Recipe

Cheat's moussaka

Always a crowd-pleaser, this satisfying Greek dish is delicious served with crusty bread and a green salad.

  • 15 mins preparation
  • 55 mins cooking
  • Serves 4
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Ingredients

Cheat's moussaka
  • 3 1/2 tablespoon olive oil
  • 1 large brown onion, chopped
  • 1 large carrot, grated
  • 3 clove garlic, minced
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoon rosemary, chopped finely
  • 800 gram lamb mince
  • 1 1/2 tablespoon plain flour
  • 2 cup tomato passata
  • 1 tablespoon sugar
  • 3 bay leaves
  • sea salt and cracked black pepper
  • 1 large eggplant, trimmed and cut into 1cm-thick slices
  • 1 1/2 cup greek yoghurt
  • 1 egg
  • 1 egg yolk
  • 150 gram greek-style feta cheese, crumbled
  • 1/3 cup finely grated parmesan

Method

Cheat's moussaka
  • 1
    Preheat oven to 200°C (180°C fan-forced). In saucepan, heat 1½ tablespoons of the oil over medium-high heat. Cook onion and carrot for 5 minutes. Add garlic, allspice, cinnamon, rosemary and mince; cook for 5 minutes until meat is browned. Stir in flour. Cook for further 2 minutes.
  • 2
    Add passata, sugar and bay leaves to saucepan. Simmer for 10 minutes. Season with salt and black pepper to taste.
  • 3
    Meanwhile, heat remaining oil in frying pan over high heat. Cook eggplant for 1 to 2 minutes on each side until golden. Season. To make topping, whisk together yoghurt, egg, egg yolk and feta cheese.
  • 4
    Pour lamb mixture into base of baking dish and layer with eggplant slices. Pour over prepared topping and sprinkle over parmesan.
  • 5
    Bake moussaka for 30 minutes until top is golden and bubbling. Let stand for a few minutes before serving.