Lamb Moussaka

Nutrition per serve

Ingredients

• 1pcs eggplant
• 1pcs onion
• 1clove garlic
• 1bunch parsley
• 1pcs beef-style stock cubes
• 50g tomato paste
• 50g parmesan
• 1pcs lemon
• 250g lamb mince
• 5g ground cinnamon
• 2g dried oregano
• 400g diced tomatoes
• 50g mixed salad leaves
• 60ml (¼ cup) boiling water
• 35g butter
• 30ml extra virgin olive oil
• 38ml plain flour
• 125ml (½ cup) milk

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 170C, fan-forced. Cut the eggplant lengthwise into 5mm-thick slices. Finely chop the onion. Crush or finely chop the garlic. Finely chop the parsley, including the stems. Crumble 1 stock cube* into a heatproof jug, add the tomato paste and 60ml (¼ cup) boiling water and stir to dissolve. Finely grate the parmesan. Juice half the lemon*.
2. Step 2 — Brown eggplant
   Heat 10g butter and 1 tbs extra virgin olive oil in a large frypan over medium-high heat. Cook the eggplant, in batches, for 2 mins each side or until golden and just tender. Add 2 tsp extra virgin olive oil halfway through cooking.
3. Step 3 — Start lamb sauce
   Meanwhile, heat a medium deep frypan over high heat. Cook the onion, garlic and lamb mince, breaking up the lumps with a spoon, for 5-7 mins until browned (if mixture is too dry, add 1 tsp olive oil). Stir in 2 tsp flour, ½ tsp ground cinnamon* and ½ tsp dried oregano and cook, stirring, for 30 secs or until fragrant. Season with salt and pepper.
4. Step 4 — Cook sauce, make dressing
   Stir the stock mixture, parsley and half the tomatoes* into the lamb mixture. Bring to the boil and cook, stirring regularly, for 2 mins or until most of the liquid is evaporated. To make the dressing, whisk ¼ tsp dried oregano*, 1 tsp lemon juice* and 2 tsp extra virgin olive oil in a large bowl until combined. Season with salt and pepper.
5. Step 5 — Make bechamel
   Melt 25g butter in a small saucepan over medium heat. Add 2 tbs flour and cook, stirring, for 2 mins or until golden. Gradually add 125ml (½ cup) milk and 125ml (½ cup) water, stirring constantly to prevent lumps forming. Bring to a simmer and cook, stirring, for 1 min or until thickened. Remove from the heat and stir in the parmesan. Season with salt and pepper.
6. Step 6 — Get ready to serve
   Grease a 1L (4 cup) baking dish. Put half the eggplant over the base of the dish. Spoon over the lamb sauce, then cover with the remaining eggplant. Pour over the bechamel. Bake for 50 mins or until the top is golden and the centre is firm. Stand for 15 mins before serving. Add the salad leaves to the dressing and toss to coat. Serve the moussaka with the salad leaves.

Allergens

Milk, Gluten, Wheat