Stuffed Aubergine Moussaka

Name: Stuffed Aubergine Moussaka
Ingredients: 1 aubergine sliced in half lengthways; 3 1/2 ounces lean minced lamb or turkey; 1/2 red onion a small; 8 cherry tomatoes halved; 1 tablespoon tomato puree; 4 1/8 tablespoons green lentils; parsley Some; 1 3/4 ounces soft cheese light; 3 3/8 tablespoons skimmed milk; 1 small egg; 1 teaspoon flour; 1 teaspoon butter; lemon A bit of

13 ingredients

5 steps

Ingredients

1 aubergine sliced in half lengthways
3 1/2 ounces lean minced lamb or turkey
1/2 red onion a small
8 cherry tomatoes halved
1 tablespoon tomato puree
4 1/8 tablespoons green lentils
parsley Some
1 3/4 ounces soft cheese light
3 3/8 tablespoons skimmed milk
1 small egg
1 teaspoon flour
1 teaspoon butter
lemon A bit of

Directions

1

1. Scoop out the aubergine flesh and dice. Put a bit of salt and lemon juice over the two empty halves, turn upside down and set aside.
2

2. Fry the onion and mince to brown, then add in the diced aubergine, tomatoes, puree and lentils to cook through.
3

3. Divide the mixture into the two aubergine halves. Bake them at 190 degrees C for 40 minutes, during which you can prepare the sauce.
4

4. Sauce: gently heat the milk, butter and flour in a pan til it starts to simmer. Take off the heat and slowly beat in the cheese and egg.
5

5. Add the sauce to the top of your stuffed aubergines once they're cooked through, then return to the oven for another 15 minutes to cook the topping.