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Moussaka
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This healthy, filling dish, though most popular in Greece, originated in the Arab world. The eastern European version is made using potatoes but this version plumps for aubergines.
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Serves: 4
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Prep time: 30 mins
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Cooking time: 1 hr
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Skill level: Easy peasy
Ingredients
- 450g (1lb) lean minced lamb
- 1 small onion, peeled and finely chopped
- 1 large garlic clove, peeled and finely chopped
- 1/4tsp ground cinnamon
- 100g (4oz) sweet corn
- 1 x 400g can chopped tomatoes
- 1tbsp tomato purée
- Salt and pepper
- 2tbsp freshly chopped 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 mins.
- Add the cinnamon, sweet corn, chopped tomatoes, tomato purée and seasoning. Bring to the boil, reduce the heat and simmer for 10-15 mins. Stir through the parsley.
- 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 mins at 180°C/350°F/gas 4 or until brown. Serve with garlic bread and a crisp green salad.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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