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Moussaka is a traditional Greek dish that has many variations. Traditionally it is made with minced lamb, but I have made it with minced beef before now and it still tastes fantastic.
I have used Total 0% fat Greek yogurt for the topping instead of a béchamel based one and the result is fantastic and also healthier.
450g lean minced Lamb
1 large Aubergine or 2 medium sized (approx 600g)
1 large Onion
500g Total 0% fat Greek Yoghurt
1 clove of garlic
1 teaspoon of Cinnamon
½ teaspoon of Allspice
1 teaspoon of Oregano
1 tin chopped tomatoes (approx 400g)
200ml vegetable or lamb stock
50g grated cheese (Parmesan and gruyere are great but A strong Cheddar works just as well)
50g cubed Feta cheese
1 tablespoon of olive oil plus a little for brushing
Salt and pepper
- Pre heat the oven to gas mark 5/180C
- Slice the Aubergine into ½ cm slices and lay on a baking sheet. Brush with olive oil and sprinkle with a little salt and cook in the oven for 25 minutes.
- Meanwhile heat 1 tblesp of olive oil in a pan and gentle fry 1 onion, which has been sliced, on medium heat for 10 minutes until soft and golden.
- Add the minced lamb and fry for 5 minutes until browned.
- Drain off any excess fat and return to the pan along with the crushed clove of garlic, cinnamon, allspice and oregano. Mix well and stir for a couple of minutes.
- Add the chopped tomatoes and stock and bring to the boil. Reduce to a gentle simmer and cook for 30 minutes until the mixture has reduced and you are left with a semi wet filling. Check for seasoning and add salt and pepper if needed.
- In a large jug or bowl mix the Greek yoghurt, egg and cheeses together so that all the yoghurt is mixed well.
- Now to assemble the dish. Take a large oven proof dish, enough for 4 people, and add half of the mixture. Top with a layer of half the cooked aubergines and repeat the process. Top with the yoghurt and cheese mixture and cook in a pre heated oven gas mark 5/180C for 40-45 minutes.
- Allow to rest for a few minutes before serving.