Beef & Lentil Moussaka with Yoghurt & Feta
Eggplant has a chance to shine in this healthier take on a classic dish.
Ingredients
Topping
- 1 eggplant thinly sliced
- 1 tsp oil
- 150 g yoghurt
- 1 egg
- ½ tsp salt
- 100 g feta cheese crumbled
Moussaka
- 1 red onion finely diced
- 2 carrots grated
- 1 tsp oil
- 500 g lean beef mince
- 1 tsp lemon pepper
- 1 tsp sweet paprika
- ½ tsp oregano
- ¼ tsp chives
- ¼ tsp ground cumin
- 1 tsp cornflour
- 70 g tomato paste
- 1 tsp salt
- 1 can brown lentils drained & rinsed
- 1 can chopped tomatoes
- ½ cup water
- 75 g baby spinach
- 1 tsp white wine vinegar
To Serve
- 1 bunch parsley leaves picked
Instructions
- Before you start, preheat oven to 220°C (or 200°C fan bake). Set aside a medium baking dish.
- Prep eggplant and place on a lined oven tray. Season with salt and drizzle over oil. Roast in oven for 15-20 minutes, until tender. Turn half way through cook time.
- Prep onion and carrot. Heat oil in a large fry-pan on medium-high heat. Add onion and carrot and cook for 3-4 minutes, until soft. Add beef and cook for about 4 minutes, until browned.Add spices and cornflour and cook for about 30 seconds, until fragrant. Add tomato paste, salt, lentils, canned tomatoes and water measure and bring to a simmer. Simmer for about 3 minutes, until thick. Fold through spinach and season to taste with salt and pepper.
- Combine yoghurt, egg and salt in a small bowl and whisk, until smooth. Transfer beef mixture to oven dish and top with cooked eggplant in a single layer. Spread yoghurt mixture over evenly and crumble over feta. Bake in oven for 10-15 minutes, until golden.
- Prep parsley.
- Serve moussaka with a sprinkle of parsley.
