Skip to the beginning of the images gallery

Lamb and eggplant moussaka

Name: Lamb and eggplant moussaka
Cook time: 30 min
Yield: 1

with bechamel sauce and mozzarella crumb

Ready in around 30 mins

RECIPE FACT:

Moussaka stems from an Arabic dish that is thought to have originated in Baghdad in the 10th century.

Nutritional Info:

Energy: 2263kj (540Kcal)
Protein: 42g
Carbohydrate: 30g
Fat: 25g
Contains: Milk, Gluten

Serving Amount:

Serves 1 person

Cooking Instructions:

Before cooking:

PREHEAT THE OVEN TO 210°C (FAN BAKE). BOIL THE KETTLE.
1. TO PREPARE THE EGGPLANT:

Line an oven tray with baking paper. Using half the eggplant. Cut the stalk end off, slice in half then into ½ cm half rounds. Place on the baking tray, season with salt and pepper and drizzle with oil. Place in the oven and bake for 10 -12 mins. Using half the carrot, peel and grate.
2. TO PREPARE THE LAMB AND LENTIL FILLING:

Peel and grate the carrot. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the premium lamb mince, season with salt and brown for 4-5 mins breaking up any large clumps with a wooden spoon. Add the carrot, pour in the tomato and oregano sauce and cook for 2-3 mins stirring occasionally. Season with salt and pepper and remove from the heat.
3. TO PREPARE THE MOUSSAKA:

Warm the bechamel sauce for 60 secs in the microwave or place in a pot and heat gently over a low heat. Lightly oil a small baking dish and add half the baked eggplant in a single layer to the bottom of the dish then top with the lamb and lentil filling. Cover with the remaining eggplant slices. Pour over the warmed bechamel sauce and sprinkle over the mozzarella crumb. Place into the preheated oven and bake for 10-12 mins or until the top is golden and bubbling. Remove from the oven and let it sit for a few mins.
3. TO COOK THE BEANS:

Top and tail the green beans. Place boiling water from the kettle into a pot and bring up to the boil over a high heat. Once boiling, add the beans and blanch for 2-3 mins. Drain well into a colander. Drizzle with olive oil and season with salt.
TO SERVE:

Cut the moussaka into sections and spoon onto a plate. Serve with a side of green bean.