A fellow Dukanian suggested that I make moussaka one day, even though to most people that is quite a heavy dish what with the lamb mince, the olive-oil sponges (aka aubergines) and the bechamel. But I remembered having made a lighter version already some time ago, and decided to see whether I could lighten the load even more.
For 2 people, I used:
2 medium sized aubergines (the big ones are too bitter)
500 g mince (I used veal)
1 tin of tomatoes
1 onion
3 garlic cloves
Pinch of chilli flakes
1/2 tsp cinnamon
1 tsp ground cumin
1 stock cube
6 tbsp Quark (if in France, use Faisselle 0%)
1 egg
Slice the aubergines VERY thinly, spread on an oven shelf and grill on highest setting until slices begin to brown. There is a very thin line between still raw (and YUCK) and already burnt, so don't go anywhere while this is going on. Turn them over halfway through, and then keep to one side once they are done.
With that step out of the way, finely blend all the other ingredients (except tomatoes, Quark and egg).
Fry the blended and seasoned mince in a lightly oiled pan until light brown (and any remaining moisture has come out), then add the tinned tomatoes. Bring to the boil then reduce the heat to a simmer and let it bubble away until it has all come together and is not too wet.
You can do these 2 steps ahead of time, then just assemble the dish 45 min before eating.
Preheat the oven to 200C and layer mince - aubergines - mince - aubergines. Whisk the Quark / Faisselle and the egg and spread out on top of the aubergines. Put in the oven until it looks like this:
Yes, that is a heart-shaped dish and according to my dear husband, the litmus test of a moussaka is whether a portion can stand on a plate on its own or flops out (a recognised gastronomical term). This one stood proudly until we devoured it!
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