This dish is super tasty, creamy, and absolutely delicious. The traditional Moussaka recipes are made with meat and have béchamel sauce, but here we are going to use alternative flavorful options by using Tabrizi meal base sauce and mashed potatoes... This makes this dish gluten-free as well!
• 1kg peeled potatoes
• 3 large eggplants
• Olive oil to brush
• Sea salt & pepper to sprinkle
• fresh herbs for garnish
1- Preheat oven to 180C.
Remove the stalks from the eggplants and cut them into slices, 1 cm thick.
Drizzle some olive oil and bake them for 20 minutes.
2- While the eggplants are in the oven, prepare mashed potatoes.
I simply steamed them and then seasoned with salt, pepper and added 2 tbsp garlic infused olive oil.
(You can slice the potatoes instead and bake them with your eggplants in the oven).
3- Assemble the moussaka. Using a medium-size baking dish, start with layering the eggplants. Next a layer of mashed potato and even out. Then add a layer of Tabrizi meal base sauce and smooth out with a spatula. Add the second layer of eggplants topped with mashed potato and your moussaka is all ready to be baked!
*You can have more layers as you wish but make sure you finish it off with the mashed potatoes on the top layer.
4- Bake in the oven for about 30 minutes or until golden brown. Garnish with fresh herbs.