Individual Moussaka

By Dixie Elliott

Individual Moussaka
Moussaka is an Arabic dish made across the former Ottoman empire. The Greek variety is the most well-known in the West consisting of layered eggplant, tomato and minced meat. From MiNDFOOD.

Serves 4

2 desiree potatoes, peeled

1 tbsp olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

500g lamb mince

400g jar tomato sauce

½ tsp ground cinnamon

60g butter

⅓ cup plain flour

2 cups milk

salt and white pepper

½ cup parmesan cheese, finely grated

1 egg, whisked

8 slices eggplant, chargrilled

1. Put potatoes into a saucepan and cover with cold water. Bring to the boil over a high heat. Reduce heat and simmer for 
15 minutes or until tender. Drain and rinse under cold water. Slice.

2. Heat oil in a large frying pan over medium heat. Add onion and cook for 
3 minutes or until tender and translucent. Add garlic and cook for 1 minute. Add mince to frying pan, stirring often, to break up mince. Cook mince for 5-8 minutes or until it is well browned.

Pour tomato sauce into mince mixture with cinnamon. Stir until well combined. Bring to the boil and simmer for 10 minutes or until thickened. Allow to cool.

3. Preheat oven to 200C. Melt butter in 
a saucepan over medium heat. Stir in flour until well combined. Cook for 1 minute 
or until bubbly. Remove from heat and slowly whisk in milk until combined. Return to heat and stir until mixture comes to the boil. Add ⅓ cup parmesan. Stir until melted. Remove from heat and stir in egg. Season with salt and white pepper.

4. Place eggplant slices into the base of 4 individual 2-cup capacity baking dishes. Spoon mince over eggplant slices. Top with cheese sauce. Place potato slices, overlapping slightly, onto sauce and sprinkle with remaining parmesan. 
Bake for 15-20 minutes or until golden.


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