27 Apr Lamb Moussaka
Calories per serve: 330cal for 6 serves
Time to make: 1 hour
GF (DF) V F
• 1 tablespoon plain olive oil
• 1 red onion, finely diced
• 1 large carrot, finely diced
• 2 cloves garlic, crushed
• 500g lean lamb mince
• 2 tablespoons tomato paste
• 400g can chopped tomatoes
• 2 eggplants/aubergine, trimmed, cut in 1/2cm-thick slices
• 1 cup (250g) reduced-fat Greek yoghurt (DF yoghurt)
• 1 egg
• 1/3 cup crumbled feta (DF cheese)
- Heat 1/2 oil and cook onion and carrot over a medium heat, stirring occasionally, for 6-7 minutes until vegetables are soft. Add garlic and cook for 1 minute.
- Add mince and cook, breaking up with a wooden spoon, for 5 minutes. Drain any excess fat from pan. Add tomato paste, stirring, for 1 minute, then add tomatoes. Bring to the boil then reduce heat to low and simmer for 10 minutes or until thick. Season to taste and remove from heat.
- Meanwhile, heat remaining oil in a large chargrill pan or frying pan over a high heat. Chargrill eggplants, in batches, for 2 minutes each side until lightly charred and tender.
- In a small bowl whisk yoghurt, egg and feta until well combined. Season to taste.
- Spoon one-third of the lamb mixture into the base of a 1.5-litre (6-cup)-capacity ovenproof dish. Top with one-third of the eggplant slices to evenly cover lamb. Repeat with another 2 layers of lamb and eggplant. Spread yoghurt topping over the top layer of eggplant and bake for 35-40 minutes until topping is golden brown.
Veggie Option: Replace the lean lamb mince with a tin of Brown lentils or Chickpeas or 1/2 and 1/2 of each.