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au

Moussaka
Greek style minced lamb rich in essential iron
and zinc.

Ingredients
3 eggplants cut into 3mm long slices
Vegetable oil, for cooking the eggplant
1 tbsp salt, for eggplant
Paper towel
500g minced lamb
1 onion, peeled and diced small
4 garlic gloves, peeled and sliced
425g crushed tomatoes
½ cup parsley or oregano leaves, chopped
Seasoning (optional):
1 cup of good quality breadcrumbs toasted
2 cups grated parmesan or good quality cheese

White sauce
50g canola margarine (or butter)
50g plain flour
2 cups of milk

To make
Preheat oven to 200 degrees, grease an ovenproof dish (around 20cm by 30cm).
Lamb
Add 1 tablespoon of oil, to a large frying pan, on medium - high heat. Add the onion and garlic, sauté for
1 – 2 minutes until soft and brown in colour. Add the lamb and allow to cook for 4 – 5 minutes, then add
the tomatoes and herbs. Turn the heat down to a simmer and allow to cook for a further 30 minutes.
Eggplant
Wash the sliced eggplant in cold water to remove the starch, then pat dry using paper towel. Sprinkle
evenly with a little salt. In a very hot pan add a tablespoon of oil, then the eggplant. Brown each side then
place on to paper towel to soak up the oil. Repeat this method until all of the eggplant is cooked.
White sauce
Place a pot on medium heat and add the margarine or butter. Once melted add the flour, stir and cook for
one minute. Add the milk a little at a time while stirring. Leave on a low heat and stir every 30 seconds
for around 5 minutes until sauce thickens.

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Assembling
Sprinkle the bottom of a rectangular dish with breadcrumbs. Evenly place slices of the eggplant over the
crumbs then sprinkle with a little cheese (keep ½ cup of cheese to sprinkle on the top of the white sauce)
and finally add the lamb (using only one third of the mix). Repeat the assembly of the mix again;
(crumbs, eggplant, cheese, lamb) until all the ingredients is used up.
Finally, melt the remaining cheese into the white sauce then pour over the top of the moussaka.
Cook for an hour. If needed, place tin foil over the top of the moussaka to stop the top from over
browning.
Serve with a large fresh salad or steamed vegetables.

Serves 4 - 6 people

Small hand helpers

Your kids can wash the vegetables, pat them dry with a paper towel and then sprinkle salt over them,
sprinkle the breadcrumbs into the dish or place the cooled eggplant into the dish.
 
Iron out any problems
Most adults appreciate that low iron levels lead to feelings of tiredness, but iron is equally recognised for
its essential role in brain development and immunity. Studies have shown that children with iron
deficiency, score lower on tests of mental development and have difficulties with body balance, co-
ordination and in language skills. Inadequate iron can also affect memory and attention levels as well as
the ability to learn new material. Lean red meat is the most readily available and absorbable source of
iron, and provides other essential brain nutrients like zinc and vitamin B12. Boost your kids iron intake
by including lean red meat 3-4 times a week. Slip a serve into sandwiches or as lunchbox leftovers too
and don’t simply save for evening meals.

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