This is how I remembered moussaka from my day’s living and working in Turkey and Greece. This recipe also has the benefit of being gluten free. I use full fat Greek yoghurt for a lovely creamy custard style topping. Serve with large crisp green salad with lemon and garlic dressing.
Prep time: 45 minutes. Cook time: 40 minutes. Servings: 4.
- 3 tbsp olive oil, plus extra for brushing
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 500g lean lamb mince
- 1 tbsp tomato purée
- ½ tsp ground cinnamon
- 400g can of chopped tomatoes
- 2 tsp dried oregano
- 600g (about 2 medium) aubergines
- 200g cooked potatoes (sliced)
- For the topping
- 200ml Greek yogurt
- 2 medium eggs, beaten
- 75g feta
1. Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook, stirring for 5 minutes, until soft. Increase the heat add the minced lamb and cook, stirring, for 5 minutes until browned. Drain off the fat in a sieve, then return the meat to the pan.
2. Add the purée and cinnamon and cook, stirring for 1 minute. Add the tomatoes, then half-fill the can with water and pour into the pan. Add the oregano, season, and bring to the boil. Reduce the heat and simmer, stirring occasionally for 20 minutes.
3. Meanwhile, preheat the grill to medium-high. Cut each aubergine diagonally into 5mm-thick slices. Brush with oil, put half on a baking sheet and grill for 5 minutes,
4. Preheat the oven to 200C/fan180C/gas 6.
5. For the topping, mix the yogurt, egg and half the cheese. Season with pepper.
6. Spread the lamb mixture in a deep, 1.2-litre ovenproof dish. Overlap with the aubergine and cooked potatoes. Spoon over yogurt mixture and scatter with the remaining cheese. Bake for 40 minutes or until golden and bubbling.
Variation – For a delicious vegetarian option, add 200g (dry weight) of cooked red or green lentils instead of the lamb.
Nutritional Info for lamb moussaka
Per Portion Calories 505/587g Carbs 26g/18% Protein 29g/24% Fats 31g/58%