- October 2007
- Serves 4
- Takes 50 minutes to make and 35 minutes in the oven
A traditional Greek Moussaka will have a creamy, cheesy topping lying on a bed of aubergine and subtly spiced minced lamb. Get the recipe for it here.
- 31.2g (14.4g saturated)
- 12.3g (10g sugars)
- 1 tbsp olive oil, plus extra for brushing
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 500g lamb mince
- 1 tbsp tomato purée
- ½ tsp ground cinnamon
- 400g can chopped tomatoes
- 2 tsp dried oregano
- 600g (about 2 medium) aubergines
- for the topping
- 150ml Greek yogurt
- 1 medium egg, beaten
- 25g freshly grated Parmesan
- 50g feta
- 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.
- 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.
- 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, turning halfway, until pale golden. Drain on kitchen paper while grilling the remainder.
- Preheat the oven to 200C/fan180C/gas 6. For the topping, mix the yogurt, egg and half the cheeses. Season with pepper.
- Spread half the lamb mixture in a deep, 1.2-litre ovenproof dish. Overlap with half the aubergine and the rest of the lamb. Top with rest of the aubergine, spoon over yogurt mixture and scatter with the remaining cheeses. Bake for 35 minutes or until golden and bubbling.
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