Embrace your inner-Greek

With lashings of eggplant, you won’t be able to resist

this popular Greek dish.

PREP TIME: 30 MINS

COOK TIME: 1 HOUR 30 MINS SERVE 6 (AS A MAIN)

600g eggplant, thinly sliced

lengthways

1 tsp olive oil

1 large brown onion, chopped 2 cloves garlic, crushed

500g veal mince

1 large carrot, grated

400g no-added-salt chopped

tomatoes

400g jar Mutti Passata

3 sprigs rosemary

3 sprigs thyme

800g Spud Lite potatoes,

peeled, sliced

40g (1⁄3 cup) reduced-fat grated

cheese

35g (1⁄3 cup) finely grated parmesan

White sauce

4 Tbsp light margarine 4 Tbsp plain flour or

gluten-free flour

625ml (2½ cups) skim milk 60g egg, lightly whisked

1 Preheat a grill on medium-high. Line a large baking tray with baking paper. Place a single layer of eggplant over lined tray. Spray the top side of the eggplant with cooking spray. Grill for 3-4 minutes each side or until cooked through. Transfer to a plate. Repeat with the remaining eggplant in batches.

2 Heat the oil in a large, deep non-stick frying pan over medium heat. Add onion and garlic.

Cook, stirring occasionally, for

6-7 minutes, or until onion softens. Increase heat to high and add veal mince. Cook, stirring often, for 3-4 minutes, or until mince changes colour. Add carrot, canned tomatoes, passata, rosemary and thyme. Half fill tomato can with water and add to pan. Cover and bring to a simmer. Simmer, uncovered, stirring occasionally, for 20 minutes. Set aside.

3 Meanwhile, put potatoes in a large microwave-safe dish. Add 80ml (1⁄3 cup) water. Cover and cook on high/100% for 6-7 minutes, stirring once, or until the potato is just tender. Transfer to a plate and set aside to cool.

4 To make the white sauce, melt the margarine in a medium saucepan over medium heat. Once melted, quickly whisk in the flour. Cook, whisking, for 1 minute. Remove the pan from the heat and gradually whisk in the milk. Return the pan to the heat and stir over medium heat until the sauce thickens and comes to a simmer. Simmer for 2 minutes. Remove the pan from the heat and set aside to cool for 10 minutes. Whisk in the egg.

5 Preheat oven to 170°C (fanforced). Line a large baking tray with baking paper.

6 Layer half the eggplant over the base of a 3L (12 cup) ovenproof dish. Top with about 1½ cups of the meat sauce and half of the potato slices. Pour over about 1 cup of the white sauce. Top with the remaining eggplant, meat sauce and potato. Pour over the remaining white sauce and carefully spread over the top. Sprinkle with the combined cheeses. Place the dish on the lined tray. Bake for 30 minutes. Increase oven temperature to 180°C (fanforced). Bake for a further

20-25 minutes or until the top is light golden brown. Set moussaka aside for 10 minutes before serving.