- 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
- 30g butter
- 3 Tbsp flour
- 1 ½ cup milk
- ¾ cup grated low fat cheese (Noble)
- ¼ cup Parmesan cheese
- 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.
- 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.
- 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.
- 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.