Moussaka mit grüne Auberginen

Ingredients

Aubergine compote

Sweet potato cream

  • Sweet potatoes
  • Coarse sea salt
  • Bulb of garlic
  • Thyme
  • Dairy butter
  • Chicken stock

Lamb stew

  • Lamb shoulder
  • Red wine
  • Port
  • Chicken stock
  • Clove
  • Bay leaf
  • Garlic
  • Apple syrup
  • Mustard
  • Tarragon

Raw mushrooms

  • Mushrooms
  • Olive oil
  • Salt and pepper

Bechamel

  • 40 g butter
  • 40 g flour
  • Milk
  • Salt and pepper
  • Nutmeg

Amaranth

  • Amaranth
  • Oil
  • Salt
  • Curry
  • 5 spices
  • Powdered sugar
  • Gold powder

Parmesan cheese

Moussaka with green aubergines!

Everyone knows the traditional Greek dish: moussaka. And everyone has their own version, but this one you probably don’t know yet! Specially developed by Peter Bogema of Damianz in Roermond, with delicious green aubergine!

We challenge you to try out the recipe and adjust it to your liking! We’d love to hear how you made it even better!

Good luck!

Preparation

Aubergine compote
Preheat the oven to 180ºC.
Cut the green aubergine in half and use a fork to prick holes in the skin.
Drizzle the aubergine with the garlic oil.
Divide thyme, Rosemary, coarse sea salt and chopped garlic over the aubergine.
Roast the aubergine in the oven with the spice mixture, for about 35 minutes, at 180° degrees.
Mix the aubergine (with the peel) smooth in the blender.
Season to taste with salt and pepper.

Sweet potato cream
Preheat the oven to 190ºC.
Place the sweet potatoes in a large baking tray and cover completely with coarse sea salt.
Also add a hefty bulb of garlic and a bunch thyme into the baking tray.
Cover the dish with aluminum foil.
Place the tray in the oven for 70 minutes, at 190º degrees.
Remove the peels of the garlic and remove the sprigs of thyme.
Mix everything in the blender, adding butter and chicken stock, into a smooth cream.

Lamb stew Brown the lamb shoulder and pour red wine and port over.
Pour chicken stock over the lamb shoulder, until it is entirely covered.
Also add an additional clove, bay leaf, garlic and Apple syrup.
Cook the shoulder in the oven at a low temperature, until it is cooked.
Flake the meat.
Reduce the moisture to a powerful gravy.
Bring the meat to taste with mustard, tarragon and the strong gravy

Raw mushrooms
Cut the mushrooms into thin slices
Bring to taste à la minute with olive oil, salt and pepper.

Bechamel Take 40 grams of butter and 40 grams of flour and make a roux, cook it gently.
Slowly add milk in small stages, until the bechamel has the desired thickness.
Season with salt, pepper and a little nutmeg.
Burn the bechamel at the last minute for a ‘baked’ effect.

Amaranth Roast the amaranth in oil at 200 degrees
Season with salt, curry, 5 spices, and powdered sugar.
Add a little bit of gold powder Parmesan

Grate the Parmesan.

Dressing Make sure that all elements are warm, apart from the mushrooms, amaranth and Parmesan, and dress the plate as shown in the photo.