2 to 3 large eggplants, oil, salt and pepper to taste
Meat Sauce
1 large onion, diced
2-6 cloves garlic, crushed
500g beef mince
400g can diced tomatoes
3 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon cinnamon
1/2 teaspoon allspice
Salt and pepper to taste
Olive oil
Bechamel Sauce
3 tablespoons butter
2 tablespoons flour (or gluten-free equivalent)
2 cups of milk
1 egg
1/2 cup grated parmesan
1/2 cup pizza cheese
Salt and pepper to taste
Slice the eggplant into rounds, about 1cm (1/4in) thick. If you are using small eggplant you can omit this step. Sprinkle lightly with salt and leave for an hour for them to sweat. Pat down with a clean dish towel to remove the moisture. This will remove any bitterness. Lightly brush or spray the eggplant slices with oil, and then grill or pan-fry until browned on each side. Set aside.
Meat Sauce Add olive oil to the bottom of a large heavy-based pot over medium heat. Saute onions and garlic and when they begin to soften add the beef and cook until the meat has browned. Add the tomatoes, tomato paste, and spices. If possible, leave the sauce to simmer, uncovered, for twenty to thirty minutes.
Bechamel Sauce Melt the butter in a saucepan over medium heat. Tip in the flour and whisk well until combined. Slowly add milk, a little at a time, stirring all the while to avoid lumps. Keep stirring over medium heat until the mixture bubbles and thickens. Break the egg into a cup, beat lightly and then add a ladleful of hot sauce, stirring continuously. Tip this mixture back into the saucepan and stir well. Add the parmesan cheese, salt, and pepper. Stir and taste. Remove from heat.
Add a layer of eggplant to line your baking dish. Add some meat sauce over the eggplant, then top with another layer of eggplant. Continue until all of your eggplant and sauce are used up. Pour bechamel sauce over the top of the casserole, then sprinkle pizza cheese over the top.
Cook at 350F for about 45 minutes, or until golden brown. Let the Moussaka sit for 10 minutes before serving.
2 medium oranges - any type - around 600g
1¼ teaspoons baking powder gluten free
6 large eggs at room temperature
1¼ cups white sugar
2¾ cups almond meal
Place oranges in a pot and cover with cold water. Boil 40 minutes with lid on keeping an eye on water level.
Rinse oranges then cool slightly so you can handle them. Slice into 1cm and then dice, removing any seeds. Cool completely. Oranges can be boiled and chopped the day before and refrigerated. Bring to room temp then use per recipe.
Preheat oven to 160°C (140°C fan). Lightly grease a 23cm 9inch springform cake pan and line base with non-stick baking paper.
Place chopped oranges in a food processor. Blitz in 10 second bursts, scraping down the sides in between, until pureed with only a few visible bits of rind remaining.
Add almond meal, eggs, baking powder and sugar. Blitz for 5 - 10 seconds on high until combined.
Pour into prepared cake pans. Bake 60 minutes until the surface is golden and a toothpick inserted into the centre comes out clean. May take longer.
Cool fully in cake pan.
Decorate with a dusting of icing sugar and serve with Greek Yoghurt
Keeps 5 days in an airtight container in the pantry or if hot store in the fridge. Can be frozen up to 3 months.