Lamb moussaka with yoghurt topping
- spray oil
- 1 red onion, finely diced
- 1 large carrot, finely diced
- 2 cloves garlic, crushed
- 500g lean lamb mince
- 2 tablespoons no-added-salt tomato paste
- 400g can no-added-salt chopped tomatoes
- 2 medium eggplantaubergineXs, trimmed, cut in ½cm-thick slices
- 1 cup reduced-fat Greek yoghurt
- 1 egg
- ⅓ cup crumbled reduced-fat feta
- 4 cups steamed vegetables, to serve
1 Spray a large saucepan with oil and cook onion and carrot over a medium heat, stirring occasionally, for 6-7 minutes until vegetables are soft. Add garlic and cook for 1 minute.
2 Add mince and cook, breaking up with a wooden spoon, for 5 minutes. Drain any excess fat from pan. Add tomato paste, stirring, for 1 minute, then add tomatoes. Bring to the boil then reduce heat to low and simmer for 10 minutes or until thick. Season to taste and remove from heat.
3 Meanwhile, spray a large chargrill pan or frying pan with oil and place over a high heat. Chargrill eggplants, in batches, for 2 minutes each side until lightly charred and tender.
4 In a small bowl whisk yoghurt, egg and feta until well combined. Season to taste.
5 Spoon one-third of the lamb mixture into the base of a 1.5-litre (6-cup)-capacity ovenproof dish. Top with one-third of the eggplant slices to evenly cover lamb. Repeat with another 2 layers of lamb and eggplant. Spread yoghurt topping over the top layer of eggplant and bake for 35-40 minutes until topping is golden brown. Serve with steamed vegetables.
Make it gluten free: Use gluten-free yoghurt.
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 7g
Dietary fibre 6g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like