Firstly just be warned, this is really different from your traditional moussaka however, it is a really tasty and enjoyable dish and it is going to make a lovely summer dinner in the garden perfect. It also ticks all the boxes for my gluten free, lactose free dietary needs.
Start by slicing the aubergine into slices approximately 1cm thick. Mix a tablespoon of olive oil, a teaspoon of minced garlic, chopped parsley and some salt and pepper and then gently fry the slices of aubergine in the oil mix. Turn the aubergine a few times whilst cooking to ensure it is browned on both sides. Pop the aubergine to one side when cooked.
Then move onto chopping potatoes into thin slices. For a rustic effect I’m actually using new potatoes rather than large potatoes but if you want to layer the potatoes in a more traditional style probably best to slice larger potatoes. Alternatively you can always mash the potatoes later but I like it like this. Pop the potato slices into a pan of water and cook on a high heat until the potatoes are soft and cooked. Drain well and then return to the pan. Mix with finely chopped spring onions and soya cream and heat gently whilst stirring to make a creamy potato mix, this almost looks a little like a rich potato salad but works perfectly for my moussaka topping.
Next wilt a considerable portion of fresh spinach. I actually use a whole bag for a dish that will serve 3 people because spinach is full of calcium, iron and minerals. Use the back of a spoon to squeeze some of the liquid out of the spinach when cooked. When the spinach is ready it is time to start layering the dish.
Layer spinach along the bottom of a glass or ceramic ovenware dish, then add the next layer which is the cooked aubergine and top with the potato mix. Smooth across the top and cook for approximately 20 minutes in the oven.
When cooked serve warm and enjoy. I love this meal with a side of asparagus or other lovely summer greens and a glass of red wine. So happy. I love a summer Saturday teatime.