Quick moussaka pots
2
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Enjoy the flavours of Greece with these little Moussaka pots. Lamb, oregano, garlic and yoghurt, it really is a meal of Mediterranean goodness.
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Lean lamb mince
500 g
Eggplant
1 medium, cut into 1.5cm pieces
Canned diced tomatoes
400 g, (1 x 400g can)
Dried oregano
1 tsp
Low-fat ricotta cheese
½ cup(s), (120g)
99% fat-free, plain or natural yoghurt, unsweetened
2 tbs
Fresh flat-leaf parsley
1 tbs, finely chopped
Instructions
1
Heat oil in a large non-stick frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant.
2
Add mince and cook, stirring to break up lumps, for 5 minutes or until browned. Stir in eggplant, tomatoes, oregano and ½ cup (125ml) water. Bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until thickened. Season with salt and pepper.
3
Spoon mixture into four 300ml-capacity heatproof dishes. Crumble ricotta into a bowl and add yoghurt. Mix with a fork until combined. Season with salt and pepper. Spoon over mince mixture. Place dishes on a baking tray.
4
Preheat grill on high. Grill moussaka for 5 minutes or until golden. Sprinkle with parsley.
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