Individual Moussakas - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
1 medium onion, finely chopped
12 oz ground pork
1 tbsp tomato paste
1 can (14 oz) diced tomatoes
1 tsp dried oregano leaves
2 None equal-size medium eggplant, halved lengthwise
1 tbsp lemon juice
3/4 cup grated Cheddar cheese
None None Mixed salad and lemon wedges, to serve

Preparation

Preheat the oven to 400\u00b0F. Line a baking pan with parchment paper.
Heat the oil in a medium skillet on medium heat. Add the onion and cook, stirring, for 3 mins or until soft. Add the ground pork and cook, stirring with a wooden spoon to break up the lumps, for 5 mins or until browned. Add the tomato paste, tomato and oregano. Bring to a boil. Reduce the heat to low; simmer, uncovered, for 8-10 mins or until the mixture thickens.
Using a teaspoon, scoop the flesh from the eggplant, leaving a 1/2 inch-thick shell. Place the shells on a baking pan. Coarsely chop the eggplant flesh. Add the flesh and lemon juice to the pork mixture and cook, stirring, for 3-5 mins or until the eggplant is soft. Cool. Season.
Spoon the pork mixture into the eggplant shells. Sprinkle with cheese.
Bake for 15 mins or until the shells are tender and the cheese is golden brown. Transfer to serving plates. Cut in half and serve with salad and lemon wedges.