Mini Moussaka

  • prep
  • 10m cook
  • Makes
Recipe of Mini Moussaka

Ingredients

  • 200g lamb mince 
  • 2 tbsp vegetable oil
  • 1/2 clove of garlic
  • 1/2 tsp oregano 
  • 1 tsp tomato purée
  • 1 finely chopped onion 
  • 1/2 thinly sliced aubergine
  • 50g of grated dairy-free alternative to cheese 
  • For the white sauce:
  • 2 tbsp plain flour
  • 240 ml cold water
  • 1 tbsp dairy-free margarine 
  • 8 scoops of hypoallergenic formula powder

Method

  1. Pre-heat the oven to 180°C (gas mark 4)
  2. Heat 1 tbsp of oil and fry garlic and onion until soft
  3. Add mince and cook until browned
  4. Add oregano and tomato purée
  5. Place meat in a small oven-proof dish
  6. Heat a tbsp of oil and fry aubergine slices for 1–2 minutes each side or until golden and soft
  7. Lay these on top of the mince
  8. Whisk the flour, water, and margarine in a sauce pan over a low heat. Do this until the sauce looks smooth and thick, with the consistency of custard. Set aside to cool, and once it reaches serving temperature add 8 scoops of hypoallergenic formula powder
  9. Pour the white sauce over the aubergine and sprinkle with dairy-free alternative to cheese
  10. Place in the oven for 40 minutes. When thoroughly cooked through and crispy on top, allow to cool before serving.

More cow’s milk-free recipes

VIEW ALL RECIPES

Arrow