Moussaka

Dad's favourite! An easy and tasty meal and this yogurt topped version is quite healthy too!....

Serves 6

Preheat the oven to 200c or 180 fan
Prep time: 30 mins
Cook time: 35 - 40 mins

Equipment
Bowl

Baking tray
Casserole dish

Pastry brush

Knife 

Chopping board

Garlic press

Scales

Tbsp measurer

Ingredients

3 tbsp olive oil (or 1 tbsp oil and an olive oil spray)

870g aubergines
300g  (approx 2 large) onions finely sliced
3 cloves garlic minced or finely diced
600g lamb mince
2tbsp tomato puree
400g passata or tinned chopped tomatoes
1 cinnamon stick
2 Bay leaves
1 tbsp oregano

1 tsp sugar

1/4 tsp cinnamon (don't tell dad!)

Topping
200g Greek Yogurt
1 egg, beaten
2 oz parmesan
2 oz feta crumbled 

Salt and pepper 

Slice the aubergines and lay on a baking tray. If you have an olive oil low cal spray, spray across the aubergines, turn each aubergine over and spray across the other side - this saves time and is healthier! If not, take 2 tbsp of the oil and use a pastry brush to coat the aubergines on one side, turn and brush the other side. Bake in oven for 35-40 mins. 

Meanwhile heat the remainder of the oil (1tbsp) in a casserole dish and gently saute the sliced onions. Cook over a low-mid heat for about 10 mins to soften. Add the minced garlic for the last minute and stir well. Empty into a bowl.

Using the same pan, turn up the heat and put in the mince. Brown, breaking it up with a wooden spoon. When browned add the onions back to the pan.

Add the tomato paste, chopped tomato or passata, cinnamon stick, bay leaf, sugar and oregano. Season with salt and pepper, bring up to the boil, put a lid on the casserole dish and turn down heat to simmer for 20 mins.

To make the topping put the yoghurt, beaten egg and half the parmesan  in a bowl. 

Season with salt and pepper and a little nutmeg (optional - I never put in as dad doesn't like it!). Whisk up to combine.

When the mince is cooked place half of it in the bottom of a medium lasagne dish in the dish and cover with the baked aubergine slices. Season well.

Cover with remaining mince and layer the aubergines with a slight overlap. Sprinkle the feta over the top.

 Pour the sauce across the dish, sprinkling with the remaining parmesan.

This can now be covered and put in the fridge to wait until ready to cook, or pop in the oven for 35 mins or until browned. Leave for 10 mins before serving.

Serve with salad or veg.

Enjoy!