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Lamb & Aubergine Moussaka with Feta Topping & Leafy Salad
Get ready to be whisked off to Greece with our take on Moussaka. Think slices of gooey roasted aubergine and a rich tomato sauce, featuring juicy British lamb mince and warm spices. Top with a lighter béchamel-style Greek yoghurt & feta cheese sauce bake til golden and bubbling. Delish!
High protein
8 plants
Serving size
Ingredients
- 80g mixed salad leaves
- 200g feta (Milk)
- 160g greek style yoghurt (Milk)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 2 tbsp thickened aged balsamic vinegar (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 400g passata (tomatoes, salt, citric acid)
- 2 tbsp Moroccan seasoning (Cumin, Coriander, Mint, Garlic, Caraway Powder, Paprika Flakes, Chilli Powder, Cayenne Pepper)
- 2 tbsp tomato purée
- 500g lamb mince
- 40g baby spinach
- 4 garlic clove
- 1 onion
- 2 aubergine
Nutritional Information
Calories: 617
Protein: 40g
Carbs: 20g
Fat: 40g
Lamb & Aubergine Moussaka with Feta Topping & Leafy Salad
Get ready to be whisked off to Greece with our take on Moussaka. Think slices of gooey roasted aubergine and a rich tomato sauce, featuring juicy British lamb mince and warm spices. Top with a lighter béchamel-style Greek yoghurt & feta cheese sauce bake til golden and bubbling. Delish!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a large frying pan, a large ovenproof dish, a small bowl a measuring jug & a sieve
Roast the aubergines
- Slice the aubergines into 1/2cm rounds and place onto the lined baking tray. Drizzle with 1 tbsp oil and season with salt and pepper
- Roast for 18-20 mins
Simmer simmer
- Meanwhile, thinly slice the onion. Finely chop or crush the garlic. Rinse the spinach
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the onion and lamb and cook for 6 mins, breaking the lamb up with a wooden spoon, until golden brown. Season with salt and pepper
- Add the tomato puree, Moroccan seasoning and garlic and cook for another 1 min
- Stir in the passata, stock powder, half the balsamic and 150ml water. Simmer for 6 mins, until thickening, then stir in the spinach until wilted
Make the feta sauce
- Add the yoghurt to the small bowl and crumble in half the feta. Mix well and season to taste. Add a splash of water to loosen
Assemble the moussaka
- Spoon half the lamb mixture into the large ovenproof dish then top with a layer of half the aubergine slices
- Repeat with the remaining mince and aubergine. Spoon the feta sauce over the top, then crumble over the remaining feta
- Bake for 5 mins, until golden and bubbling
Plate up
- Serve the moussaka onto plates. Serve the salad leaves alongside, drizzled with the remaining balsamic
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