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Individual moussaka pots
Individual moussaka pots
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Indulge in a rich and flavorful moussaka, loaded with savory vegetables.
Ingredients:
  • 400g frozen sliced potato
  • 9.20 gm olive oil
  • 1 medium brown onion, finely chopped
  • 350g lamb mince
  • 2 garlic cloves, crushed
  • 44.40 gm tomato paste
  • 1 tsp dried oregano
  • 1.25 gm ground cinnamon
  • 1/2 tsp ground allspice
  • 382.50 gm chicken style liquid stock
  • 8 slices chargrilled eggplant
  • 25g butter
  • 82.50 ml plain flour
  • 169.95 gm milk
  • 82.50 ml finely grated parmesan cheese
  • 1 egg yolk
Instructions:
  • Place the potato in a microwave-safe bowl, cover it, and microwave on high for 6 minutes or until it's tender.
  • In a large frying pan over medium-high heat, heat oil. Sauté onion for 3 minutes until softened. Add mince and cook for 3 minutes until browned, breaking it up with a wooden spoon. Stir in garlic, tomato paste, oregano, cinnamon, allspice, and half the stock. Bring to a boil, then lower heat to medium. Simmer for 5 minutes until mince is cooked through and the sauce thickens.
  • Prepare the white sauce by melting butter in a saucepan over medium heat. Stir in flour and cook for a minute until bubbling. Gradually add milk and stock while whisking constantly. Bring to a boil and cook for 3 minutes until thickened. Remove from heat and whisk in parmesan and egg yolk. Season with salt and pepper.
  • Preheat the grill on high. Layer half the eggplant, potato, and mince mixture in four 1 1/4 cup-capacity baking dishes. Top with white sauce. Place dishes on a baking tray and grill for 10 minutes until golden. Serve hot.

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