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Moussaka

5 from 4 votes
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Serving: 4
Prep Time 20 minutes
Cook Time 9 hours
Total Time 9 hours 20 minutes

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.
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