4
Greek
Moussaka
Allergens: Eggs, Milk
The Greek layered bake, aubergine and spiced beef under a béchamel top.
Ingredients
- Tomato purée 4 tbsp
- Aubergine 1 large
- Potatoes 350 g
- Tomatoes 400 g
- Eggs 1
- Greek yogurt 150 g
- Parmesan 3 tbsp
- Beef 500 g
Method
- Heat the grill to high.
- Brown the beef in a deep ovenproof frying pan over a high heat for 5 mins.
- Meanwhile, prick the aubergine with a fork, then microwave on High for 3-5 mins until soft.
- Mix the yogurt, egg and parmesan together, then add a little seasoning.
- Stir the tomatoes, purée and potatoes in with the beef with some seasoning and heat through.
- Smooth the surface of the beef mixture with the back of a spoon, then slice the cooked aubergine and arrange on top.
- Pour the yogurt mixture over the aubergines, smooth out evenly, then grill until the topping has set and turned golden.