Eggplant has a chance to shine in this healthier take on a classic dish.
Servings 4
Total Time 40 minutesmins
Ingredients
Topping
1eggplantthinly sliced
1tspoil
150gyoghurt
1egg
½tspsalt
100gfeta cheesecrumbled
Moussaka
1red onionfinely diced
2carrotsgrated
1tspoil
500glean beef mince
1tsplemon pepper
1tspsweet paprika
½tsporegano
¼tspchives
¼tspground cumin
1tspcornflour
70gtomato paste
1tspsalt
1canbrown lentilsdrained & rinsed
1canchopped tomatoes
½cupwater
75gbaby spinach
1tspwhite wine vinegar
To Serve
1bunchparsleyleaves 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.