US
Moussaka and Greek salad
Prep and cooking time: 1hr
Complex carb portions, per serving: 0
Ingredients
Serves: 4
2 tbsp extra virgin olive oil
1 red onion, diced
4 garlic cloves, finely diced or minced
1 red pepper, diced
2 tsp dried oregano
1 tsp ground cinnamon
500g lamb mince
1 x 400g tin chopped tomatoes
1 tbsp tomato puree
2 large aubergines, thinly sliced
2 courgettes, thinly sliced
200g plain natural or Greek yoghurt
1 egg
½ tsp ground nutmeg or fresh nutmeg, grated
40g parmesan cheese, grated
Method
Preheat the oven to 180°C/160°C fan.
Heat 1 tbsp of oil in a large, non-stick frying pan, over medium heat.
Fry the onion, garlic, red pepper, and spices, until softened.
Add the lamb, salt, and pepper, and fry until browned. Add the tinned tomatoes and tomato puree.
Place the thinly sliced aubergine and courgette onto a non-stick baking tray and drizzle with the other tbsp of oil, salt, and pepper. Bake in the oven for 10-15mins, or until softened and lightly browned.
Lightly butter or oil an ovenproof baking dish and layer the aubergine slices, meat, courgette, aubergine (if any left), and then meat as the final layer.
Mix the yoghurt, egg, nutmeg, and salt and pepper, and cover the top meat layer with the mixture.
Finally, scatter parmesan over top and place in the oven for 35-45mins, or until golden.