Foodie Friday – Moussaka Recipe

Why shouldn’t babies with allergies eat like us?

Ingredients

75g Minced lean minced lamb

1/2 Small onion

1/4 Small aubergine

2 Tomatoes

Olive oil

Garlic

Oregano

Bechemel Sauce (see previous recipe)

Material

Frying pan

Blender (if your baby is not yet eating lumpy food)

Oven proof dish

Oven

  1. Pre-heat oven to 180°c.
  2. Wash, peal and cut all your veggies.
  3. In your frying pan heat the oil.
  4. Fry the onions and garlic. Then add your lamb.
  5. Mix in the aubergine and tomatoes and oregano. Mix well making sure that your meat doesn’t stick to the pan.
  6. Cook on a medium heat for around 15 minutes.
  7. Blend (if your baby is not yet eating lumpy food)
  8. Transfer to an oven proof dish.
  9. Make your bechemel sauce and pour over your meat.
  10. Bake for around 20 minutes.
  11. Leave to cool before serving.

 

TIP! If you can’t find any lean lamb try replacing it with beef.

WARNING! When cooking garlic, don’t let it turn brown – it leaves a bitter taste.

 

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