Beef Moussaka Stacks

Ingredients

• 1 large (600 g) aubergine
• 3 tbsp (45 ml) olive oil
• 1 (120 g) onion, chopped
• 2 garlic cloves, minced
• 1 tsp (3 g) ground cinnamon
• 16 oz (450 g) lean beef mince
• 2 (300 g) tomatoes
• 1 tbsp (15 g) tomato paste
• 3/4 cup (180 g) low-fat ricotta
• 1 (50 g) large egg
• 3 tbsp (20 g) whole-wheat breadcrumbs

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Method

1. Heat the oven to 220°C (425°F). Cut the aubergine into slices a scant centimeter thick, brush with two thirds of the oil and roast on a half baking tray 15 minutes, until slumped and browned.
2. Meanwhile soften the onion in the rest of the oil, add the garlic and cinnamon for the last minute, then the beef, and brown it hard over medium-high heat 5 minutes, until no pink remains.
3. Grate the tomatoes on a box grater, discard the skins, and simmer them with the paste and the beef 8 minutes, until thick and no longer watery and the beef reads 74°C (165°F).
4. Build the stacks on the tray: aubergine, beef, aubergine, beef. Beat the ricotta with the egg, spoon it over each stack, scatter the breadcrumbs on and bake 10 minutes, until the top sets and browns.