Mini Moussakas

Mini Moussakas

Another “Irresistable” recipe from Feb 2006.  Mini moussakas are served in the aubergine shells.

Serves 4

8 points per serving

2 large aubergines (about 350g each)

Low fat cooking spray

1 onion, diced

2 garlic cloves, crushed

450g lean minced lamb

1 small tin (140g) tomato puree

600ml veg stock

1 tsp dried oregano

1 tsp fresh mint, finely chopped

1 tsp ground cinnamon

Fresh parsley to garnish

Topping

1 large egg and 1 yolk, beaten

125g ricotta cheese

100g low fat plain yogurt

¼ tsp nutmeg

1 tbsp. grated Parmesan

Preheat oven to Gas 4/180ºC.

Cut the aubergines in half lengthways, leaving the stalk attached.  Hollow out the soft centres with a spoon, chop the flesh and set aside. Place the shells on a large roasting tray, sprayed with low fat spray and cook for 30 minutes while you prepare the filling.

Spray a large non-stick pan with low fat spray and heat over a medium flame. Add the onion and chopped aubergine and cook for 5-7 minutes, then add the garlic and cook for 2 more minutes.  Tip onto a plate then add the lamb to the pan to brown for about 10 minutes.  Drain off any excess fat then mix in the onion, aubergine, tomato puree, stock, oregano, mint and cinnamon.  Simmer for 20 minutes, stirring occasionally, until the liquid has reduced but the sauce is still moist.  Season to taste.

To make the topping, combine the egg, ricotta and yogurt in a small bowl.  Season with the nutmeg.

Take the aubergine halves from the oven and divide the lamb mixture between them.  Top with the egg mixture and sprinkle with parmesan.  Bake for 15 minutes or until golden and bubbling.  Garnish with chopped parsley.