Dig into a pot of creamy moussaka, packed with flavour and three serves of vegies.
Ingredients
- 400g frozen sliced potato
- 2 teaspoons olive oil
- 1 medium brown onion, finely chopped
- 350g lamb mince
- 2 garlic cloves, crushed
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 3/4 cup Massel chicken style liquid stock
- 8 slices chargrilled eggplant
White sauce
- 25g butter
- 1/3 cup plain flour
- 2/3 cup milk
- 3/4 cup Massel chicken style liquid stock
- 1/3 cup finely grated parmesan cheese
- 1 egg yolk
Method
- Step 1Place potato in a microwave-safe bowl. Cover. Microwave on high (100%) for 6 minutes or until tender.
- Step 2Heat oil in a large frying pan over medium-high heat. Cook onion, stirring, for 3 minutes or until softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 3 minutes or until browned. Stir in garlic, tomato paste, oregano, cinnamon, allspice and half the stock. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until mince is cooked through and sauce thick.
- Step 3Meanwhile, make white sauce Melt butter in a saucepan over medium heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Add milk and stock, whisking constantly. Bring to the boil. Cook, whisking, for 3 minutes or until thickened. Remove from heat. Whisk in parmesan and egg yolk. Season with salt and pepper.
- Step 4Preheat grill on high heat. Arrange half the eggplant in the base of four 1 1/4 cup-capacity baking dishes. Top with half the potato and half the mince mixture. Repeat layers. Spoon over white sauce. Place dishes on a baking tray. Grill for 10 minutes or until golden. Serve.
- Low carb
- Lower gi
Nutrition
2015 kj
Energy
23.7g
Fat Total
10.9g
Saturated Fat
6.9g
Fibre
30.5g
Protein
133mg
Cholesterol
845mg
Sodium
33.2g
Carbs (total)
All nutrition values are per serve
- Author: Lucy Nunes
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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