A few months ago a friend on Facebook asked if anyone wanted to buy a half lamb straight from her paddock and I couldn’t get my hand up fast enough! There were of course lots of chops, a roast, a rack, a couple of shanks and lucky me almost 3kg of lamb mince which I promptly divded up into bags and froze in perfect moussaka sized portions for when eggplant season arrived.
The only thing I love more than buying fresh, local, organic or home grown produce is having it gifted to me, that’s how I ended up with a freezer full of eggplant. My Mum bought her place here down here last winter and in her back yard was this straggly looking vine in a tiny planter, that vine is an eggplant growing machine and she can’t give them away quick enough, so I was tasked with storing them in one of my three freezers for future use. I use dry erase chalk pens to write on the doors of my two freezers in the garage to keep track of my stock as I often buy in bulk and have a terrible memory. I must’ve forgotten the mince when I bagged up the lamb because it wasn’t written on the door but luckily I discovered it when I was loading up my portioned eggplants and that was when I remembered, MOUSSAKA!!!!
It took me three goes to get this one right, the first time I just googled thermomix moussaka recipe and used the recipe that had the highest google ranking. I couldn’t see how so many alternate layers of lamb mince and béchamel sauce would produce the beautiful lamb slice my cousin’s greek, chef, father in law is famous for but I gave it go . . . I should’ve trusted my instincts! Whilst it tasted delicious, I needed a spoon and bowl instead of a plate and cutlery, it was a giant sloppy mess, not the delicious moussaka I was craving.
My next moussaka recipe I attempt didn’t fare much better, not only was the béchamel way too sloppy but I knew something was missing so I went off track and searched for moussaka recipes, leaving out the word thermomix and there is was, the potato layer, it has somehow been completely omitted from every thermomix moussaka recipe on the internet.
So here it is finally, my thermomix moussaka recipe, it takes approximately 1hr 15mins all up, I’ve done my best to write the recipe in chronological order to give you the least amount of washing up and when to prep certain ingredients, turn on the oven and so forth.
My thick and fluffy bechamel is perfect for inclusion as a layer in dishes such as lasagna or moussaka, I use the EDC version which is runnier as a sauce or in wet dishes like tuna mornay.
35g butter (store bought is denser and works better than homemade)
50g flour (I use bakers because it’s in the cupboard, plain is fine)
390g full cream milk
1/2 teaspoon of nutmeg
60g grated cheese (I use colby because that’s what my family eats on sandwiches and it’s always on hand)
2-3 medium potatoes
1 large eggplant
40g Olive Oil
Salt for sprinkling on eggplant
Lamb Mince Ingredients
2 cloves of garlic
1 small brown onion
A handful of flat leaf parsley
2 sprigs of fresh mint
1 small red capsicum
450g lamb mince
1 Tablespoon Thermomix Stock
400g passata (or 350 + savoury tomato chutney leftover from this recipe)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon of mixed spice
Pepper to taste
A sprinkling of grated parmesan for the top
TIP – If you are grating parmesan and or mincing the lamb do these steps first
1) Make bechamel first by adding 35g butter (cut into chunks) and 50g flour to bowl and cook at 90c, 3mins 30 secs, speed 4
2) Add 390g milk, 1/2 teaspoon of nutmeg and cook for a further 5mins, 90c, speed 4
3) Whilst the bechamel is cooking slice the potatoes in thick slices, between .5 and 1 cm thick, I find 1 cm to be a bit too thick, so just under. Cute enough slices to make 1 layer on the bottom of your baking dish plus a couple of extras, places slices in thermomix internal steamer basket and set aside
4) Add cheese and continue cooking for 2min, 90c, speed 4, then set aside. Give the bowl a quick rinse, no need to wash
5) Fill the bowl with 2L of tap hot water and boil on varoma temp, speed 2 for approx 7mins or until it comes up to temperature
6) While the water is boiling slice up the eggplant into 1cm thick slices, again enough to cover a layer in your baking dish plus a few extra, arrange on baking tray, brush with half the olive oil, sprinkle with salt and set aside
7) Once the water has come up to temp, insert the steamer basket with potato slices, cook for a further 10 mins, varoma temp, speed 4
TIP – the water should just cover the potatoes, if you need to remove some water, remove the basket and carefully pour off excess, too much water will make the jug overflow whilst cooking
8) Potato slices should be soft, remove steamer basket and set aside (leave potatoes in basket)
Turn oven on and preheat to 180c, add eggplant slices when it comes to temperature and bake for 12 mins or until soft
9) Place 2 cloves garlic, onion (halved) 2 carrots roughly chopped, capsicum roughly chopped and herbs, chop on speed 7 for 5 seconds
10) Scrape down sides, add 20ml olive oil and cook for 3mins, 100c, speed 1
11) Add 450g lamb mince, 400g passata (and chutney if using) 1T stock, pepper, cinnamon, nutmeg & mixed spice, cook for 20mins, varoma temp, REVERSE speed 1 until it gets moving then lower speed to speed soft, MC OFF
12) Whilst the mince and eggplant is cooking layer the potato slices into a greased baking dish, I use spray cooking oil and my lasagna dish
13) Finally add the eggplant layer when they have been cooked, top with lamb mince, then the béchamel sauce and sprinkle with grated parmesan, place in the oven for 30 mins
I hope you enjoy the recipe as much as my family did. . . .