Steam Combi Recipe: Moussaka

Layers of tasty mince, chargrilled eggplant and cheesy béchamel sauce.This recipe can be prepared a day or two in advance and then popped in the oven, making for a quick and tasty weeknight meal.

Serves 6.

METHOD

1. Preheat SMEG BBQ plate in oven, griddle side up, using BBQ plate function, 250C for 15 minutes at least (Alternatively use a griddle plate on the cooktop)
2. Remove stalk of eggplant.
3. Slice eggplants long ways approx. 1 cm thick.
4. Toss slices with olive oil and seasoning.
5. Cook slices on BBQ plate until cooked through. Set aside. Chargrilling gives a superior flavour but pan frying will be fine.
6. Place medium sized frying pan over medium-high heat.
7. Heat olive oil and add chopped onion and cook until translucent.
8. Stir in mince, breaking up with a wooden spoon if necessary.
9. When mince starts to brown, add garlic and tomato paste and continue to saute until garlic softens.
10. Add tomatoes and juice, stock, stock powder, herbs, spices and salt.
11. Turn down heat and simmer until mince is cooked through and most of the liquid has evaporated.
12. While meat is simmering, prepare the cheese sauce.
13. In a medium sized saucepan, melt butter over low to medium heat.
14. Add flour to butter and stir with a wooden spoon until thick paste forms ( roux ).
15. Do not over colour.Reduce heat to low.
16. Slowly add milk and continue stirring constantly to prevent lumps forming and until sauce has thickened and is of a smooth consistency.
17. Use a whisk if lumps are persistent.
18. Remove from heat and add cheeses and seasoning.Stir until  cheese is thoroughly combined.
19. Set aside to cool for 5 to 10 minutes.
20. When cool, add an egg yolk and stir until well combined.Adjust seasoning, if necessary.

ASSEMBLING THE MOUSSAKA -

1. Preheat oven - top and bottom heat or static function - 190 C - 2 x levels or medium steam oven if your oven has added steam function.
2. Butter the bottom and sides of an oven proof dish - approx. 26 /28 cm diameter dish.
3. Lay half of the grilled egg plant slices over the base of the dish.
4. Spread half of the meat mixture over the eggplant slices and repeat with another layer of remaining eggplant slices and then the remaining meat.
5. Spoon the cheese sauce evenly  over the meat layer and scatter with grated cheese.
6. Place in the middle shelf of the oven and cook  for 30 minutes or until golden brown and bubbling.
7. Let moussaka stand for 10 minutes before serving