This traditional Greek dish is a little time consuming to make but worth all the effort. It can be made in stages by cooking the lamb filling the day before which will in fact give the finished dish a richer flavour as it allows the ingredients to develop and mingle together.
Ingredients
Method
A bit of this, a bit of that
- 3 tbsp olive oil 350ml Onken Natural Set yogurt
- 1 large onion, peeled and diced 2 medium eggs, beaten
- 2 cloves garlic, crushed 25g plain flour
- 500g minced lamb ¼ tsp dried mustard (optional)
- 1 tsp ground coriander
- 100g Feta cheese
- 1 tbsp fresh rosemary
- 25g Parmigiano Reggiano for sprinkling
- 100ml red wine or vegetable stock
- Paprika pepper
- 400g tin chopped tomatoes
- 1 tbsp tomato puree
- 2 large aubergines, sliced
- salt
Step-by-step
- 1 Sprinkle the aubergines with salt and leave for 30 minutes.
-
2
Meanwhile: Heat 1 tablespoon oil in a non stick saucepan, add the onion and garlic and cook gently for 3 – 4 minutes. Add the lamb, coriander and rosemary and brown quickly for 5 minutes, stirring continuously with a wooden spoon.
Cooks Tip: If cooking the lamb mixture from cold then cover the dish and heat through for 25 minutes before adding the yogurt topping. - 3 Add the red wine, tomatoes and tomato puree, bring to the boil and reduce to a simmer, practically cover with the saucepan lid and leave to cook for 25 minutes.
- 4 Rinse and pat dry the aubergine slices with kitchen paper.
- 5 Heat half the remaining oil in a non stick frying pan and add half the aubergine slices, fry until lightly brown, the toss over a brown on the other side, remove to a plate and repeat for the other aubergine.
- 6 Arrange alternative layers of the aubergine and lamb mixture in a casserole dish finishing with the aubergines. (At this stage the dish can be cooled and then refrigerated if required for the following day).
- 7 Preheat the oven 190˚C/170˚C Fan/Gas Mark 5
- 8 To make the yogurt topping: In a medium bowl blend together the egg, cornflour and mustard, stir in the yogurt and crumble in the feta. Spoon onto the Moussaka and sprinkle over the Parmigiano cheese and a sprinkling of paprika. Place in oven and cook for 25 minutes until golden brown.
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This traditional Greek dish is a little time consuming to make but worth all the effort. It can be made in stages by cooking the lamb filling the day before which will in fact give the finished dish a richer flavour as it allows the ingredients to develop and mingle together.
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