Grilled Eggplant Moussaka With Flaxmeal

Ingredients

2 large eggplants

1 pound ground chicken

2 small potatoes (chopped to cubes)

2 teaspoon flax meal

1 onion (chopped)

1 tsp pepper

. tsp cumin

2 tsp salt

1 tbsp olive oil

1 tsp mint

2 tbsp coconut oil

2 heaped teaspoons corn flour

1 cup milk

2 tbsp thick yogurt

1 tsp oregano

Directions

Cut eggplant lengthwise into half and slice the halves in 1/2 inch pieces. Spray non-stick coating on baking sheet. place eggplant slices and sprinkle with salt. Grill or bake 10 – 12 minutes at 450 degrees till golden brown and soft. Remove from oven.

Saute sliced onion in olive oil. Add garlic, oregano, pepper, flax meal and meat and cook for 8 – 10 minutes till cooked. Season with salt and chilli flakes.

Cut potato into small pieces. Microwave for 8 minutes till cooked. Add to the chicken mixture.

Heat coconut oil. add corn flour and mix without lumps. Slowly add milk constantly stirring till you get a smooth sauce that coats the spoon. Add sugar and pepper. Take off flame and stir in yoghurt.

Layer the moussaka by placing on layer of eggplant followed by a layer of meat, potato mixture and another layer of grilled eggplant. Pour white sauce over the layered pie. Add some sliced eggplant and bake at 350 degrees for 30 to 40 minutes or till golden brown.