This is a quick and healthy moussaka that can be made even if you have just come back from a walk in the country, as was the case this week. Eating blackberries on the way helped, of course!
It is not the recipe for a traditional moussaka and I replaced the lamb with bacon and did not use any cooking fat.
Serves 4:
- 2 large aubergines
- 1 big onion, peeled and sliced
- 3 garlic cloves, peeled and sliced
- 2 small carrots, peeled
- 6 slices of back rashers smoked bacon
- 2 tablespoons grated parmesan
- 5 slices emmental cheese
- A handful flat leaf parsley
- Top and tail the aubergines and steam them in a pressure cooker, making sure they remain firm.
- Meanwhile, whizz the bacon, onion, garlic, carrots and parsley and cook in a non-stick frying pan without any fat.
- Slice the aubergines and place them in an oven-proof dish. Cover with a layer of the bacon mixture and sprinkle the parmesan on top.
- Add another layer of aubergine slices and put the emmental slices on top. Put the dish in the oven at 180C for 20 minutes and serve with a green salad and a cool Pinot Grigio.
Bon Appétit!
Tip: I tend to make a larger quantity of the bacon mixture which freezes well and use it for pasta sauces or as filling for provençal vegetables.