Rice moussaka

Loads of brinjals, beef, tomato and cheese makes this a warming winter bake. The rice makes it a complete meal. 

• Serves: 6
• Difficulty: easy
• Prep time: 15 - 30 minutes
• Cooking time: 45 - 60 minutes

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Ingredients

• 45ml (3 tbsp) olive oil
• 500g beef mince
• 1 onion, chopped
• 2 cloves of garlic, crushed
• 1 x 410 g can tomatoes, chopped, peeled
• 30 ml (2 tbsp) tomato puree
• salt and freshly ground black pepper to taste
• 30 ml (2 tbsp) dried origanum
• 4 brinjals, sliced
• 250 ml (1 cup) Spekko Long Grain Parboiled Rice
• 125 ml (½ cup) grated Parmesan cheese
• 125 ml (½ cup) grated cheddar cheese
• 60 ml (¼ cup) dried bread crumbs

Method

1. Cook Spekko Parboiled Long Grain Rice according to the instructions on the pack. Drain and set aside.
2. Preheat oven to 180 °C and grease a 23 cm oven dish.
3. Heat 15 ml of the oil in a large frying pan and brown mince, while breaking up any lumps. Add onion, garlic, tomatoes, puree, salt, pepper and origanum and simmer for 20 minutes or until the sauce thickens.
4. Meanwhile, sprinkle brinjals with salt and leaves to stand to draw out excess moisture.
5. Rinse and pat dry with paper towel. Heat remaining oil in a frying pan and fry brinjals until golden brown. Drain on paper towel if necessary.
6. Combine mince mixture, Spekko Long Grain Rice and half the cheeses. Mix well.
7. Sprinkle base and sides of oven dish with ½ the breadcrumbs. Line base and sides with some of the brinjal slices and spoon filling inside. Press down firmly and cover with remaining brinjal slices.
8. Mix remaining cheese and breadcrumbs and sprinkle on top. Bake for 25 minutes or until golden brown.
9. If preferred allow to stand for a few minutes and turn out onto a serving platter. Slice and serve with a green salad of your choice. Alternatively spoon portions from the oven dish.