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Lamb moussaka with yoghurt topping

Lamb moussaka with yoghurt topping

Serves: 
4
Time to make: 
1 hrs 15 mins (Hands-on time: 35, Cooking time: 40)
Total cost: 
$27.56 / $6.89 per serve
(at time of publication)
Health information: 
Gluten-free (or can be made gluten-free*)
High calcium
High fibre
Low sodium

Instructions

Instructions and steps: 

Step 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.

Step 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.

Step 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.

Step 4 In a small bowl whisk yoghurt, egg and feta until well combined. Season to taste.

Step 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.

Variations

Make it gluten-free: Use gluten-free yoghurt.

About this Recipe

Recipe by: 
Photography: Ian Wallace
First Published: 
May 2011

Rate this recipe

Rating: 
5
Average: 5 (1 vote)

2 Comments. Add yours

cheesemayo says:

So tasty! I swapped one eggplant for some mushrooms that I mixed in with the tomato and lamb mix (eggplant is VERY expensive at the moment) and this worked really well. This was very easy and had a lot of flavour - will definitely make this again.

MichellesKitchen says:

A delicious recipe that my whole family loved. I added more Feta to make the topping thicker.

Full ingredient list: 
  • oil spray
  • 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 eggplants, trimmed, cut in 1/2cm-thick slices
  • 1 cup reduced-fat Greek yoghurt
  • 1 egg
  • 1/3 cup crumbled reduced-fat feta
  • 4 cups steamed vegetables, to serve

Nutritional information (per serve)

Energy: 
1670kJ
Calories: 
399cal
Protein: 
44g
Fat: 
17g
- saturated: 
7g
Carbohydrates: 
20g
- sugars: 
14g
Dietary Fibre: 
6g
Sodium: 
370mg
Calcium: 
320mg
Iron: 
3.5mg

Nutrition information is given per serve
*NS: not specified