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Ingredients
Lamb Mince Layer
1red onion
2clovesgarlic minced
800 gtinned/canned chopped tomatoes
500 gground/minced lamb
1/2tspground nutmeg
1/2tspground cinnamon
1/2tspground cloves
1tspdried oregano
+/- salt and pepperto taste
Eggplant Layer
Extra virgin olive oil
2 or 3eggplant/aubergineaubergines
Bechamel Sauce
300 mlnatural unsweetened yoghurtunsweetened
100 gfetacrumbled
3egg yolks
+/- salt and pepperto taste
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Instructions
Lamb
Set the oven to 180C/350F then start making the lamb layer.
Fry the diced onion in the olive oil. Add the garlic and cook until the onion is clear.
Add the lamb and continue to cook until all the meat is slightly browned.
Add the tomatoes and spices, then cook on a low heat for 15 minutes while you make the other layers.
Eggplant/Aubergine
Slice the eggplants/aubergines into 1-2cm slices. Heat a generous amount of olive oil in a frying pan, and fry the slices until golden on both sides.
As the eggplant slices are fried, place them in a single layer on the bottom of the baking pan. Keep half the slices for another layer once we assemble the moussaka.
Bechamel Sauce
In a measuring jug, put the yoghurt, crumbled feta and egg yolks. Whisk together with a fork.
To Assemble The Moussaka
Place the lamb mixture onto the baking dish that already has half the eggplant slices lining the bottom.
Place the remaining eggplant slices, then pour the béchamel sauce over the entire dish.