Moussaka with a Golden Yoghurt Top

• 3aubergines, sliced 1cm thick lengthways
• 3 tbspolive oil
• fine salt
• 1 tbspolive oil
• 500glamb mince
• 1onion, finely chopped
• 3garlic cloves, crushed
• 1 tspground cinnamon
• 2 tspdried oregano
• 2 tbsptomato puree
• 1 x 400gtin chopped tomatoes
• 75gred lentils, rinsed
• 300mlbeef or lamb stock
• black pepper
• 400gGreek yoghurt
• 2eggs
• 50gParmesan, grated
• 1/4 tspgrated nutmeg
• 120gmixed salad leaves
• 1 tbspextra virgin olive oil

Method

1. 1Heat the oven to 210C fan. Brush the aubergine slices on both sides with the 3 tablespoons of olive oil, season with salt and lay on two baking trays. Roast for 20 to 25 minutes, turning once, until soft and golden. Leave space between the slices so their edges brown.
2. 2Meanwhile heat the tablespoon of oil in a wide pan over a high heat. Brown the lamb for 6 to 8 minutes, breaking it up, until no pink remains and the fat has rendered. Pour off the excess fat. Add the onion and cook for 5 minutes until soft, then the garlic, cinnamon, oregano and tomato puree for 2 minutes.
3. 3Add the chopped tomatoes, lentils and stock with a teaspoon of salt and plenty of pepper. Simmer for 20 to 25 minutes, stirring now and then, until the lentils have softened into the sauce and it is thick. A wet ragu makes a wet moussaka.
4. 4Turn the oven down to 180C fan. Whisk the yoghurt with the eggs, 30g of the Parmesan, the nutmeg and a pinch of salt.
5. 5Layer half the aubergine in a baking dish about 30cm by 20cm, spread the ragu over, then the rest of the aubergine. Pour the yoghurt mixture over the top and spread to the edges. Scatter with the remaining Parmesan.
6. 6Bake for 30 to 35 minutes until the top is set, puffed and golden brown in patches. Rest for 10 minutes so it slices cleanly. Serve with the salad leaves dressed in the extra virgin olive oil.

Per serving

kcal

554

protein

34.4g

fibre

8.7g

carbs

28.7g

fat

34.2g