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Mini moussaka

• Heather Walton

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Serves 6 - 8

A little work

Prep: 30 mins

Cook: 1 hr and 30 mins

This traditional lamb moussaka is full of tasty aubergine, tomatoes and cheese, suitable from 8 months

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Skip to ingredients

Ingredients

• 2tbsp Olive oil

• 1 Small aubergine

• 500g Lamb mince

• 1 Onion

  finely chopped

• 400g Tinned tomato

• 3tbsp Tomato purée

• ½tsp Dried oregano

• A pinch of cinnamon

• 2 Garlic cloves

  finely chopped

• 110g Cheddar cheese

  grated

• 4tbsp Parmesan cheese

  grated

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Method

• step 1

  Heat the oven to 240C/464F/Gas mark 9.

• step 2

  Dry fry the lamb until cooked through. Drain off excess oil.

• step 3

  Slice the aubergine into thick slices, brush with olive oil and cook in the oven at 240°C until brown both sides (30-35 minutes). Turn down the oven to 190C/375F/Gas mark 5.

• step 4

  Fry the onion and garlic in oil until soft then add the tomatoes, tomato puree, oregano and cinnamon.

• step 5

  Cook over a medium heat until the sauce thickens.

• step 6

  Place half the aubergine slices over bottom of a 2 pint oven dish, layer on half the meat sauce, and top with half the cheddar cheese.

• step 7

  Repeat these layers, sprinkling parmesan over the final layer.

• step 8

  Bake at 190C/375F/Gas mark 5 for 20-30 minutes.

• Use kitchen scissors to snip the aubergine into small pieces for your baby.

Like this? Try these:

• Lamb Rice Casserole

• Minty lamb stew

• Fruity lamb cous cous

• Baby weekly meal planner - 8 months

• Download our free, award-winning Weaning App

Authors

Heather Walton

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