Moussaka
Serves: 4 Prep Time: 30 minutes Cook Time: 1 hour
Eat
Serve with garlic bread and a crisp green salad.
Ingredients
- 450g/1lb lean lamb mince
- 1 small onion, peeled and finely chopped
- 1 large garlic clove, peeled and finely chopped
- 1.25ml¼tsp ground cinnamon
- 100g/4oz sweet corn
- 1 x 400g can chopped tomatoes
- 15ml/1tbsp tomato purée
- Salt and freshly milled black pepper
- 30ml/2tbsp freshly chopped flat-leaf parsley
- 450g/1lb aubergines, thinly sliced lengthways
- 1 x 200g tub Greek yogurt
- 1 egg, beaten
- 25g/1oz Parmesan cheese, grated
Method
- Heat a large non-stick frying pan and cook the mince, onion and garlic for 5-7 minutes.
- Add the cinnamon, sweet corn, chopped tomatoes, tomato purée and seasoning. Bring to the boil, reduce the heat and simmer for 10-15 minutes. Stir through the parsley.
- Preheat the oven to Gas mark 4, 180°C, 350°F.
- Arrange half the aubergines in the bottom of a large ovenproof dish and spoon over half the mince mixture. Repeat.
- In a small bowl mix together the yogurt, egg and seasoning and stir in half the Parmesan. Pour over the dish and sprinkle with the remaining cheese.
- Bake for 40 minutes or until brown.
- Serve with garlic bread and a crisp green salad.
Method
- Heat a large non-stick frying pan and cook the mince, onion and garlic for 5-7 minutes.
- Add the cinnamon, sweet corn, chopped tomatoes, tomato purée and seasoning. Bring to the boil, reduce the heat and simmer for 10-15 minutes. Stir through the parsley.
- Preheat the oven to Gas mark 4, 180°C, 350°F.
- Arrange half the aubergines in the bottom of a large ovenproof dish and spoon over half the mince mixture. Repeat.
- In a small bowl mix together the yogurt, egg and seasoning and stir in half the Parmesan. Pour over the dish and sprinkle with the remaining cheese.
- Bake for 40 minutes or until brown.
- Serve with garlic bread and a crisp green salad.
