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Moussaka parcels

Family Favourites
Moussaka parcels


Serving size: Serves 6
Cuisine type: Greek
Cooking time: More than 1 hour
Course: Lunch, Main
Favourite flavours: Lamb

Moussaka parcels are a family favourite. It's a great way to get the kids to eat a few servings of fresh vegetables.
INGREDIENTS

3 large eggplants (1.5kg)
1 tablespoon olive oil
1 medium brown onion (150g), chopped finely
2 cloves garlic, crushed
1kg lamb mince
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup (70g) tomato paste
½ cup (125ml) dry red wine
700g bottled tomato pasta sauce
½ cup finely chopped fresh flat-leaf parsley
¼ cup (20g) finely grated parmesan cheese
pinch ground cinnamon, extra

Cheese sauce
50g melted butter
¼ cup (35g) plain flour
1½ cups (375ml) hot milk
¼ cup (20g) finely grated parmesan cheese
1 egg, beaten lightly

METHOD

Cut each eggplant lengthways into 10 slices; discard edge pieces.

Cook eggplant, in batches, in heated oiled large frying pan; drain on absorbent paper.

Heat oil in same pan; cook onion and garlic, stirring, until onion softens. Add mince and spices; cook, stirring, until browned.

Add paste, wine and half the sauce; bring to the boil. Reduce heat; simmer, covered, 30 minutes. Uncover; simmer about 10 minutes or until sauce thickens slightly. Remove from heat; stir in parsley.

Meanwhile, make cheese sauce.

Preheat oven to 200°C/180°C fan forced.

Lay two slices of eggplant, slightly overlapping on board; spread
1/3 cup lamb mixture across centre of eggplant. Roll eggplant tightly to enclose filling; place seam-side down in shallow 2-litre (8-cup) ovenproof dish. Repeat with remaining eggplant and lamb mixture.

Pour remaining tomato pasta sauce over eggplant parcels; top with cheese sauce, sprinkle with cheese and extra cinnamon. Bake, uncovered,
20 minutes or until browned lightly.

Cheese sauce
Melt butter in medium saucepan; stir in flour. Cook, stirring, until mixture bubbles and thickens. Gradually stir in milk; cook, stirring, until sauce boils and thickens. Remove from heat; stir in cheese, then egg.

Nutritional count per serving: 28.6g total fat (13.5g saturated fat); 2437kJ (583 cal); 27.7g carbohydrate; 45.8g protein; 9.3g fibre

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