Single Serving Moussaka

Usually I find myself cooking way too much - I like to make extra portions to have later in the week for dinner or to take into work for lunch. But I often end up with about three or even four portions instead! It's probably because I tend to sneak in extra ingredients as I cook.

But here lies a dish that will always be, without fail, a single serving for me - the moussaka:

Moussaka is one of those dishes that is continually at risk of being served as a school dinner mess. Not matter how glorius it looks when you take it out of the oven, it doesn't seem to look as appetising once it's on the plate...

*Splodge*

Not particularly appealing to the eye if served at a dinner party, is it? So here are a few ideas for single serving moussakas, for you to serve proudly and with ease.

Baked Potato Moussaka (at top of post)

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For 2:

1 large jacket potato, halved
80g minced lamb or turkey
2 tbsp green lentils
Half a small red onion
6-8 slices of aubergine
6 cherry tomatoes, halved
1 tbsp tomato puree
1 tbsp parsley
Some fresh coriander
Some grated cheese (optional)
50g cottage cheese
50ml milk
1 small egg, beaten.
Bit of butter
Bit of flour
Bit of nutmeg

1) Microwave the potato halves for 10 minutes until cooked through.
2) Gently heat the milk, butter and flour. Mix in the cottage cheese, nutmeg and egg. Set aside.
3) Fry the onion and mince until brown. Mix in lentils, cherry toms and tomato puree.
4) Scoop the potato flesh out and mash with a bit of salt and grated cheese.
5) Add the mashed potato to the mince mixture. Stir in parsley and coriander.
6) Divide the mixture into the two potato skins.
7) Lay aubergine slices on top with the sauce and grill for about 5 minutes.


Mini Lamb Moussaka

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For 2:

200g lean minced lamb
200g chopped tomatoes
1 tbsp tomato puree
1 small red onion, chopped
Half an aubergine, sliced
2 tbsp lemon juice
1 tsp oregano
1 tsp rosemary
100g natural yoghurt
1 beaten egg
Some grated cheese
2 tbsp cooked couscous

1) Brown the onion and mince. Add tomatoes, puree and herbs and simmer for 15 minutes.
2) Season some aubergine slices and brush with lemon juice. Grill for a few minutes til soft.
3) Divide the lamb mixture into two ramekin dishes, layering the aubergine slices on top.
4) Mix yoghurt with egg and pour over the top. Sprinkle over cheese and couscous.
5) Grill for 15 minutes until bubbly and golden.


Stuffed Aubergine Moussaka

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For 2:

1 aubergine, sliced in half lengthways
100g lean minced lamb or turkey
Half a small red onion
8 cherry tomatoes, halved
1 tbsp tomato puree
50g green lentils
Some parsley
50g light soft cheese
50ml skimmed milk
1 small egg
1 tsp flour
1 tsp butter
A bit of lemon

1) Scoop out the aubergine flesh and dice. Turn the two empty halves upside down and set aside.
2) Make the mince mixture as for the Baked Potato Moussaka above.
3) Divide the mixture into the two aubergine halves. Bake at 190 degrees C for 40 minutes.
4) Meanwhile, make the sauce as per step 2 of the Baked Potato Moussaka above.
5) Pour over your stuffed aubergines once they're cooked through, then return to the oven for another 15 minutes.