Greek Moussaka Recipe which includes cooking the aubergines and potatoes in an air fryer

 

Love Moussaka? Then the steps in this recipe make it a lot quicker to put together. This dish is the best version I have made and I've made many. Using an air fryer means that there is no frying pan involved, which means no grease.

But this dish is all about multi tasking, you cook the mince, make the roux and air fry aubergine and potatoes all at the same time. Oh and have your oven set for 180. There is still quite a lot to do but it's easy.

Shopping list:
Two aubergines
Parmesan
Beef or Lamb mince.
Passata

Put your air fryer on to 190 roast setting for twenty minutes.

Aubergines - use a potato peeler and take three slices of skin off all the way down, slice length ways about 4mm thick, poor only a little rapeseed oil into a large bowl, mix with the aubergines and put them in airfryer for the remaining time, turn a couple of times and make sure they are separate. Peel the potatoes and do the same but also salt them a bit. Both the aubergines and the potatoes may take about 25 mins in total.

Fry a finely chopped onion till clear then add your mince and break it up, stir a bit and then add a clove or two of crushed garlic, add two cloves and a stick of cinnamon after a couple more minutes add two tablespoons of tomato puree, always fry it for a minute and then add some passata, set to simmer.

Make your roux, my usual way is big lump of butter, melt, add flour, mix and cook until your kitchen smells like a pie shop. Add cold milk and whisk until there is no lumps, add a pinch of nutmeg, stir until it thickens, add half a cup of grated Parmesan, then set aside and allow to cool a bit, then add an egg yolk and mix. Season.

Now put the Moussaka together, a layer of aubergines, a layer of potatoes a layer of mince, repeat. Then cover with the roux. Cover with tin foil and put in oven for twenty five mins at 180, then uncover. At 45 mins remove and allow to cool for twenty minutes or so then serve.