This is a delicious recipe that looks and tastes just like the real thing but contains NO DAIRY! Even though it contains some coconut cream, you can’t taste it, and hence does not spoil that authentic moussaka flavour. High-fat, satiating & guaranteed zero inflammation, or your money back!
– 1-2 aubergines
– 400 g high fat minced meat (beef or lamb)
– 1 onion
– 2 tablespoons of tomato pyree
– 1 dl of coconut cream
– 3-4 garlic gloves
– salt, pepper and oregano
– 1 dl of home made mayo
– 2 eggs
– 0,5 dl of coconut cream
Pre-heat the oven to 225 c. First make the sauce: soften the chopped onions in a frying pan in any kind of saturated fat. I use leftover bacon fat + light olive oil. Then add the meat and fry until well done. Add the pyree and continue cooking for a while to fully remove any pyree “bitterness”. Then add all the seasoning and cream, a bit of water as well if you need it. Leave the sauce to cook and thicken. Personally I like to add quite a bit of oregano and add the chopped or crushed garlic as part of the seasoning.
Slice the aubergines and fry them in a separate pan, on both sides until browned-off. Place in an oven dish and pour the meat sauce over the top.
In a bowl, mix the eggs, mayo and cream. If you want, add a pinch of salt. Pour mixture over everything else.
Place in the oven and cook until it’s nicely browned, approx 12-13 mins.