For today, here is one of my latest moussaka – roasted pepper and amaranth moussaka.
If you still haven’t noticed moussaka is one of my favourite dishes. It is easy to make and there are plenty of combinations. It could be a vegetarian dish, too. You can add rice (or any grains) and the meat you like. In the end, you can just beat a few eggs with any cheese leftovers, sourcream or oat cream, pour it over, put into the oven and there you go.
My favourite thing about it is that it always looks golden brown and it smells so good. If you already have peeled roasted pepper, then half job is done.
Now the only thing you need is to saute some onions, add salt and the spices you like. When the onion is nicely glazed add garlic and mincemeat. In a separate pan fry the amaranth for about 10min, drain well and add to the mixture. You might need to season the mixture again.
In a bowl beat 4 eggs, salt and the cream you have chosen. You can use just milk as well.
Now it’s time for layering. Slightly oil the baking tray. Lay pepper, then mince mixture. I had some white sheep cheese so I’ve just sprinkled some over it. Then pour 1/3 of the egg mixture. Repeat the layers. Finish with pepper.
To finish it off – a simple crumble for the top. My kids say this is the best part. Melt some butter and stir in breadcrumbs ( I use a gluten-free option). Sprinkle generously over the mousaka.
Bake covered in the preheated oven at 200°C for a half an hour, then remove the cover and let the crumble become a lovely golden brown colour.
You can make it a few hours before, just switch the oven off and leave the mousaka inside. It will stay nicely warm. Serve with salad or greek yogurt.
I invite you to make your combination of this lovely dish.
You can message me with how it turned out.
Can’t wait to share tips with you.🥰