• Meat Sauce:
  • 1 onion, chopped
  • 500g lean lamb or beef mince
  • 50g satchet Gregg's Tomato Paste
  • ¼ tsp Gregg’s Ground Cinnamon
  • ½ cup red wine (optional)
  • 400g can Wattie’s Tomatoes with Roast Garlic & Onion
  • 1 bayleaf
  • 2 large eggplants
  • ¼ cup olive oil

  • Cheese Sauce:
  • 30g butter
  • 3 Tbsp flour
  • 1 ½ cup milk
  • ¾ cup grated low fat cheese (Noble)
  • ¼ cup Parmesan cheese

Meat Sauce:

  1. Heat a dash of oil in a frying pan. Add the onion and stir fry over a medium heat until softened. Increase the heat and add the mince and continue cooking until mince is browned, breaking up the mince with a fork. Stir in Gregg’s Tomato Paste and Gregg’s Cinnamon. Pour over wine if using and cook a further minute. Add Wattie’s Tomatoes with Roast Garlic & Onion and stir while bringing to the boil. Reduce heat. Add bayleaf and simmer gently for 30 minutes. Sauce will be thick at the end of cooking.
  2. While the mince is cooking preheat oven to 200°C. Remove the stalks from the eggplants and cut into 1cm thick slices. Brush each slice with olive oil on both sides and place slices in a single layer on a baking tray lined with baking paper. It will be necessary to use 2 trays or cook in batches. Bake for 20 minutes, until slices are tender.

Cheese Sauce:

  1. Melt the butter in a saucepan. Add the flour and stir for 1 minute. Remove from the heat and add half the milk. Stir using a whisk until the sauce is smooth. Add the remaining milk and whisk until smooth. Return the sauce to the heat and cook over a medium heat stirring for a further 2-3 minutes or until the sauce boils and thickens.
  2. To assemble the moussaka – lightly grease the base of a lasagne dish (2 Litre capacity). Place a layer of cooked eggplant slices in the base of the dish. Spoon over the cooked mince. Add a second layer of sliced eggplant, overlapping the slices to cover the mince sauce. Pour over prepared cheese sauce. Sprinkle over grated parmesan cheese. Bake for 30-35 minutes until golden and hot.

Leave to stand for 10 minutes before serving. Serve with a crisp green salad on the side.

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