Try this rich, hearty and quick variation on the classic family favourite
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 500g minced lamb
- 400g/14oz can chopped plum tomatoes
- 2 tbsp tomato purée
- 2 tsp ground cinnamon
- 200g/7oz jar chargrilled aubergines in olive oil, drained and chopped
- 200g/7oz pack feta cheese, crumbled
- 3 tbsp fresh mint, chopped
MethodToss in the onion and garlic and fry until soft. Add the mince and stir fry for 3-4 minutes until browned.
- 2½ tbsp olive oil
- 1 onion, chopped
- 2 plump garlic cloves, finely chopped
- 2 large carrots (350g total weight), diced
- 450g 5% fat minced beef
- 100ml white wine
- 1 tsp ground cinnamon, plus extra
- ¼ tsp ground allspice
- 400g can plum tomatoes
- 2 tbsp tomato purée
- 1 heaped tbsp chopped oregano leaves
- 2 good handfuls chopped flat-leaf parsley, plus extra to garnish
- 3 aubergines (about 750g/1lb 10oz total weight), ends trimmed
- 1 tbsp lemon juice
- 2 eggs
- 1 tbsp cornflour
- 300g 2% Greek yogurt
- 50g Parmesan, grated
- halved cherry tomatoes and thinly sliced red onion and rocket salad
- Heat 1 tbsp oil in a large, wide sauté pan. Tip in the onion and garlic, then fry for 6-8 mins until turning golden. Add the carrots and fry for 2 mins more. Stir the meat into the pan, breaking it up as you stir. Cook and stir over a high heat until the meat is no longer pink. Pour in the wine and briefly cook until most of the liquid has evaporated. Stir in the cinnamon and allspice. Tip in the tomatoes, tomato purée and 1 tbsp water (mixed with any juices left in the can), then stir to break up the tomatoes. Season with some pepper, add all the oregano and half the parsley, cover, then simmer on a low heat for 50 mins, stirring occasionally. Season to taste. Mix in the remaining parsley. Can be done a day ahead and refrigerated overnight.
- While the meat cooks (unless you are doing this a day ahead) prepare the aubergines. Heat oven to 200C/fan 180C/ gas 6. Brush a little of the remaining oil onto 2 large baking sheets. Mix the rest of the oil with the lemon juice. Slice the aubergines into 1cm thick lengthways slices, then lay them on the oiled baking sheets. Brush with the oil and lemon mix, then season with pepper. Bake for 20-25 mins until soft, then set aside. Lower oven to 180C/fan 160C/gas 4.
- Spread 2 big spoonfuls of the meat mixture on the bottom of an ovenproof dish (about 28 x 20 x 6cm deep). Lay the aubergine slices on top, slightly overlapping. Spoon the rest of the meat mixture on top. Beat the eggs in a bowl. Slacken the cornflour with a little of the yogurt, stir in the rest of the yogurt, then mix this into the eggs with half the cheese. Season with pepper. Pour and spread this over the meat to cover it. Sprinkle with the rest of the cheese, a little cinnamon and a grating of pepper. Bake for 50 mins-1 hr until bubbling and golden.
- Leave moussaka to settle for 8-10 mins, then scatter over some chopped parsley and cut into squares. Serve with a salad of tomato, red onion and rocket.
- 1 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 aubergine, diced
- 250g lean minced lamb
- 400g can lentil in water, drained
- 400g can chopped tomato
- 500g cooked potato, diced
- 2 tsp dried oregano
- ½ tsp cinnamon
- 150ml hot vegetable stock
- 500g tub Greek yogurt
- 1 egg, beaten
- Heat the oil in a large frying pan. Add the onion and cook for 3 mins until starting to colour and soften. Add the garlic, aubergine and lamb, then cook for 5-10 mins until the mince is brown and the aubergine is softened.
- Stir in the lentils, tomatoes, potatoes, oregano, cinnamon, some seasoning and the stock. Increase the heat and simmer for 10-15 mins until the mixture thickens.
- Heat grill to high. Transfer the lentil and lamb mix to an ovenproof dish. Mix the Greek yogurt with the beaten egg, then pour on top of the lentil and lamb mix. Grill for 5 mins until the top is bubbling and golden.
- 200g frozen sliced peppers
- 3 garlic cloves, crushed
- 200g extra-lean minced beef
- 100g red lentils
- 2 tsp dried oregano, plus extra for sprinkling
- 500ml carton passata
- 1 aubergine, sliced into 1½ cm rounds
- 4 tomatoes, sliced into 1cm rounds
- 2 tsp olive oil
- 25g Parmesan, finely grated
- 170g pot 0% fat Greek yogurt
- freshly grated nutmeg
- Cook the peppers gently in a large non-stick pan for about 5 mins – the water from them should stop them sticking. Add the garlic and cook for 1 min more, then add the beef, breaking up with a fork, and cook until brown. Tip in the lentils, half the oregano, the passata and a splash of water. Simmer for 15-20 mins until the lentils are tender, adding more water if you need to.
- Meanwhile, heat the grill to Medium. Arrange the aubergine and tomato slices on a non-stick baking tray and brush with the oil. Sprinkle with the remaining oregano and some seasoning, then grill for 1-2 mins each side until lightly charred – you may need to do this in batches.
- Mix half the Parmesan with the yogurt and some seasoning. Divide the beef mixture between 4 small ovenproof dishes and top with the sliced aubergine and tomato. Spoon over the yogurt topping and sprinkle with the extra oregano, Parmesan and nutmeg. Grill for 3-4 mins until bubbling. Serve with a salad, if you like.