Preparation time is 15minutes
Cook time is 55minutes
Total time is 1hours 10minutes
Serve is for 4 people
Estimated cost per serve is 9.01 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 2 large eggplant, thinly sliced into discs
- 2tablespoons olive oil
- 500grams lamb mince, lean
- 1 large onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 1teaspoons oregano, dried
- 400grams tomatoes, chopped
- 2tablespoons basil
- 150grams Greek style yoghurt, reduced fat, strained
- 2 large eggs, beaten
- 4tablespoons parmesan, grated
Nutrition per serving
2190kJ / 525Cal
2190 Kilojoules or 525 Calories
25% of daily energy intake*
Protein
35.2grams
Fat
35.8grams
Carbs
16.2grams
Sugars
13.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Classic Greek moussaka gets a lighter makeover in this simple recipe.
Method
Step 1 of 4
Pre-heat the oven to 180°C/160°C fan-forced. In a large bowl, toss the eggplant slices in half of the oil and lay them out on baking trays in a single layer. Roast for 10-12 minutes to soften.
Step 2 of 4
Heat the rest of the oil in a large pan on medium high heat and cook the lamb mince for 5 minutes, add the onions and cook for 5-7 minutes, add the garlic and oregano and cook for 2 minutes. Pour over the chopped tomatoes and basil, reduce the heat and simmer for 10 minutes.
Step 3 of 4
Mix the yoghurt, eggs and 3 tablespoons of parmesan together in a medium bowl. In a large ovenproof dish, spread a layer of lamb sauce and top with a layer of sliced eggplants. Repeat and top with the egg and yoghurt mix. Sprinkle with the remaining parmesan.
Step 4 of 4
Bake for 15 minutes until golden and bubbling.
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