A Definite Crowd Pleaser
Servings: 5-6
Prep Time: 50 Minutes
Cook Time: 1 Hour 10 Minutes
Ingredients
• Olive oil
• 2 large Aubergines, cut into large discs (approx 80mm thick)
• 700g jar of organic passata
• 1 Onion, finely diced
• 4 Garlic Cloves, Minced
• 800g Grass Fed Lamb Mince
• 1/2 teaspoon Ground Cinnamon
• 1/2 teaspoon Mixed Ground Spice
• 1/2 tablespoon Mixed, Dried Herbs
• Handful of fresh Rosemary
• 4 Free-Range Eggs
• 300g Full-Fat Greek-Style Organic Yoghurt (must be full fat)
• Fresh Nutmeg
• 50g Grated Organic Parmesan Cheese
The Method
1. Pre heat your oven to 180⁰C
2. Heat a griddle pan with a little olive oil and fry the aubergine discs on both sides until browned. Set aside.
3. Meanwhile heat some olive oil in a large saucepan and sauté the onion and garlic until softened. Add the lamb mince and continue to stir with a wooden spoon while the meat browns. Add the cinnamon, mixed spice and herbs. pour in the passata and give a good stir
4. Season with a little salt and pepper. Simmer the sauce on a low heat for at least 30 minutes (45 even better).
5. Whisk together the yoghurt and the eggs with a good grating of fresh nutmeg. Feel free to experiment with the number of eggs you use (remember you are trying to emulate béchamel)
6. Once you are ready to assemble the Moussaka drizzle a little oil over the base of a baking dish, then place half of the aubergines in a layer over the base. Pour over the lamb mix, then a final layer of aubergines. Smoothly spoon the yoghurt mix over the top of the aubergines, so that it sits on top. Sprinkle over a little parmesan cheese and a teeny grating of nutmeg
7. Put the Moussaka into the oven at 180⁰c and bake for 50 minutes. The dish will be ready when the top is slightly browned
*A top tip – Leave for 20 minutes before serving so you can cut into it neatly
