Spiced Lamb and Eggplant Casserole — Moussaka
Around 32% fewer calories and significantly lower saturated fat, lean lamb and beef mince replacing fatty lamb shoulder, aubergine grilled rather than fried, and full-fat Greek yoghurt in place of a full butter béchamel, with the authentic cinnamon-spiced depth and golden topping of the classic.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice 1 eggplant into 1cm thick rounds. Dice 0.5 large onion finely, mince 2 garlic cloves. Combine 150g lamb mince and 100g beef mince. Mix 150g Greek yoghurt, 1 egg, 20g Parmesan, pinch nutmeg, and salt until smooth.
Grill
Brush eggplant slices lightly with olive oil, season with salt and pepper. Grill under high heat 3–4 minutes each side until golden and tender. Set aside on a plate.
Saute
Heat a dry small pan over medium-high heat. Cook onion 4–5 minutes until softened, add garlic, cook 1 minute. Add combined mince, cook over high heat 4–5 minutes, breaking up continuously until browned throughout.
Bloom
Stir cinnamon, allspice, and oregano into the mince for 1 minute until fragrant. Add tomato purée, red wine, and chopped tomatoes; season well with salt and pepper.
Simmer
Reduce heat to medium-low, simmer meat sauce 15–18 minutes until thick and rich, stirring occasionally. Preheat oven to 180°C while sauce cooks.
Build
In a small deep baking dish (6–8 inch), layer grilled eggplant, then meat sauce, then remaining eggplant. Pour yoghurt topping evenly over the surface, spreading smooth.
Bake and plate
Bake 25–30 minutes until topping is golden and set. Rest 8 minutes, then plate portions directly from the dish or onto individual plates. Serve warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.