Moussaka and Use-It-Up Aubergene Bake

So, seeing as it has been so long I decided to do a double whammy of recipes to make up for it! So brace yourselves...

Moussaka

Makes two portions

1/2 Onion

1/2 Aubergene
150g lamb mince

1.5 tablespoons of tomato puree

1/4 pint of water

Cheating Sharwoods spice packet (these are great)

White sauce (find a simple recipe if you make it from scratch, I normally put some onion, butter, flour, milk and cheese)

Cheese to taste

Pre-heat the oven to 210 degrees

1. Fry off the onion and mince

2. Add the spices, and fry for a minute or so

3. Add the tomato paste and water, bring to the boil and leave to simmer

4. Whilst this is simmering away, make your white sauce and slice the aubergenes
5. Plop the tomato/mince mix in a oven dish, then put a layer of aubergene, and then put white sauce and grate cheese on top

6. Bake in the oven for about 35 minutes, until the cheese is golden brown with a texture like sun!

Consume

Ok, I know this is cheating because I used a spice mix pack, but it is really really very tasty, so you should try it! Plus, it comes to about £3 for two, which you cannot complain about.

Then, with the left over aubergene I made an

Italian style Aubergene Bake!

Serves 1

1/2 aubergene

1/2 onion

1 clove of garlic

1/2 tin of tomatoes

A squish of tomato puree

1 teaspoon of basil pesto

Soft cheese (I used boursin garlic cheese)

Breadcrumbs

Parmesan (optional)

Dried basil

Black pepper

Crushed chillis (optional)

1. Slice the aubergene, chop the onions and garlic

2. Fry off the onion and garlic, add the tomatoes, tomato puree, pesto and seasonings. Simmer whilst

3. Brush the aubergene slices with a little olive oil and add a bit of seasoning

4. Grill the aubergenes until a little browned on both sides

5. Put half the tomato sauce in the bottom of a dish or bowl

6. Take the sliced aubergenes, and wedge two slices together with a some soft cheese and put the rest of the tomato sauce on top.

7. Mix breadcrumbs and parmesan together, and sprinkle this on top

8. Grill for a few minutes until the breadcrumbs are crispy.

Munch away!

This one was my own creations, a variation of a recipe I found online with what I had lurking about. I really enjoyed it, because of the variety of textures going on. The only downside was that the aubergene skin was a little tough and chewy, and a bit of a mission to cut! Very tasty and healthy though!

I hope some people fancy one of these recipes, please give it a go and let me know what you thought.

Keep munching

Claire