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How to make Beef moussaka pots

Yield = 4
Prep time: 0:15
Cook time: 0:35
Total time: 0:50

Ingredients

  • 1 zucchini, grated
  • 1 carrot, grated
  • 1 large eggplant, cut into 12 slices, crossways
  • 2 tablespoons olive oil
  • 1 brown onion, finely chopped
  • 300g lean beef mince
  • 405g can diced Italian tomatoes with basil and oregano
  • Mixed salad leaves, to serve

Topping

  • 1 tablespoon cornflour
  • 200g low-fat Greek style yoghurt
  • 1 egg, lightly beaten
  • 1/4 cup grated parmesan
  • Large pinch ground cinnamon

Method

  • Step 1 Preheat oven to 220°C/200°C fan-forced. Squeeze excess liquid from zucchini and carrot. Brush eggplant slices with 1 tablespoon oil. Heat a large non-stick frying pan over medium heat. Cook eggplant, in batches, for 2 to 3 minutes each side or until golden and tender. Transfer to a plate.
  • Step 2 Increase heat to medium-high. Heat remaining oil in pan. Add onion. Cook, stirring, for 3 minutes, or until softened. Add mince. Cook, breaking up mince with a wooden spoon, for 5 minutes or until browned. Add tomatoes. Bring to a simmer. Stir in zucchini and carrot. Simmer for 1 minute.
  • Step 3 Meanwhile, make Topping: Whisk cornflour with half the yoghurt in a bowl. Add egg, remaining yoghurt and 2 teaspoons parmesan, stirring until combined.
  • Step 4 Place 1 slice of eggplant on base of four 1 1/2 cup-capacity round ramekins or oven- proof bowls. Divide half the mince mixture between ramekins, then top with a slice of eggplant. Spoon over remaining mince mixture and top with remaining eggplant. Spoon topping over eggplant. Sprinkle with cinnamon and remaining parmesan. Place on a baking tray. Bake for 15 minutes or until golden and puffed. Serve with salad leaves.