Submitted by Maria bateson
Moussaka
Serving: 4
Ingredients
- 1 thinly sliced potato (optional)
- 1 thinly sliced and fried aubergine/eggplant
- 1 diced onion
- 2 minced garlic gloves
- 500g lamb mince
- 1 tbsp flour
- Tin chopped tomatoes
- 200ml vegetable stock
- 1/2 tsp ground cinnamon
- 1 tbsp tomato purée
- Salt and pepper
For the topping
- 3 eggs
- 250g natural yoghurt
- 100g feta
- Nutmeg to grate on top (optional)
Instructions
- Brown mince and onions in a pan, then add tomatoes, garlic, flour, stock, cinnamon, tomato pure and seasoning. Transfer to slow cooker. Lay the aubergine and potato on top to cover the sauce.
- Cook on low for 8 hours.
- For the topping, mix the ingredients together in a bowl and then pour over the top of the aubergines, use a spatula to ensure total coverage, grate nutmeg on top if desired.
- Cook on low for 1 hour.
- Brown under a grill for 20 mins.
Tried this recipe?Let us know how it was!
Was really nice however next time would use double the purée and some basil for extra flavour. I put tasty cheese on top before grilling!
Absolutely delicious and LOVE this recipe!
I’ve made this without browning in a pan first and it turns out fantastically.
The topping really adds an interesting and extra delicious element even if you don’t brown under a grill.
Good. Easy and tasted nice with a good texture. The only thing I found was the potato wasn’t cooked enough. But would do again.
Slicing thinner next time would help with that too Katy 🙂