Mini Moussaka
- prep
- 10m cook
- Makes
Ingredients
- 200g lamb mince
- 2 tbsp vegetable oil
- 1/2 clove of garlic
- 1/2 tsp oregano
- 1 tsp tomato purée
- 1 finely chopped onion
- 1/2 thinly sliced aubergine
- 50g of grated dairy-free cheese
- For the white sauce:
- 2 tbsp plain flour
- 240 ml cold water
- 1 tbsp dairy-free margarine
- 8 scoops of Althéra HMO, Alfaré HMO, Alfamino HMO or Alfamino Junior HMO powder
Method
- Pre-heat the oven to 180°C (gas mark 4)
- Heat 1 tbsp of oil and fry garlic and onion until soft
- Add mince and cook until browned
- Add oregano and tomato purée
- Place meat in a small oven-proof dish
- Heat a tbsp of oil and fry aubergine slices for 1–2 minutes each side or until golden and soft
- Lay these on top of the mince
- Whisk the flour, water, and margarine in a sauce pan over a low heat. Do this until the sauce looks smooth and thick, with the consistency of custard. Set aside to cool, and once it reaches serving temperature add 8 scoops of Althéra HMO, Alfaré HMO, Alfamino HMO or Alfamino Junior HMO powder
- Pour the white sauce over the aubergine and sprinkle with dairy-free cheese
- Place in the oven for 40 minutes. When thoroughly cooked through and crispy on top, allow to cool before serving.
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