MOUSSAKA

SERVES 4 PREP 15 MINS COOK 45 MINS PER SERVE 1675kj

Woman’s Day (Australia) - - Food To Love -

2 medium egg­plants, halved 1 onion, finely chopped 2 gar­lic cloves, crushed 1 tbsp olive oil 350g lamb mince 400g can diced toma­toes ⅓ cup wa­ter 2 tbsp tomato paste 1 tbsp dried rose­mary 1 tsp dried oregano ⅓ cup pars­ley, chopped TOP­PING 200g ricotta ⅓ cup milk 1 egg ½ cup finely grated parme­san ¼ cup grated ched­dar

1 Pre­heat oven to mod­er­ate, 180°C. Lightly grease an 8-cup bak­ing dish. 2 Re­move flesh from egg­plant us­ing a spoon, leaving a 2cm-thick shell. Chop egg­plant flesh. 3 Saute onion and gar­lic in oil, 4-5 min­utes. Add mince and brown, 5-6 min­utes, break­ing up. 4 Stir in toma­toes, wa­ter, paste, rose­mary, oregano and chopped egg­plant. Sim­mer 10-15 min­utes. Cool. Sea­son, add pars­ley. 5 TOP­PING In a bowl, whisk ricotta, milk and egg. Add half parme­san and ched­dar. 6 Place egg­plant shells into bak­ing dish. Spoon mince mix­ture then top­ping into shells. Sprin­kle with re­main­ing com­bined cheeses. 7 Bake 20-25 min­utes. Serve with salad if liked.

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