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 minutes

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.

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