Moussaka parcels



Cheese sauce


1.Cut each eggplant lengthways into 10 slices, discard edge pieces.
2.Cook eggplant in batches in heated oiled large frying pan and drain on absorbent paper.
3.Heat oil in same pan and cook onion and garlic, stirring until onion softens. Add mince and spices and cook, stirring until browned. Add paste, wine and half the sauce and bring to the boil. Reduce heat and simmer covered for 30 minutes. Uncover and simmer about 10 minutes or until sauce thickens slightly. Remove from heat and stir in parsley.
4.Meanwhile, make cheese sauce. To make: melt butter in medium saucepan then stir in flour. Cook until mixture bubbles and thickens. Gradually stir in milk, cook, stirring until sauce boils and thickens. Remove from heat then stir in cheese, then egg.
5.Preheat oven to 200°C (180°C fan-forced).
6.Lay two slices of eggplant, slightly overlapping on board and spread ⅓ cup lamb mixture across centre of eggplant. Roll eggplant tightly to enclose filling and place seam-side down in shallow 2-litre (8-cup) ovenproof dish. Repeat with remaining eggplant and lamb mixture.
7.Pour remaining tomato pasta sauce over eggplant parcels and top with cheese sauce, sprinkle with cheese and extra cinnamon. Bake, uncovered, 20 minutes or until browned lightly.

The eggplant can be brushed with 1 tablespoon olive oil and cooked under the grill, if you prefer. Beef mince can be used in place of the lamb mince.


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