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Ingredients
- 6 tbsp olive oil
- 3 3 large brown onion chopped
- 4 large carrot grated
- 3 garlic cloves minced
- 2 tbsp ground cinnamon
- 2 tbsp rosemary chopped finely
- 2000 gr lamb mince
- 4 tbsp plain flour
- 3 can Diced Tomato
- 3 tbsp sugar
- 3 bay leaves
- Sea salt
- Cracked black pepper
- 5 large eggplant trimmed & cut into 1cm-thick slices
- 5 cups Greek yoghurt
- 5 egg
- 3 egg yolk
- 500 gr Greek-style fetta cheese crumbled
- 200 gr finely grated parmesan
Servings:
Units:
Instructions
Preparation method
- Preheat oven to 200 C (180 C fan). In saucepan, heat 1.5 tbsp of the oil over medium-high heat.Cook onion and carrot for 5 mins, Add garlic, allspice, cinnamon, rosemary and mince. Cook for 5 mins until meat is browned. Stir in flour. Cook for further 2 mins. Add passata, sugar and bay leaves to saucepan. Simmer for 10 mins. Season with salt and black pepper to taste.
Cook eggplant
- Meanwhile, heat remaining oil in frying pan over high heat. Cook eggplant for 1 to 2 mins on each side until golden. season.
Make topping
- In bowl, whisk together yoghurt, egg, egg yolk and fetta cheese.
- Pour lamb mixture into base of baking dish and layer with eggplant slices. Pour over prepared topping and sprinkle over parmesan.
- Bake moussaka for 30 mins until top is golden and bubbling. Let stand for a few mins before serving.