Lamb Moussaka Recipe
Moussaka
 Prep Time ~ 30 mins | Cooking Time ~80 mins |
 Approx Cost ~ £12 |  Difficulty ~ Easy |
 Freeze ~ Yes |  Serves ~ 6 |
Tip ~ If you dislike the taste of feta, this can be ommitted from the topping and replaced with grated Cheddar cheese.
Ingredients
1kg / 2 ¼ lb aubergines, trimmed
5 tablespoons olive oil
Salt and pepper
450g / 1lb onions, peeled and finely sliced
3 garlic cloves, peeled and crushed
700g / 1 ½ lb lamb mince
2 tablespoons sun-dried tomato paste
400g can chopped tomatoes
1 cinnamon stick, slightly crushed
2 bay leaves
1 tablespoon chopped oregano
Topping:
200g carton Greek style yogurt
1 large egg
50g / 2oz Parmesan cheese, grated
Ground nutmeg
75g / 3oz feta cheese, roughly crumbled
Method
- Cut the aubergines into thick slices, brush both sides with a little olive oil and lay on large baking sheets. Season with salt and pepper. Roast at 200C, Gas mark 6 for 35 - 40 minutes, turning halfway through.
- Meanwhile, heat the remaining oil in a large pan. Add the onions and cook over a low heat for 10 minutes, until soft. Add the garlic and cook for 2 minutes. Tip into a bowl and set aside.
- Put the mince in the pan and brown, stirring, over a high heat. Return the onions and garlic to the pan.
- Add the tomato paste, chopped tomatoes, cinnamon, bay leaves and oregano. Bring to a simmer and add seasoning. Simmer, half covered for 20 minutes.
- To make the topping, put the yogurt, egg and half the grated Parmesan into a bowl and season with salt, pepper and nutmeg. Mix together using a balloon whisk, until combined.
- Spoon half the lamb mixture into a 2 litre / 3 ½ pint ovenproof dish. Cover with half the aubergine slices, overlapping them as necessary. Season well and repeat the layers, finishing with aubergine slices.
- Scatter the feta on top, then pour the yogurt mixture over the crumbled feta and sprinkle with the remaining Parmesan.
- Bake for 35 - 40 minutes until golden brown.