Moussaka
Serves 6
Preparation time 40 mins
Cooking time 45 mins
Serves 6 Preparation time 40 minsCooking time 45 mins Ingredients
- 1 medium eggplant, cut into 1cm slices
- 400g lean lamb mince
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 1 large carrot, peeled and grated
- 425g can crushed tomatoes with herbs
- 1 tablespoon tomato paste
- 1/3 cup white wine (optional)
- 1 bay leaf
- Olive or canola oil spray
- Cheesy sauce
- 1 1/4 cups low-fat milk
- 1 1/2 tablespoons plain flour
- 15g grated Parmesan cheese
- 1 cup reduced-fat ricotta
- Pinch cayenne pepper
- Pinch ground nutmeg
Method
- Preheat oven to 180c
- Sprinkle eggplant with salt and leave for 30 minutes
- Heat non-stick frypan and cook lamb over medium-high heat until browned
- Remove lamb and cook the onion and garlic in meat juices until softened
- Return the meat, add carrot, tomatoes, tomato paste, wine and bay leaf, cover and simmer for 15-20 minutes
- Heat the grill
- Rinse eggplant slices with water and pat dry with paper towels
- Spray lightly with oil and grill until golden on each side
- Lay half the slices in an oblong baking dish (30cm x 20cm)
- Cover with half the meat sauce
- Repeat
- In a saucepan, mix a little milk and flour until smooth
- Stir in remaining milk
- Cook, stirring, over low heat until thickened
- Remove from heat and stir through Parmesan cheese
- Stir in ricotta, cayenne pepper and nutmeg
- Pour over dish and bake for 40-45 minutes until golden brown
