Beef Moussaka

11 Ingredients

Number of servings

1tablespoons plain flour
1 eggplant, cut into 1cm slices
1/2 onion, finely chopped
1 potato
1teaspoons dried oregano
1grams olive oil spray
3/4 cup low fat milk
120grams lean beef mince
1 clove garlic, finely chopped
25grams reduced fat cheddar, grated
1tablespoons tomato paste

Nutrition per serving

17% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Preheat oven to 200°C. Spray a saucepan with oil and heat over medium heat. Add onion and garlic and cook, stirring, for 2 minutes or until soft. Add mince and cook, stirring to break up lumps, for 3 minutes or until browned.

Step 2 of 6

Stir in tomato paste, oregano and 2/3 cup (160ml) water. Bring to the boil then reduce heat to medium. Simmer for 10 minutes or until sauce is slightly reduced.

Step 3 of 6

Meanwhile, cook potato in boiling water for 10 minutes or until just tender. Drain and set aside to cool slightly. Cut into 5mm slices.

Step 4 of 6

Heat a large non-stick frying pan over medium heat. Spray eggplant with oil. Cook for 5 minutes each side or until tender and golden.

Step 5 of 6

Combine flour and 2 tablespoons water in a small bowl and stir until smooth. Place milk in a saucepan and whisk in flour mixture. Cook over low heat, whisking constantly, until sauce boils and thickens. Stir in cheese and season with freshly ground black pepper.

Step 6 of 6

Arrange potato in a single layer over base of a 3 cup (750ml) capacity baking dish. Spread mince mixture over and top with eggplant, overlapping slightly. Pour white sauce over. Bake for 30 minutes or until golden on top.