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Mini moussaka
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Serves 6 - 8
- 2tbsp Olive oil
- 1 Small aubergine
- 500g Lamb mince
- 1 Onionfinely chopped
- 400g Tinned tomato
- 3tbsp Tomato purée
- ½tsp Dried oregano
- A pinch of cinnamon
- 2 Garlic clovesfinely chopped
- 110g Cheddar cheesegrated
- 4tbsp Parmesan cheesegrated
Method
step 1
Heat the oven to 240C/464F/Gas mark 9.
step 2
Dry fry the lamb until cooked through. Drain off excess oil.
step 3
Slice the aubergine into thick slices, brush with olive oil and cook in the oven at 240°C until brown both sides (30-35 minutes). Turn down the oven to 190C/375F/Gas mark 5.
step 4
Fry the onion and garlic in oil until soft then add the tomatoes, tomato puree, oregano and cinnamon.
step 5
Cook over a medium heat until the sauce thickens.
step 6
Place half the aubergine slices over bottom of a 2 pint oven dish, layer on half the meat sauce, and top with half the cheddar cheese.
step 7
Repeat these layers, sprinkling parmesan over the final layer.
step 8
Bake at 190C/375F/Gas mark 5 for 20-30 minutes.