MINCE with a twist

LIFT YOUR DINNER GAME WITH THESE TASTY TAKES ON A FAMILY FAVE

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Moussaka Bake

SERVES 6PREP & COOK 1 HOUR 40 MINS

■ 2 medium eggplants (about 450g each), trimmed

■ 1kg red potatoes, cut into 1cm-thick slices

■ 500g lean beef mince

■ 1 large onion, finely chopped

■ 2 cloves garlic, crushed

■ ¼ cup tomato paste

■ 2 x 400g cans crushed tomatoes

■ 1 beef stock cube, crumbled

■ 1 tbsp chopped fresh oregano (or 2 tsp dried)

■ 1 tsp ground cinnamon

TOPPING

■ 300g fresh ricotta

■ ½ cup finely grated parmesan

■ 300ml pure cream

■ 2 cups grated Perfect Melt 4 Cheeses

1 Cut eggplants lengthways into 1cm-thick slices. Place in a single layer on two trays. Sprinkle both sides with salt. Stand for 30 mins.

2 Rinse eggplant well under cold water. Drain. Pat dry with paper towel. Arrange slices on two large oven trays lined with baking paper. Spray both sides with cooking oil.

3 Cook in a 220C preheated oven for about 15 mins, or until lightly browned and tender. Remove.

4 Meanwhile, place potatoes in a large freezer bag. Microwave on High for about 8-10 mins, or until tender.

5 Heat a lightly oiled, large frying pan over a medium-high heat. Add beef, onion and garlic. Cook, stirring to break up mince, for 6-8 mins, or until browned. Add tomato paste. Cook, stirring, for 1 min.

6 Stir in tomatoes, stock cube, oregano, cinnamon and 1/3 cup water. Season with salt and pepper. Bring to boil. Reduce heat. Gently boil for 15 mins, stirring occasionally, until thickened.

7 TOPPING Whisk ricotta, parmesan and cream in a medium bowl until combined. Stir in 1 cup of the cheese. Season with salt and pepper.