Impossible™ Beef Skillet Moussaka
with Eggplant & Crisp Lettuce Salad
Cooking time
45 minutes
Servings
2/4
Calories
780 /serving
Sink into a sumptuous moussaka, a Greek crowd favourite that brings together vividly seasoned ground meat and eggplant under a creamy béchamel crust. Here, it’s modernized with a plant-based beef alternative, yet it loses none of its impact. Complement this soft power with a bright balsamic salad.
We will send you:
- 2 Impossible™ beef burger patties (made from plants)
- 2 Eggplants
- 1 Shallot (or onion)
- 1 Head of curly leaf lettuce
- 30ml Balsamic vinegar
- 100ml Tomato sauce
- 30ml Vegetable demi-glace
- 200ml Milk
- 18g Tangy Herbs blend (enriched wheat flour, salt, paprika, garlic, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, mustard)
Contains: Milk • Mustard • Soy • Sulphites • Wheat
You will need:
Large baking dish
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
2 or 4 tbsp Butter
Total Fat
56 g
Saturated Fat
18 g
Sodium
1360 mg
Total Carb
44 g
Sugars
20 g
Protein
28 g
Fibre
13 g
Preparation
Roast the eggplant
- Preheat the oven to 450°F.
- Halve, peel and mince the shallot.
- Cut the eggplants lengthwise into ½ inch pieces.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 18 to 20 min., until tender.
Make the tomato sauce
- Meanwhile, crumble the patties.
- In a large pan, heat a generous drizzle of oil on medium.
- Add the crumbled patties and ⅔ of the shallot. Cook, stirring often, 3 to 5 min., until beginning to brown.
- Add the tomato sauce, demi-glace and ½ cup water (double for 4 portions).
- Cook, stirring often, 3 to 5 min., until coated.
Mise en place
- Meanwhile, roughly chop the lettuce.
- In a large bowl, make the vinaigrette by combining the vinegar, remaining shallot, 3 tbsp oil (double for 4 portions) and S&P.
Make the béchamel sauce
- In a medium pot, heat 2 tbsp butter (double for 4 portions) on medium.
- Add the spices and whisk, stirring often, 30 sec. to 1 min., until a paste forms.
- Slowly add the milk; season with S&P.
- Cook, whisking often, 2 to 3 min., until thickened.
Assemble & bake the moussaka
- Arrange the eggplants in a large baking dish.
- Top with the tomato sauce, béchamel sauce and a drizzle of oil.
- Bake, rotating halfway, 12 to 15 min., until beginning to bubble.
- Switch the oven to broil, 3 to 5 min., until beginning to brown.
- Let rest before serving.
Make the salad & serve
- To the bowl of vinaigrette, add the lettuce; toss well.
- Divide the moussaka and salad between your plates. Bon appétit!
