Moussaka
Over a year ago
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Ingredients
- 1 Large Onion
- 2 Garlic cloves crushed
- 1lb / 450g Lean minced Lamb
- 1 tbsp Fresh Thyme chopped
- 1 can / 400g Copped Tomatoes
- 1 tbsp Tomato Puree
- 1 Large Aubergine
- 1 Egg Beaten
- 1 tsp English Mustard Powder
- Salt and freshly Ground Black Pepper
- 300ml / ½ pint Low-fat natural Yogurt
Accompaniment
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Description
This low-fat alternative is a treat for any plate. If you wish, you can prepare the aubergine in advance and store in a container in the fridge.
Method
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1
1. Preheat the oven to 180c/350f/Gas Mark 4
2. Dry-fry the onion in a pan until soft.
3. Add the garlic and the lamb. Cook quickly until the meat is well sealed.
4. Add the thyme, tomatoes and tomato puree. Simmer gently and season with salt and pepper.
5. Cut the aubergine into thin slices. Place on a non-stick baking tray. Season with plenty of salt and pepper.
6. Grill for 2-3 minutes on each side until golden.
7. Place alternate layers of the lamb mixture and aubergine in an ovenproof dish.
8. Combine the yogurt with the beaten egg and the mustard, season well and pour over the lamb.
9. Bake in the oven for 30-35 minutes or until golden brown. Serve with a crisp green salad.
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