There is one huge problem for me in the colder weather. No, I do not have rheumatoid arthritis. Neither do I make a living from selling swimwear to people more beautiful than myself. And lastly, it has nothing to do with my carnie troupe needing warm weather to survive.
No. for me it’s more about the lack of ‘slaw in my diet and, as we all know by now, I am a big fan of ‘slaw.
A large portion of ‘slaw is normally the stuff my dreams are made from but, well, it’s just not so enticing in this weather.
On the flip side though, there is the slow cooked deliciousness that is moussaka (and a heap of other things but we’re going to concentrate on the moussaka right now) that will be the proverbial tissue for me to dry my teary eyes.
Although a little less traditional then a traditional moussaka made by a person with Greek ancestry living in the actual countryside of Greece, this is some avant-garde, tasty shit that will use up those delicious smoky leftovers from your weekend BBQ* and have you impressing the crap out of yourself while simultaneously warming the very cockles of your heart.
Get on it.
BBQ LEFTOVERS MOUSSAKA
Serves 6 – 8
3 – 4 cups chopped BBQ leftovers. I used brisket and pork ribs
1 onion, diced
5 – 6 cloves garlic, chopped
2 tablespoons dried oregano
2x 400g tins chopped tomatoes
½ tablespoon sugar
Salt and pepper
1 large eggplant
Heat a large splash of olive oil in a medium pot. Add onions and garlic and sauté over medium heat until soft.
Add chopped meat and sauté for another 10 minutes until browned a little.
Add all other ingredients except eggplant and stir to combine.
Simmer on low heat for 1 hour, stirring every 15 minutes so that shit don’t stick!
While that’s going on, char whole eggplant over open flame**, rotating often until almost soft. Peel eggplant as best you can, or it might be easier to cut eggplant in half down the length and scoop out the flesh with a spoon. Chop roughly and then stir through sauce.
Set sauce aside.
Now move onto instructions below to assemble your moussaka.
THE REST OF IT
The sauce you made already from the recipe above.
1 kg potatoes, simmered whole until just cooked
1.25 lt béchamel sauce (chef Google will defo help you with this one).
Preheat oven to 180C (360F).
Slice potatoes into 2cm disks and place them side by side in the bottom of a medium baking dish.
Cover potatoes with meat sauce.
Next add the béchamel sauce and smooth over with a spatula or something similar.
Place in the oven for 1 hour or so, until béchamel is browned and bubbly.
Once cooked, give it a minute or two before you start scooping it into your gob because that shit will peel off the roof of your mouth.
*Or after a BBQ competition if that’s your jam (I always save a bit of BBQ after a competition weekend because I know that it will only take a day or two for my BBQ coma to reside and then I will be craving the smoky goodness again).
**This gives the eggplant a nice smoky flavour and makes hem delicious even for people who think they don’t like eggplant.