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Family Style Moussaka
Ingredients:
Method:
- Preheat the oven to 180°C /160°C (fan forced) and lightly grease a 5 cup capacity ovenproof dish
- Heat 1/2 tbsp of oil in a heavy based medium saucepan. Cook the onion and garlic for 2 minutes. Add the mince, oregano and salt and pepper and brown for 4 minutes,breaking up any lumps with a fork
- Add the carrot, celery, tomatoes and stock. Bring to the boil and simmer for 20 minutes while partially covered and stirring occasionally. Remove cover and simmer for 5 minutes or until the sauce thickens
- Meanwhile, lightly brush the eggplant with the remaining oil. Heat a large heavy based non-stick frying pan. Cook the sliced eggplant for 4 minutes over a low heat, sprinkle over 2 tablespoons of water and turn over
- Cook for a further 4-5 minutes or until golden and softened. Set aside
- Melt the dairy spread in a medium sized non-stick saucepan. When hot and foamy, stir in the flour. Cook over a low heat stirring constantly for 1-2 minutes or until lightly golden
- Remove the pan from the heat and gradually add the Vitasoy Soy Milky Lite, whisking constantly until smooth. Add a pinch of the nutmeg and season to taste
- Return the pan to a medium-low heat and cook, stirring constantly until sauce boils and thickens. Remove from heat
- Place the eggplant slices in the base of the prepared dish. Spread with the meat sauce and pour over the white sauce
- Sprinkle with extra nutmeg, salt and pepper and bake for 20 minutes or until firm
- Stand for 5minutes before serving. Delicious served with a mixed garden salad
Tips & Hints:
- Meat sauce can be made up to 2 days in advance.
More Meat recipes from Vitasoy
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