Beef Mussaka testing

1. Beef Moussaka
 Serves 2
 15 min prep time
 60 min cooking
 369 Cal / serve
Ingredients
 1g Olive Oil Spray
 1 Onion (89g), finely chopped
 1 cloves Garlic (3g), finely chopped
 200g Lean Beef Mince
 1 tablespoons Tomato Paste (20g)
 1 teaspoons Dried Oregano (0.5g)
 1 Potato (123g)
 1 Eggplant (235g), cut into 1cm slices
 1 tablespoons Plain Flour (10g)
 3/4 cups Low Fat Milk (185g)
 25g Low Fat Tasty Cheese, grated
Method
1. Preheat oven to 200 C. Spray a saucepan with oil and heat over medium heat. Add
onion and garlic. Cook, stirring, for 2 minutes or until soft. Add mince. Cook, stirring
to break up lumps, for 4 minutes or until browned. Add tomato paste and cook,
stirring, for 1 minute.
2. Stir in oregano and 2/3 cup (160ml) water. Bring to the boil then reduce heat to
medium. Simmer for 10 minutes or until sauce is slightly reduced.
3. Meanwhile, cook potato in boiling water for 8 minutes or until just tender. Drain and
set aside to cool slightly. Cut into 5mm slices.
4. Heat a large non-stick frying pan over medium heat. Spray eggplant with oil. Cook for
5 minutes each side or until tender and golden.
5. Combine flour and 2 tablespoons water in a small bowl and stir until smooth. Place
milk in a saucepan and whisk in flour mixture. Cook over low heat, whisking
constantly, for 10 minutes or until sauce boils and thickens. Stir in cheese and season
with freshly ground black pepper.
6. Arrange potato in a single layer over base of a 3 cup (750ml) capacity baking dish.
Spread mince mixture over and top with eggplant, overlapping slightly. Pour white
sauce over. Bake for 30 minutes or until golden on top.