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Photo of Quick moussaka pots by WW

Quick moussaka pots

7
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
Enjoy the flavours of Greece with these little Moussaka pots. Lamb, oregano, garlic and yoghurt, it really is a meal of Mediterranean goodness.

Ingredients

Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Garlic

2 clove(s), crushed

Lean lamb mince

500 g

Eggplant

1 medium, cut into 1.5cm pieces

Canned diced tomatoes

400 g, (1 x 400g can)

Dried oregano

1 tsp

Low-fat ricotta cheese

½ cup(s), (120g)

99% fat-free, plain or natural yoghurt, unsweetened

2 tbs

Fresh flat-leaf parsley

1 tbs, finely chopped

Instructions

  1. Heat oil in a large non-stick frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant.
  2. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned. Stir in eggplant, tomatoes, oregano and ½ cup (125ml) water. Bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until thickened. Season with salt and pepper.
  3. Spoon mixture into four 300ml-capacity heatproof dishes. Crumble ricotta into a bowl and add yoghurt. Mix with a fork until combined. Season with salt and pepper. Spoon over mince mixture. Place dishes on a baking tray.
  4. Preheat grill on high. Grill moussaka for 5 minutes or until golden. Sprinkle with parsley.

Notes

SERVING SUGGESTION: Steamed broccolini. TIP: Suitable to freeze (without ricotta, yoghurt and parsley) for up to 3 months.

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