- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, finely chopped
- 500g minced lamb
- 400g/14oz can chopped plum tomatoes
- 2 tbsp tomato purée
- 2 tsp ground cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 200g/7oz jar chargrilled aubergines in olive oil, drained and chopped
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 200g/7oz pack feta cheese, crumbled
- 3 tbsp fresh mint, chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
Brown the mince: Heat the oil in a large, shallow pan. Toss in the onion and garlic and fry until soft. Add the mince and stir fry for 3-4 minutes until browned.
Season and simmer: Tip the tomatoes into the pan and stir in the tomato purée and cinnamon, then season generously with salt and pepper. Leave the mince to simmer for 20 minutes, adding the aubergines half way through.
To serve: Sprinkle the crumbled feta and chopped mint over the mince. Bring the moussaka to the table as the feta melts and serve it with a crunchy green salad and toasted pitta.