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Lamb & Aubergine Moussaka with Feta & Balsamic Salad
Get ready to be whisked off to Greece with our take on Moussaka. Think layers of gooey roasted aubergine and a rich sauce, featuring juicy British lamb mince and warm spices. Top with a lighter béchamel-style Greek yoghurt & feta cheese sauce and bake til golden and bubbling. Delish!
High protein
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 40g mixed salad leaves
- 100g feta (use half) (Milk)
- 80g greek style yoghurt (Milk)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 200g passata (tomatoes, salt, citric acid)
- 2 tbsp tomato purée
- 1 tbsp ras el hanout (Rose Petals, Coriander, Ginger, Green Cardamom, Galangal, Kalonji, Pimento, Lavender, Cassia, Cinnamon, Cayenne Pepper, Black Pepper Ground, Mace, Nutmeg, Cloves.)
- 150g lamb mince
- 40g baby spinach
- 2 garlic clove
- 1 onion
- 1 aubergine
Nutritional Information
Calories: 658
Protein: 42g
Carbs: 22g
Fat: 42g
Ingredients
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 40g mixed salad leaves (use half)
- 1 onion (use half)
- 2 tbsp tomato purée (use half)
- 1 aubergine
- 40g baby spinach (use half)
- 80g greek style yoghurt (use half) (Milk)
- 1 tbsp ras el hanout (use half) (Rose Petals, Coriander, Ginger, Green Cardamom, Galangal, Kalonji, Pimento, Lavender, Cassia, Cinnamon, Cayenne Pepper, Black Pepper Ground, Mace, Nutmeg, Cloves.)
- 100g feta (use a quarter) (Milk)
- 1 tbsp balsamic vinegar (use half) (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 2 garlic clove
- 150g lamb mince
Nutritional Information
Calories: 680
Protein: 45g
Carbs: 26g
Fat: 42g
Lamb & Aubergine Moussaka with Feta & Balsamic Salad
Get ready to be whisked off to Greece with our take on Moussaka. Think layers of gooey roasted aubergine and a rich sauce, featuring juicy British lamb mince and warm spices. Top with a lighter béchamel-style Greek yoghurt & feta cheese sauce and 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 medium ovenproof dish, a small bowl, a measuring jug & a sieve
Roast the aubergine
- Slice the aubergine into 1/2cm thick rounds and place onto the lined baking tray. Drizzle with 1 tbsp oil and season with salt and pepper
- Roast for 8-10 mins, then remove from the oven
Combine the flavours
- Meanwhile, finely slice the onion. Finely chop or crush the garlic. Rinse the spinach
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and lamb. Cook for 7 mins, breaking the mince up with a wooden spoon, until golden brown. Season with salt and pepper
- Add the garlic, ras el hanout and tomato puree and cook for another 1 min, then stir in the passata, stock powder, half the balsamic vinegar and 100ml water (50ml for 1 person)
- Simmer for 4 mins, until thickening. Stir in the spinach and cook for 1 min, until wilted. Season to taste
Make the feta sauce
- Add the yoghurt to the small bowl and crumble in one-quarter of the feta. Mix well. Season to taste and add a splash of water to loosen the sauce
Assemble the moussaka
- Spoon half the lamb mince into the medium ovenproof dish, then top with half the aubergine slices
- Repeat with the remaining mince and aubergine. Spoon the feta sauce over the top and sprinkle with another quarter of the feta
- Bake for 5 mins, until golden and bubbling
Plate up
- Share the moussaka between plates, with the salad leaves alongside, drizzled with the remaining balsamic and 1/2 tsp olive oil
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