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Re-Imagined Moussaka

Servings 6 portions

Ingredients

  • 500 g pre-prepared bolognaise style mince AKA leftover mince
  • 1 cup cooked lentils
  • 2 medium-sized aubergine sliced into rounds
  • ½ onion optional but tasty
  • Olive oil to coat vegetables in air fryer
  •  250g baby marrow cut in half lengthwise
  • 500ml pre-prepared béchamel sauce
  • 200g grated cheese of choice
  • 4 jâlapëno pepper chopped 2 caps
  • Salt & pepper, nutmeg, dried origanum

Instructions

  • Pre heat oven to 180ºC
    Spray and season the sliced aubergines with olive oil, salt and pepper. Pre heat air fryer to 200°c and bake in 2 batches for 12 minutes per batch. Shake and turn halfway. I had half a onion leftover from our lunch so I added that to the air fryer too at the same time. Waste not want not!
  • Spray the sliced baby marrow with olive oil and season with salt and pepper and bake in preheated air fryer at 200° C for 12 min. Shake and turn halfway 
  • In a baking dish 20cm x 30cm line the base with half the aubergines. Here I add the cooked onion petals in between the aubergines Spread half the mince and lentil mix on top then pour over half the béchamel sauce. Top with half the cheese add a sprinkle of origanum and freshly grated nutmeg
  • Next layer repeat but now add the baby marrow on top of the aubergine.
  • Bake at 180 for 1 hour
    Rest for 10 min
    Serve with chopped jâlapëno peppers 1 tsp apple cider vinegar salt and pepper and a few glugs of olive oil
    Chopped tomatoes, feta, olives salad also great
Course: Dinner, Main Course
Cuisine: Greek inspired