Individual Moussakas

1. 1

   Preheat the oven to 400u00b0F. Line a baking pan with parchment paper.

2. 2

   Heat the oil in a medium skillet on medium heat. Add the onion and cook, stirring, for 3 mins or until soft. Add the ground pork and cook, stirring with a wooden spoon to break up the lumps, for 5 mins or until browned. Add the tomato paste, tomato and oregano. Bring to a boil. Reduce the heat to low; simmer, uncovered, for 8-10 mins or until the mixture thickens.

3. 3

   Using a teaspoon, scoop the flesh from the eggplant, leaving a 1/2 inch-thick shell. Place the shells on a baking pan. Coarsely chop the eggplant flesh. Add the flesh and lemon juice to the pork mixture and cook, stirring, for 3-5 mins or until the eggplant is soft. Cool. Season.

4. 4

   Spoon the pork mixture into the eggplant shells. Sprinkle with cheese.

5. 5

   Bake for 15 mins or until the shells are tender and the cheese is golden brown. Transfer to serving plates. Cut in half and serve with salad and lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.