Lamb Moussaka – Quick Recipe
1 tablespoon olive oil
1 large onion, chopped
1 garlic clove, crushed
3 cups (560g) chopped cooked lamb
400g can diced tomatoes
¼ cup chopped parsley
1 eggplant, sliced and grilled (see tip)
500g low-fat natural yogurt (see tip)
2 eggs, beaten
1 cup (100g) grated mozzarella
Salad, to serve
1. Preheat oven to 180°C.
2. Heat oil in a large frying pan on high. Sauté onion and garlic for 1-2 minutes, until onion is tender.
3. Stir in lamb, tomatoes and parsley. Season to taste. Spoon into a casserole dish. Top with a layer of eggplant.
4. In a bowl, combine yogurt and eggs. Pour evenly over eggplant. Sprinkle with mozzarella. Bake for 20-25 minutes. Serve with salad.
Tips: To cook eggplant, cut into 0.5cm slices, brush with a little olive oil and grill until both sides are golden.
Light sour cream can be used instead of yogurt.