Greek · Dinner
Moussaka-style baked lamb and eggplant
Layers of spiced lamb mince, eggplant and a light yogurt topping, baked until golden.
- Calories
- 736 kcal
- Protein
- 45 g
- Carbs
- 39 g
- Fat
- 45 g
- Prep
- 15 min
- Cook
- 40 min
Per serving, for one person.
Contains: dairy, egg.
Ingredients
- 130 g Lamb mince
- 150 g Aubergine
- 80 g Potatoes
- 100 g Chopped tomatoes (tinned)
- ½ onion Onion
- 2 cloves Garlic
- ½ tbsp Olive oil
- ½ tsp Cinnamon
- 1 tsp Dried oregano
- 15 g Parmesan
- 60 g Greek yogurt (2%)
- 1 egg Eggs
Method
- Brush the eggplant and potato slices with a little of the oil and grill for 4 minutes per side until soft.
- Brown the lamb mince with the onion and garlic for 8 minutes, then add the tomato tin, cinnamon and oregano and simmer for 10 minutes.
- Layer the potato, lamb sauce and eggplant in a baking dish. Whisk the yogurt with the egg and parmesan and pour over the top.
- Bake at 190C for 20 minutes until the topping is set and golden.
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