How to make Greek moussaka
Pork and veal moussaka with ricotta and parmesan
5 SmartPoints®per serve
Prep time: 20 min | Cook time: 50 min
1.25kg (2 large) eggplant, trimmed, cut into 5mm-thick slices
2 tsp olive oil
1 brown onion, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
1 red capsicum, finely chopped
2 garlic cloves, crushed
½ tsp ground cinnamon
375g lean pork mince
375g lean veal mince
2 tbs no-added-salt tomato paste
400g can diced tomatoes
1¼ cups (325g) reduced-fat ricotta
⅓ cup (30g) finely grated parmesan
¼ cup (60ml) skim milk
Preheat oven to 200°C. Line 2 baking trays with baking paper. Place eggplant on prepared trays and lightly spray each side with oil. Bake for 20 minutes or until golden and tender. Heat oil in a large saucepan over medium heat. Cook onion, carrot, celery and capsicum, stirring, for 5 minutes or until softened. Add garlic and cinnamon and cook, stirring, for 1 minute or until fragrant. Add mince and increase heat to high. Cook, stirring to break up any lumps, for 2 minutes or until browned. Add paste, tomatoes and ½ cup (125 ml) water and bring to the boil. Reduce heat to low and simmer for 20 minutes or until thick. Season. TIP: To smooth the lumps in the mince, it’s best to use a wooden spoon as you stir and break them up.
Meanwhile, whisk ricotta, egg, half the parmesan and the milk in a medium bowl until smooth. Season. Lightly spray a 2.5L (10-cup) capacity baking dish with oil. Layer one third of eggplant slices over base. Top with half of the mince mixture. TIP: Alternatively, you can grill eggplant slices on both sides instead of baking. Line the grill tray with foil.
Top with one third of the remaining eggplant, and spread with the remaining mince mixture. Finish with remaining eggplant slices and spread ricotta mixture over eggplant. Sprinkle with remaining parmesan. Bake for 25-30 minutes or until top is golden. Set aside for 5 minutes to cool slightly before serving.
SERVING SUGGESTION: Garden salad with a drizzle of balsamic vinegar.