So I decided to make a moussaka-type situation for tea and thought I’d share the recipe. I say moussaka-type thing because it’s loosely based on moussaka but not in any way authentic. I tried to make it lower in fat and generally a bit healthier.
- 500g lean beef mince
- 2 medium-sized aubergines
- 1 onion
- 1 clove garlic
- 1 tin chopped tomatoes
- 1 heaped tsp dried mixed herbs
- 3 large eggs
- 300ml fat-free yoghurt
- 1 large glass red wine
Slice aubergines into thin slices and dry-fry them. You don’t have to dry-fry but I think if you don’t then they can taste quite bitter.
Be warned, this needs to be done in batches unless you have the world’s largest frying pan, so it takes ages. This is where the large glass of red wine comes in; drink this as you dry-fry. It helps.
Layer the bottom of a lasagna dish with half of the aubergine slices.
Finely chop the onion and fry it (use the same frying pan as you did to fry the aubergine – let’s not make life difficult) in a little olive oil. After a couple of mins, add the garlic (finely chopped). Let cook for about 5 mins then add the beef mince to the pan. Once browned, throw in the tomatoes and mixed herbs. Simmer for about 10 mins.
Once this has been done, put this on top of the aubergines and layer the rest of the slices on top. If you find the mince mixture too watery just use a slotted spoon to add to the dish; if you try and drain it, a disaster will occur!
For the topping, whisk the eggs and yoghurt together and season with salt and pepper.
Pour this on top of everything and spread all over.
Bake in a pre-heated oven at 200° for around 45 mins or until browned at the edges.
I served a wedge of this with some spinach and baby tomatoes:)
Enjoy 🙂 With more wine.