Moussaka stuffed aubergine, topped with cheesy souffle sauce

Ingredients

1 large aubergine

1 garlic clove

1 small onion

70g hard cheese, e.g. Cheddar

15g hard cheese, e.g. Parmesan

225g lean lamb mince

1 x 5ml spoon dried parsley

1 x 5ml spoon dried mint

1 x 5ml spoon ground cinnamon

2 x 15ml spoon tomato purée

Black pepper

15g margarine

15g plain flour

100ml milk

2 eggs

Equipment

Knife, chopping board, large metal spoon, garlic crusher, grater, large non-stick frying pan with lid,  measuring spoons,  small saucepan, mixing spoon , measuring jug, oven proof baking dish, electric whisk, 2x medium bowls, paper kitchen towel, metal spoon, oven gloves

Method

1. Prepare the ingredients:
• cut the aubergine into half, spoon out the centre flesh;
• roughly chop the aubergine flesh;
• peel and crush the garlic;
• peel and finely chop the onion;
• grate the hard cheeses.
2. Dry-fry the mince with the garlic and onion for 5-7 minutes, stirring occasionally until the mince has browned and any juices run clear.
3. Add the parsley, mint, cinnamon, tomato purée, black pepper and the reserved aubergine and stir well.
4. Reduce the heat, cover with a lid and simmer for 10 – 15 minutes, stirring occasionally.
5. Make the cheesy soufflé sauce:
• melt the margarine in a small saucepan pan, add the flour and mix until a yellowish paste is formed (called a roux)
• gradually add the milk to the roux, mixing continuously to prevent any lumps from forming
• stir in the hard cheese, e.g. Cheddar and set aside to cool.
6. Preheat the oven to 180°C or Gas Mark 4.
7. Grease or line the oven proof baking dish.
8. Separate the egg whites from the yolks and place into different bowls.
9. Whisk the egg whites until a thick and creamy foam is formed (it should almost double in volume).
10. Beat the egg yolks into the cooled roux mixture and gently fold in the egg whites with a metal spoon.
11. Place the aubergine shells upright on the oven proof baking dish.
12. Spoon half of the mince mixture into each aubergine and top with the cheesy soufflé sauce.
13. Sprinkle over the hard cheese, e.g. Parmesan cheese.
14. Bake in the oven for 15-20 minutes, or until the cheese is golden brown.

Top tips:

  • The aubergine halves can be microwaved for 1-2 minutes (microwave times may vary) in order to soften these before filling with the mince mixture.
  • If short on time, the cheesy soufflé sauce can be replaced with crumbled feta cheese.
  • Serve with a tomato salsa and salad leaves.
  • Mixing the cheesy soufflé sauce gently will help reduce the loss of air.

 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?

Food skills:

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Weigh
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Measure
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Cut, Chop, Slice, Dice & Trim
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Peel
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Crush
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Grate
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Fry & Sauté
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Mix, Stir & Combine
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Whisk
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Beat
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Fold
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Glaze & Coat

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