Individual Moussakas

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Individual Moussakas

Yield: 4

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

Individual Moussakas

• 1 aubergine, sliced lengthways into 8 slices
• olive oil, for rubbing and greasing
• salad, to serve

Meat Sauce

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 500g/1lb 2oz beef mince
• 1 tbsp chopped oregano leaves
• ½ tsp cinnamon
• 375ml/13fl oz/1½ cups passata
• 125ml/4fl oz/½ cup red wine
• 1 tsp brown sugar
• freshly ground black pepper

White Sauce

• 60g/2¼oz butter
• 2 tbsp plain flour
• 375ml/13fl oz/1½ cups unsweetened soya milk
• 1 egg, beaten

Instructions

Individual Moussakas

1. Preheat the grill to medium.
2. Spray the aubergine slices with oil and grill for 1 minute on each side or until soft and charred.
3. Remove from the oven and set aside.
4. To make the meat sauce, heat the oil in a frying pan over a medium heat until hot.
5. Add the onion and garlic and fry for 3 minutes until soft, stirring frequently. Stir in the mince and continue to fry, stirring continuously for 5 minutes until browned. Add the oregano, cinnamon, passata and wine.
6. Bring to the boil and then reduce the heat to low and simmer for 20 minutes, or until the sauce is reduced and thickened.
7. Add the sugar and season with pepper.
8. Meanwhile, make the white sauce. Melt the butter in a small saucepan over a medium heat.
9. Add the flour and stir for 1–2 minutes, using a wooden spoon, until the ingredients have blended.
10. Remove from the heat and gradually stir in the soya milk until smooth and creamy.
11. Return to the heat and slowly bring to the boil, stirring continuously, until it begins to bubble. Simmer slowly for 3 minutes, stirring continuously, until the sauce thickens.
12. Remove from the heat and add the egg. Whisk thoroughly until it is fully blended.
13. Preheat the oven to 180˚C/350˚F/Gas 4 and grease 4 x 250ml/9fl oz/ 1 cup baking dishes or ramekin dishes with olive oil.
14. Put 1 slice of aubergine on the bottom of each dish, then pour a quarter of the meat sauce over it. Add another slice of aubergine, then add a quarter of the white sauce.
15. Bake for about 15 minutes until golden brown.
16. Serve warm with a salad.

Phytoestrogen Content

32.5mg per serving

Nutrition Facts

Calories

541

Fat

45 g

Sat. Fat

19 g

Carbs

9 g

Fiber

2 g

Net carbs

7 g

Sugar

2 g

Protein

24 g

Sodium

201 mg

Cholesterol

162 mg