Mini moussakas

Instructions

1 Preheat oven to 180°C. To make white sauce, melt spread in a saucepan over a medium heat. Add flour and stir until well combined and mixture begins to bubble. Remove from heat and slowly add milk, stirring constantly. Return to heat and bring to the boil, stirring constantly. Reduce heat and simmer for 1 minute. Set aside.

2 Heat oil in a non-stick frying pan over a medium heat. Add onion and potatoes. Cook for 3-5 minutes, stirring occasionally, until tender. Add mince and cook for 8 minutes, stirring, until mince is brown. Add tomatoes.

3 Using a spoon, scoop flesh from eggplants, leaving a 1.5cm-thick shell. Roughly chop eggplant flesh and add to mince mixture. Cook for 3 minutes or until eggplant is soft.

4 Place eggplant shells in an ovenproof dish. Spoon mince mixture into eggplant. Spoon white sauce over mince and sprinkle with cheese. Bake for 20-30 minutes or until top is golden. Serve immediately with salad or vegetables.