Moussaka-Style Aubergine Bake with Lamb

Layered aubergine and spiced lamb under a creamy topping.

SHOPPING LIST

• aubergine2
• lamb mince500g
• chopped tomatoes400g
• onion1
• garlic clove2
• ground cinnamon1 tsp
• dried oregano1 tsp
• plain flour40g
• butter40g
• milk500ml
• greek yogurt100g
• parmesan50g
• olive oil3 tbsp
• salt1 tsp
• black pepper1 tsp

METHOD

1. 1Slice the aubergines into 1cm rounds, salt them and leave for 10 minutes.
2. 2Rinse and pat dry, then brush with olive oil and grill for 3 minutes each side.
3. 3Brown the lamb with chopped onion and garlic, then add cinnamon, oregano, tomatoes and seasoning.
4. 4Simmer for 15 minutes until thickened.
5. 5Melt butter, stir in flour, then gradually whisk in milk to make a thick white sauce.
6. 6Take off the heat and stir through yogurt and half the parmesan.
7. 7Layer aubergine and lamb in an oven dish, pour over the sauce and sprinkle with remaining parmesan.
8. 8Bake at 190°C for 35 minutes until bubbling and golden.

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