Mad for mince!

Take this supermarket staple up a notch or two

ONE-PAN MOUSSAKA

SERVES 4 PREP 20 MINS COOK 30 MINS

• 2 tbsp olive oil

• 2 eggplant, 2cm cubes

• 1 onion, finely chopped

• 500g lamb mince

• 1 tsp ground cinnamon

• 1 tsp dried mint

• 2 tsp dried oregano

• 2 garlic cloves, crushed

• 1 tbsp tomato paste

• 1 cup red wine

• 400g can diced tomatoes

• torn parsley, sliced red onion, balsamic vinegar, to serve WHITE SAUCE

• 40g butter

• 2 tbsp plain flour

• 2 cups milk, warmed

• 1 cup grated parmesan

• 1 egg

• ½ tsp ground nutmeg

1 In a large, shallow flameproof casserole dish, heat oil on high. Saute eggplant and onion 3-4 mins until lightly browned.

2 Add mince to pan and cook 5-6 mins, breaking up lumps until evenly browned. Add spices and garlic and cook 1-2 mins until fragrant. Stir in paste, cook 1 min.

3 Add wine to pan to deglaze, simmering until liquid is almost evaporated. Stir in tomatoes and reduce heat to low. Simmer 8-10 mins until sauce thickens.

4 Preheat oven grill to 200°C.

5 WHITE SAUCE Meanwhile, in a saucepan, melt butter on medium. Stir in flour, cook

1 min. Remove from heat. Gradually whisk in milk until smooth. Return to heat and cook, stirring, until sauce boils and thickens. Remove from heat. Whisk in egg, nutmeg and half the parmesan. Spoon over lamb mixture in pan to cover. Sprinkle with remaining parmesan.

6 Grill 5 mins until top is golden. Serve with combined parsley leaves and red onion drizzled with balsamic vinegar.