My “Jessie’s Moussaka!”

Serves 4

Ingredients

• 500g beef mince
• 2 aubergines, sliced approx. 1cm thick
• 1 cup diced parsley
• 1 jar béchamel sauce
• 1 zucchini, diced into small cubes
• 1 handful of mushrooms, diced
• 1 tin diced tomatoes
• 1 sachet tomato paste
• 1 tbsp oregano
• 2 tbsp garlic
• 1 tbsp paprika
• 1 tbsp cumin
• 1 tbsp tumeric
• 2 tbsp kecap manis (ABC sauce)
• 1 small onion, diced
• 2 cups finely grated cheese
• Tabasco
• chilli flakes
• olive oil
• salt & pepper to taste

Method

Preheat oven to 200 degrees Celsius. Fry aubergines on high heat in the largest available pan you have, adding oil as required until they are soft and brown. Place to the side on absorbent paper towel to remove excess oil.

Fry onions, garlic, mince and zucchini until browned. Then add the tomatoes, parsley, mushrooms, tomato paste, kecap manis and spices. Add salt, pepper, Tabasco and chilli flakes to taste.

Place half the mince mixture into a large baking tray, and then layer half of the aubergines, followed by half of the béchamel sauce. Repeat once more.

Cover the top with grated cheese and cook until cheese is browned.

Enjoy!