Beef & Lentil Moussaka with Yoghurt & Feta

Beef & Lentil Moussaka with Yoghurt & Feta

Eggplant has a chance to shine in this healthier take on a classic dish.
Servings 4
Total Time 40 mins

Ingredients

Topping

  • 1 eggplant thinly sliced
  • 1 tsp oil
  • 150 g yoghurt
  • 1 egg
  • ½ tsp salt
  • 100 g feta cheese crumbled

Moussaka

  • 1 red onion finely diced
  • 2 carrots grated
  • 1 tsp oil
  • 500 g lean beef mince
  • 1 tsp lemon pepper
  • 1 tsp sweet paprika
  • ½ tsp oregano
  • ¼ tsp chives
  • ¼ tsp ground cumin
  • 1 tsp cornflour
  • 70 g tomato paste
  • 1 tsp salt
  • 1 can brown lentils drained & rinsed
  • 1 can chopped tomatoes
  • ½ cup water
  • 75 g baby spinach
  • 1 tsp white wine vinegar

To Serve

  • 1 bunch parsley leaves picked

Instructions

  • Before you start, preheat oven to 220°C (or 200°C fan bake). Set aside a medium baking dish.
  • Prep eggplant and place on a lined oven tray. Season with salt and drizzle over oil. Roast in oven for 15-20 minutes, until tender. Turn half way through cook time.
  • Prep onion and carrot. Heat oil in a large fry-pan on medium-high heat. Add onion and carrot and cook for 3-4 minutes, until soft. Add beef and cook for about 4 minutes, until browned.
    Add spices and cornflour and cook for about 30 seconds, until fragrant. Add tomato paste, salt, lentils, canned tomatoes and water measure and bring to a simmer. Simmer for about 3 minutes, until thick. Fold through spinach and season to taste with salt and pepper.
  • Combine yoghurt, egg and salt in a small bowl and whisk, until smooth. Transfer beef mixture to oven dish and top with cooked eggplant in a single layer. Spread yoghurt mixture over evenly and crumble over feta. Bake in oven for 10-15 minutes, until golden.
  • Prep parsley.
  • Serve moussaka with a sprinkle of parsley.

Meet the Chef

Amber ‘Agria’

Amber ‘Agria’ is the brain and taste buds behind our Gourmet and Fresh Start Bags! Her favourite part of the role? Creating the recipes and eating them, of course! When it comes to local, New Zealand produce, Amber sure is a pro. Her favourite has to be asparagus, so she’s especially happy when asparagus season rolls around.

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