Juicy eggplant layered with slow simmered lamb mince and topped with a rich bechamel sauce to create this Greek classic. Pair with a light salad and a crisp glass of white wine
Ingredients: Eggplant, Lamb Mince, Full Cream Milk, Dutch Cream Potato, Mutti Tomato, Brown Onion, Red Wine, Parmesan, Gluten Free Flour, Butter, Tomato Paste, Egg Yolk, Extra Virgin Olive Oil, Garlic, Salt, Black Pepper, White Pepper, Ground Cinnamon, Ground Nutmeg.
Nutritional: Energy 1960kj, Protein 27.6g, Fat 25.9g Saturated 12.5g, Carbohydrate 26.4g Sugars 11.8g, Sodium 818mg.
Serves one adult as a main or 2-3 adults as a entree with sides.
Heating instructions:
Poaching: Heat a pot of water, enough to cover the packet. Once the water had boiled carefully place packet into the pot, when the water is boiling again place lid on the pot and turn off heat. Poach for 10-12 mins
Oven: Preheat oven at 180 degrees, remove moussaka from the sealed packet and place onto a tray lined with baking paper and heat in over for 20-25 mins or until piping hot.
Microwave: Cut a hole in the packet, place the moussaka on a plate and microwave for 5-6 mins or until piping hot.
Contains: Egg, Dairy (Milk, Parmesan)
Gluten Free
* We make all efforts to be free of cross contamination, but our kitchen does handle dairy, soy, gluten, nuts, seafood, seeds and eggs