About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h00
Serves
6

Hungry Healthy Happy
serves 6

Yogurt is one of my favourite healthier alternative ingredients, as you can see throughout the book, and it really transforms this dish. The creamy topping is a combination of yogurt and egg and a little sprinkling of feta to perfect the dish.

Nutritional Values
Per serving
Energy 329 kcal
Fat 11.1 g (of which saturates 4.1 g)
Carbs 25 g (of which sugars 12.5 g)
Protein 29 g
Fibre 4.8 g
Sodium 0.3 g
Per serving

Posted by Creative Publishing international Published See Creative Publishing international's 92 projects » © 2019 Dannii Martin / Jacqui Small · Reproduced with permission.
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  • Step 1

    Preheat the oven to 190°C/375°C/gas mark 5.

  • Step 2

    Spread the aubergine slices out on a large baking sheet and bake in
    the oven for 15 minutes. Remove the aubergine from the oven and
    set aside. Do not turn off the oven.

  • Step 3

    Meanwhile, bring a medium pan of water to a boil and add the
    potato slices. Cook for 7 minutes, then drain and rinse under cold
    water. Set aside.

  • Step 4

    Heat the oil in large pan over medium heat, then add the onion and
    cook, stirring constantly, for 2 minutes until softened. Add the beef
    mince to the pan and stir with a wooden spoon to break up the
    meat. Cook gently for 10 minutes then add the chopped tomatoes,
    tomato purée, oregano and cinnamon and stir to combine. Season
    to taste and cook on a low heat for 5–10 minutes.

  • Step 5

    In a small bowl, combine the Greek yogurt and beaten egg and set
    aside.

  • Step 6

    Now assemble the moussaka. Spoon of the meat mixture into the
    base a large ovenproof dish. Top the meat the meat with a layer of
    potato slices, then top the potato with a layer of aubergine. Repeat
    the process until all of your ingredients are used up, ending with a
    layer of aubergine.

  • Step 7

    Pour the yogurt and egg mixture over the top of the moussaka,
    ensuring that the top is evenly covered. Crumble over the feta
    cheese and transfer the moussaka to the oven for 20 minutes until
    golden and bubbling.

  • Step 8

    Divide the moussaka between 6 serving plates and serve hot with a
    simple tomato and red onion salad.

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