Aubergines subtle sweet flavor and soft texture is the perfect casing for our spiced lamb mince topped with a creamy white sauce.
Prep: 45 mins
Cook: 20 mins
Source of iron
Eggplant and lamb mix
|Energy kJ (kcal)||1612 (385)|
|Vitamin B12 (ug)||2.5|
|Vitamin D (ug)||1.9|
+ The cooked lamb mince should be thick and well seasoned, but not dry.
+ Browning the mince is important for adding flavour. Cooking it over a high heat and splitting it into two batches all helps to create flavourful mince.
+ Tomato passata is an uncooked Italian-style sauce now available in most supermarkets.
+ To make this dish into a more traditional mousakka, cook and slice 6 small potatoes and place on top of the cooked lamb mince before topping with white sauce.
+ Lamb is nutritious and wholesome providing a natural source of essential iron, zinc and vitamin B12 for you and your family’s immunity and energy levels.