Name: Must-make moussaka
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Greek
Ingredients: 500g pack lean minced beef; 1 large aubergine; 150g pot 0% Greek yogurt; 1 egg beaten; 3 tbsp parmesan finely grated; 400g can chopped tomato with garlic and herbs; 4 tbsp sun-dried tomato purée; 400g leftover boiled potato (or 350g/12oz uncooked weight boiled)

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Must-make moussaka

Must-make moussaka

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.3 out of 5.78 ratingsRate

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An easy version of the classic Greek dish moussaka, cheesy and comforting...

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Ingredients

Nutrition

Units:

MetricUS

500g pack lean minced beef
1 large aubergine
150g pot 0% Greek yogurt
1 egg

beaten
3 tbsp parmesan

finely grated
400g can chopped tomato

with garlic and herbs
4 tbsp sun-dried tomato purée
400g leftover boiled potato

(or 350g/12oz uncooked weight boiled)

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Nutrition: per serving

kcal342
fat9g
saturates4g
carbs25g
sugars6g
fibre4g
protein41g
salt0.97g

low

Method

step 1

Heat the grill to high. Brown the beef in a deep ovenproof frying pan over a high heat for 5 mins. Meanwhile, prick the aubergine with a fork, then microwave on High for 3-5 mins until soft. Mix the yogurt, egg and parmesan together, then add a little seasoning.
step 2

Stir the tomatoes, purée and potatoes in with the beef with some seasoning and heat through. Smooth the surface of the beef mixture with the back of a spoon, then slice the cooked aubergine and arrange on top. Pour the yogurt mixture over the aubergines, smooth out evenly, then grill until the topping has set and turned golden.

RECIPE TIPS

MAKING IT PERFECT

Softening the aubergine in the microwave cuts down the amount of oil that's usually soaked up when frying the aubergine for this dish. Remember to prick holes in it first so that it doesn't explode!

Recipe from Good Food magazine, December 2006

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A star rating of 4.3 out of 5.78 ratings

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