Meatball moussaka
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Serves : 4 › Preparation: 15 mins › Cook: 20 mins
INGREDIENTS 5OOg lamb mince 2 cloves garlic, crushed 1/2 cup packaged breadcrumbs I egg 2 tbsp. finely chopped fresh oregano 1/2 tsp. ground cinnamon Salt and pepper, to taste ¼ cup olive oil 4 finger eggplants, thinly sliced 50Og jar tomato-based pasta sauce I cup grated mozzarella cheese ½ cup finely grated Parmesan Extra fresh oregano, to garnish |
METHOD
Mix lamb, garlic, breadcrumbs, egg, oregano and cinnamon in a bowl. Season with salt and pepper. Roll tablespoons of mixture into balls.
Heat 1 tbsp. of the oil in a large non-stick frying pan. Add meatballs in two batches. Cook, stirring occasionally until browned and cooked through. Remove from pan. Cover to keep warm.
Heat remaining oil in same pan. Add eggplant. Cook, stirring occasionally for about 10 minutes.
Divide meatballs and eggplant among four shallow ovenproof dishes (1-cup capacity). Place on an oven tray. Pour pasta sauce evenly over meatballs. Sprinkle with combined cheeses.
Cook in a hot oven (200C) for about 15 to 20 minutes, or until browned. Garnish with extra oregano.
Mix lamb, garlic, breadcrumbs, egg, oregano and cinnamon in a bowl. Season with salt and pepper. Roll tablespoons of mixture into balls.
Heat 1 tbsp. of the oil in a large non-stick frying pan. Add meatballs in two batches. Cook, stirring occasionally until browned and cooked through. Remove from pan. Cover to keep warm.
Heat remaining oil in same pan. Add eggplant. Cook, stirring occasionally for about 10 minutes.
Divide meatballs and eggplant among four shallow ovenproof dishes (1-cup capacity). Place on an oven tray. Pour pasta sauce evenly over meatballs. Sprinkle with combined cheeses.
Cook in a hot oven (200C) for about 15 to 20 minutes, or until browned. Garnish with extra oregano.
