Must-make Moussaka
Indulge in a comforting meal with this satisfying aubergine and beef bake. Savory minced beef is combined with flavorful herbs and sun-dried tomato puree, then layered with tender slices of aubergine and a creamy yogurt and parmesan topping. Baked to perfection, each bite offers a burst of hearty flavors that will leave you craving more.
— Constant Cookbook
Ingredients
- 500g pack lean minced beef
- 1 large aubergine
- 150g pot 0% Greek yogurt
- 1 egg , beaten
- 3 tbsp parmesan , finely grated
- 400g can chopped tomatoes with garlic and herbs
- 4 tbsp sun-dried tomato purée
- 400g leftover boiled potatoes (or 350g/12oz uncooked weight boiled)
Instructions
- Heat the grill to high. Brown the beef in a deep ovenproof frying pan over a high heat for 5 mins. Meanwhile, prick the aubergine with a fork, then microwave on High for 3-5 mins until soft. Mix the yogurt, egg and parmesan together, then add a little seasoning.
- Stir the tomatoes, purée and potatoes in with the beef with some seasoning and heat through. Smooth the surface of the beef mixture with the back of a spoon, then slice the cooked aubergine and arrange on top. Pour the yogurt mixture over the aubergines, smooth out evenly, then grill until the topping has set and turned golden.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 342 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 25 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 41 grams protein
- Sodium Content: 0.97 milligram of sodium
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