Moussaka (MC)
Ingredients
1 medium aubergine
2 tsp olive oil
½ small onion
1 garlic clove
1 medium carrot
260g beef or lamb mince
1 teaspoon dried oregano
¼ teaspoon cinnamon
Pinch of ground nutmeg
Pinch of ground paprika
220g tinned chopped tomatoes
125ml reduced salt vegetable stock
1 large potato
60g cheddar cheese
Serve with side salad or any vegetables
Instructions:
Preheat the oven to 160 °c fan and line a baking tray
Slice the aubergine in thin slices and lay in a single layer on the lined baking tray and drizzle with the olive oil. Bake in the oven for 15 to 20 minutes until tender. Set aside
Heat the other tsp of oil in a large saucepan over a medium heat. Add thinly sliced onion,crushed garlic and grated carrot and cook for 5 minutes or until soft, stirring occasionally.
Add the mince and cook for 10-15 minutes or until browned, stirring frequently with a wooden spoon to help break up the mince. Add the oregano, cinnamon, nutmeg, paprika,tomatoes and stock and stir to combine.Reduce the heat to medium-low and simmer,covered, for 15 minutes, stirring occasionally.
Meanwhile, slice the potato into thin slices and place in a saucepan. Add enough water to cover it and bring to the boil. Boil for 10 to 15 mins or until tender. Drain and set aside.
Spread a small ladleful of the meat mixture over the base of a 2-litre dish. Layer half of the aubergine slices and half of the remaining meat mixture. Repeat the layers again, finishing with the meat mixture on top.
Arrange the potato slices over the meat mixture and sprinkle over the grated cheese.
Bake for 30 minutes or until the potato slices are golden and the cheese has melted. Leave to stand for 5 minutes and then serve.
Serve with any vegetables or a side salad
Top Tip
This recipe makes 2 portions, save the additional portion for dinner the following day.
Recipe Adjustments
Want to remove the meat? Replace the mince with same quantity of vegetarian mince or any vegetarian alternative using the food swap list.
