Beef Aubergine Moussaka

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 220C/200C fan/gas mark 7. Trim the aubergine, then halve lengthways. Slice each half into four long strips. Place the aubergine onto a lined baking tray. Drizzle with oil and, if you’d like to, season with salt and pepper. Roast the aubergine on the top shelf of your oven until soft and golden, 15-20 mins. Turn halfway through cooking.

Step 2

Trim the carrot, then quarter lengthways (no need to peel). Chop into small pieces. Coarsely grate the Cheddar cheese. Heat a large frying pan on medium-high heat with a drizzle of oil. Once hot, add the beef mince and carrot, and cook until browned and the carrot has softened, 5-6 mins. Use a wooden spoon to break it up as it cooks. If you’d like to, season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

Step 3

Add the cinnamon, beef stock paste and tomato passata to the pan. Stir to combine and if you’d like to, season with salt and pepper. Simmer until thickened, 3-4 mins.

Step 4

Add the beef sauce to a medium ovenproof dish. Layer on the aubergine slices then spread cover with the creme fraiche. Sprinkle with the Cheddar and if you’d like to, season with salt and pepper.

Step 5

Bake the moussaka on the top shelf of your oven until golden, 10 mins.

Step 6

Divide the moussaka between your plates. Add the rocket then drizzle with olive oil (see ingredients for amount). If you’d like to, season with salt and pepper.