A CULINARY HOLIDAY
Lamb Moussaka good to eat and good for the budget
LIFE IS BETTER when you eat better. It should go without saying, but it is a commonly overlooked truth; many health problems can be traced back to poor diet. And a nutritious diet needn’t be expensive; with a little forward planning, smart shopping and the right recipes, everyone can have a healthier lifestyle and bank account.
Chef and restaurateur Michael Van de Elzen and restaurateur Ganesh Raj host the hit TV series of the same name Eat Well for Less New Zealand, which the book is based on.
It is packed full of the recipes featured on the show, designed to guide readers in making better food choices without breaking the budget. Advice in the book also covers good and bad nutrition, interrogates takeaway foods and offers some alternative protein choices, as well as pointing out the benefits of seasonal eating and how to avoid excessive food waste.
GANESH’S LAMB MOUSSAKA & SIDE SALAD
From start to end, my version of this previously arduous dish takes about 60 minutes to complete, at the end of which you receive a free culinary holiday in the Mediterranean, where you will taste the magic combination that is lamb, smoked paprika, garlic and eggplant. Plus, if you swap out the lamb mince for lentils you can make this dish vegan!
Ingredients
4 eggplants, trimmed and sliced lengthways into 1cm-thick slices
1⁄2 cup olive oil salt
4 medium-sized white potatoes, washed 1 onion, sliced
3 cloves garlic, crushed
500g lamb mince
2 Tbsp dried mixed herbs
2 Tbsp smoked paprika
1 x 400g can tomatoes
1⁄2 cup panko breadcrumbs
Dairy-free white sauce:
3 Tbsp olive oil
2Tbsp standard flour
2 cups soy milk salt and pepper
Salad
100g rocket leaves
2 tsp balsamic vinegar
1⁄4 red onion
1 tsp olive oil
Method
Preheat oven to 200C.
Brush eggplant slices with oil on both sides and place in an oven try. Season with salt and bake for 20 minutes, until softened. Remove from oven and set aside.
Meanwhile, place whole potatoes into a pot of cold water. Bring to the boil and cook potatoes till just tender, roughly 20 minutes. Drain and set aside to cool. Once cool enough to handle, slice potatoes lengthwise into 1cm-thick slices and set aside.
Heat a large frying pan over a medium heat, add onion and garlic with a splash of oil and cook, stirring frequently, till golden brown. Add lamb mince and cook, stirring well, for 5 minutes, then add mixed herbs, paprika and tomatoes. Stir to combine well and add salt to taste. Bring up to a boil, then turn down and simmer for 10 minutes.
For the white sauce, heat oil in a pot over medium heat, add flour and whisk well. Add soy milk and whisk well. Cook over a low heat until sauce has thickened.
Season to taste.
Now assemble the moussaka in a large oven dish. Place a layer of potato slices over the base of the dish. Add a layer of eggplant, then a layer of meat mix. Repeat two or three times depending on the size of your dish.
Cover the top with the white sauce and sprinkle with panko breadcrumbs. Pop it in the oven for about 20 minutes. Once the top is golden you are done. Let it rest for 10 minutes before cutting.
Combine salad ingredients an serve alongside the moussaka.