for 5 minutes, or until softened. Stir in the lamb or beef mince and cinnamon, breaking up any lumps with a spatula. Season with salt and pepper and cook until the meat is browned. Add the tomato paste and bone broth or water, mix to combine and simmer for 15 minutes. Stir through the offal and remove from the heat.
Meanwhile, to make the cauliflower white sauce, steam the cauliflower for 15 minutes until very soft. Pour half of the coconut milk into a saucepan and bring to the boil. Mix the arrowroot with the remaining coconut milk until combined. When the milk has boiled, turn the heat down to low and whisk in the coconut and arrowroot mixture. Cook, whisking constantly, for 1 minute until the sauce has thickened. Remove from the heat and whisk in the egg, then stir in the cauliflower. Transfer the cauliflower mixture to a food processor and process until smooth and creamy. Season with salt and pepper and allow to cool slightly.
To assemble, lay half the eggplant slices in a single layer in a large baking dish. Spread the silverbeet or kale on top, then pour on the mince mixture. Add the remaining eggplant slices then sprinkle over the parsley. Finally, pour over the cauliflower white sauce.
Bake for 40 minutes, or until lightly golden. Allow to stand for 15 minutes before cutting and serving with a simple green salad.
Arrowroot is a gluten-free starch made from the roots of the tapioca and cassava plants. You’ll find it at supermarkets and health food stores.