- 1 tablespoon olive oil
- 1 large brown onion, chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, crushed
- 1.5kg pork and veal mince
- 1/2 cup Massel chicken style liquid stock
- 750g jar tomato passata sauce
- 1 medium eggplant, thinly sliced, lengthways
- olive oil cooking spray
- 180g bocconcini, drained, sliced
- 1/3 cup finely grated parmesan
- fresh oregano leaves, to serve
- Step 1Preheat oven to 180°C/160°C fan-forced. Grease an 8 cup-capacity, 9cm-deep, 18cm (base) round ovenproof dish.
- Step 2Heat oil in a large frying pan over medium-high heat. Add onion, celery and garlic. Cook, stirring, for 3 minutes, or until onion has softened. Add mince. Cook, stirring, to break up mince, for 10 minutes or until browned. Carefully drain any liquid.
- Step 3Add stock and passata. Bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 15 minutes or until sauce has thickened. Reserve 3 cups of mince mixture for Fetta and spinach mince tarts, p46.
- Step 4Meanwhile, heat a frying pan over medium-high heat. Spray both sides of eggplant slices with oil. Cook, in batches, for 3 to 4 minutes each side or until golden. Transfer to a large plate.
- Step 5Spoon half the remaining mince mixture over base of prepared dish. Top with half the eggplant and half the bocconcini. Spoon over remaining mince mixture. Top with remaining eggplant and bocconcini. Sprinkle with parmesan. Cover with foil.
- Step 6Bake for 20 minutes. Remove foil. Bake, uncovered, for a further 40 minutes or until golden brown and heated through. Serve.
- High protein
- Low carb
- Lower gi
Serves 4 with one batch of pork and veal mince mixture for Fetta and spinach mince tarts. To freeze – allow moussaka to cool. Cover with plastic wrap, then foil. Freeze for up to 3 months. Thaw in fridge overnight.
- Author: Emma Braz
- Image credit: Andrew Young
- Publication: Super Food Ideas