Recipes › Dinner

• Dinner
• 1 hr 30 min

Moussaka

Spiced lamb and aubergine layered and baked under béchamel.

Calories

542

Protein

23 g

Carbs

35 g

Fat

35 g

Per serving. Makes 6 servings.

Ingredients

• 2 Aubergine
• 3 tbsp Olive oil
• 1 Onion
• 2 Garlic
• 500 g Lamb mince
• 400 g Chopped tomatoes, canned
• 1 tbsp Tomato purée
• 1 tsp Ground cinnamon
• 1 tsp Dried oregano
• 30 g Parmesan
• 500 g Potato
• 6 servings Béchamel sauce

Contains: Cereals containing gluten, Milk. Always check the labels of what you buy.

Method

1. Heat the oven to 200°C (180°C fan). Slice the aubergines and peeled potatoes 1 cm thick, brush with the oil and roast on trays for 20 minutes until tender.
2. Meanwhile, peel and chop the onion and crush the garlic. Brown the lamb in a large pan for 5 minutes, add the onion and garlic and cook for 5 minutes. Pour off excess fat.
3. Stir in the tomatoes, tomato purée, cinnamon and oregano and simmer for 20 minutes until thick. Lower the oven to 180°C (160°C fan).
4. In a baking dish, layer the potatoes, then half the aubergine, the lamb, then the rest of the aubergine.
5. Pour over the béchamel and grate over the Parmesan.
6. Bake for 40 minutes until golden. Rest for 15 minutes before cutting into 6.

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