These little casseroles pack all the Middle-Eastern and Grecian flavours of a classic moussaka in a convenient individual serving.
Main INGREDIENTS
- Meat
- Vegetables
Ingredients
Method
Ingredients
- 1 tablespoon oil, for frying
- 1 small onion, diced
- 1 garlic clove, crushed
- 500g lamb mince
- 1 heaped teaspoon oregano
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 2 tablespoons sun-dried tomato paste
- 60ml good-quality red wine
- 1 400g tin chopped tomatoes
- Sea salt and cracked black pepper
- 1 medium-sized sweet potato
- 1 aubergine
- 150g crème fraîche
- 40g cheddar cheese, grated
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Method
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1Preheat oven to 200⁰C/ Fan 180⁰C/ Gas Mark 6
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2Heat a little oil in a frying pan and sauté the onion for 5 - 6 minutes until soft. Add the garlic along with a pinch of salt and fry for a further 1 minute.
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3Add the lamb to the pan and cook until browned. Sprinkle in the oregano and all the spices and fry for another 1-2 minutes before adding the sun-dried tomato paste.
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4Pour in the wine and simmer for 2 minutes before adding the chopped tomatoes. Allow to simmer and reduce over a medium heat for approximately 10 minutes until thick. Season to taste.
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5In the meantime, take the aubergine and slice at its widest part into 4 x 1cm-thick rounds. Brush with a little oil and place on a hot griddle for 3 - 4 minutes. Once lightly charred, flip over and repeat on the other side. Set aside.
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6Meanwhile wash and prick the sweet potato and cook in the microwave on high for 5 minutes. Remove from the microwave and slice into 1cm-thick rounds.
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7When ready to assemble, divide the lamb mince equally between the 4 petite casseroles. Lay the sweet potato on top followed by the aubergine rounds. Spoon over a little crème fraîche before finishing with a sprinkling of grated cheese.
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8Place the casseroles on a baking tray and put in the oven for 20 minutes until golden and bubbling. For an extra crispy topping, place under the grill for a couple of minutes.
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9Serve with a green salad and crusty bread for dipping.
Make your moussaka in advance not only to make light work of dinner but making the day before will help to develop the flavour. Follow the method to step 4 before covering with a lid and placing in the fridge. Allow an extra 5 minutes in the oven if cooking from fridge temperature.
