Beef & Eggplant Moussaka with Collagen Cauliflower Sauce

Beef & Eggplant Moussaka with Collagen Cauliflower Sauce

Serves 4 
Ingredients
Beef filling
  • 500g beef mince
  • 400g tin diced tomatoes 
  • 4 tbsp tomato paste 
  • 1/2 cup bone broth
  • 1 brown onion 
  • 2 garlic cloves 
  • 1.5 tsp dried oregano 
  • 1/2 tsp cinnamon 
  • 1 tsp salt 
  • Pepper to taste 
  • 1 tbsp olive oil for frying 
  • 3 eggplants 
Cauliflower Collagen Sauce
  • 1/2 small cauliflower 
  • 2 tbsp butter 
  • 1 sachet Kissed Earth Brilliance Unflavoured Collagen 
  • 1 tbsp water or broth 
  • 1/2 tsp salt
  • Pepper
  • * Taste this sauce & add extra seasoning or extra liquid to blend if required 
  • 1/2 cup Parmesan cheese to top
Method
  1. Preheat the oven to 180 degrees 
  2. Thinly slice the eggplants and place them spaced onto a baking tray with olive oil. Bake for 30 minutes until soft
  3. Finely dice the brown onion and garlic. Preheat a frying pan over a medium - high heat and pour in the olive oil. Once hot, add in the onion and garlic and season with salt. Cook until the onions have softened 
  4. Add in the mince and cook until browned
  5. Add in the dried oregano and cinnamon and stir well
  6. Pour in the diced tomatoes and tomato paste and bring up to a gentle simmer. Add the salt and pepper and allow the sauce to reduce as much as possible 
  7. Slice the cauliflower florets and steam until soft. While hot add them to a blender or food processor with the butter, water/broth, collagen, salt and pepper. Blend until smooth 
  8. Begin layering by adding the eggplant to the bottom of a baking dish. Top with the beef filling and follow with the cauliflower sauce. Repeat this process until you have used up all ingredients, finishing with a Cauliflower sauce layer
  9. Sprinkle the top with parmesan cheese and bake for roughly 30 minutes until the top is golden. Enjoy! 



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