Here’s how to make moussaka, the easy way!
SERVES 4 – PREP 30 MINS – COOK 50 MINS
3 large potatoes, sliced
1 large aubergine, sliced
2tbsp olive oil
1 onion, chopped
500g minced lamb
2 garlic cloves, crushed
1 tsp ground coriander
1 tsp ground cumin
1tsp dried oregano
120ml red wine or beef stock
400g can tomatoes
3tbsp tomato puree
300ml Greek yogurt
125g grated Cheddar cheese
1 Heat the oven to 190C, Gas 5. Put the potatoes into a pan of salted water, bring to the boil and simmer for 15 mins until tender.
2 Meanwhile, spread the aubergines onto a non stick baking tray, drizzle with 1tbsp oil and roast for 20 mins until tender.
3 Whilst these are cooking, heat the rest of the oil in a large heavy based frying pan, fry the onion for 5 mins, to soften.
4 Add the lamb, garlic, coriander, cumin and oregano and fry the meat for 10 mins until browned all over. Drain the potatoes.
5 Add the wine or stock, tomatoes and tomato puree. Season generously and simmer for 15 mins.
6 Put alternate layers of mince, potatoes and aubergines, into a 1.7 litre ovenproof dish, finishing with a layer of potatoes.
7 Mix together the eggs, yogurt and cheese in a jug with a fork. Season and pour over the potatoes. Bake for 30 mins until the topping is golden. This will keep in the fridge cooked for up to 3 days. Warm through in the microwave or oven, to serve.
Per serving: 742 cals, 45g fat (21g saturated), 37g carbs