- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 45 minutes
- Effort: easy
- 3 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, crushed
- 500 g minced lamb
- 1 tsp ground coriander
- 1 tbsp fresh rosemary
- 100 ml red wine or vegetable stock
- 400 g can chopped tomatoes
- 1 tbsp tomato purée
- 2 large aubergines, sliced
For the topping
- 350 ml yogurt, such as Onken Natural Set Yogurt
- 2 eggs, beaten
- 25 g plain flour
- 1/4 tsp dried mustard, optional
- 100 g feta cheese
- 25 g parmesan, for sprinkling
Tips and Suggestions
If you are cooking the lamb mixture from cold then cover the dish and heat through for 25 minutes before adding the yogurt topping.
1. Sprinkle the aubergines with salt and leave for 30 minutes.
2. Meanwhile: Heat 1 tablespoon oil in a non stick saucepan, add the onion and garlic and cook gently for 3 4 minutes. Add the lamb, coriander and rosemary and brown quickly for 5 minutes, stirring continuously with a wooden spoon.
3. Add the red wine, tomatoes and tomato purée, bring to the boil and reduce to a simmer, practically cover with the saucepan lid and leave to cook for 25 minutes.
4. Rinse and pat dry the aubergine slices with kitchen paper.
5. Heat half the remaining oil in a non stick frying pan and add half the aubergine slices, fry until lightly brown, the turn over and brown on the other side, remove to a plate and repeat for the other aubergine.
6. Arrange alternative layers of the aubergine and lamb mixture in a casserole dish finishing with the aubergines. (At this stage the dish can be cooled and then refrigerated if required for the following day).
7. Preheat the oven 190C/170C Fan/Gas Mark 5
8. To make the yogurt topping: in a medium bowl blend together the egg, corn flour and mustard, stir in the yogurt and crumble in the feta. Spoon onto the moussaka and sprinkle over the parmesan cheese and a sprinkling of paprika. Place in oven and cook for 25 minutes until golden brown.
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