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.
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
1. Top and tail the aubergines and steam them in a pressure cooker, making sure they remain firm.
2. Meanwhile, whizz the bacon, onion, garlic, carrots and parsley and cook in a non-stick frying pan without any fat.
3. 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.
4. 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.
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.