Mini moussakas

This delicious Greek favourite is made even more appealing served up as stuffed eggplants.

Instructions

Step 1 Preheat oven to 180°C. Melt table spread in a small saucepan over medium heat. Add flour and stir until well combined and mixture begins to bubble. Remove from heat and slowly add milk, stirring constantly. Return to heat and bring to the boil, stirring constantly. Reduce heat and simmer for 1 minute. Set aside.

Step 2 Heat oil in a non-stick frying pan over medium heat. Add onion and potato and cook for 3–5 minutes, stirring occasionally, until tender. Add mince and cook for 8 minutes, stirring, until mince is brown. Add tomatoes.

Step 3 Using a spoon, scoop flesh from eggplants, leaving a 1.5cm thick shell. Roughly chop eggplant flesh and add to mince mixture. Cook for 3 minutes or until eggplant is soft.

Step 4 Put eggplant shells into an ovenproof dish. Spoon mince mixture into eggplant. Spoon white sauce over mince and sprinkle with cheese. Bake for 15–20 minutes or until top is golden. Serve immediately with salad or vegetables.