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March 11, 2013 · 1:10 pm

Moussaka with Yoghurt and Cheese Topping (Greek)

I love Greek food.its very similar to Turkish food. One of my favourites is Moussaka. There are various ways of making this dish and mine is quite standard with just a little of my own input. I hope you enjoy it.

Ingredients

1 tbsp olive oil, plus extra for brushing
1 large onion, finely chopped
6/8 garlic cloves, crushed
500g lamb mince
1 tbsp tomato purée
½ tsp ground cinnamon
400g can chopped tomatoes
2 tsps dried oregano
1 tsp dried basil
1/4 tsp paprika
600g (about 2 medium) aubergines
for the topping
150ml Greek yoghurt
1 medium egg, beaten
25g freshly grated Parmesan
80g feta (crumbled or grated)
salt and black pepper to taste
a pinch of nutmeg

Procedure:

Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook, stirring, for 5 minutes, until soft. Increase the heat; add the minced lamb and cook, stirring, for 5 minutes, until browned. Drain off the fat in a sieve and then return the meat to the pan.
Add the purée and cinnamon and cook, stirring, for 1 minute. Add the tomatoes, then half-fill the can with water and pour into the pan. Add the oregano, basil, season and bring to the boil. Reduce the Meanwhile cut each aubergine diagonally into 5mm-thick slices. Brush with oil and flash fry them in a large frying pan, turning halfway, until pale golden. Drain on kitchen paper while grilling the remainder.
Heat and simmer, stirring occasionally for 20 minutes.
Preheat the oven to 200 C. For the topping, mix the yoghurt, egg and half the cheeses. Season with salt and pepper.
Spread half the lamb mixture in a deep, 1.2-litre ovenproof dish. Overlap with half the aubergine and the rest of the lamb. Top with the rest of the aubergine, spoon over yoghurt mixture and scatter with the remaining cheeses. Bake for 35 minutes or until golden brown.

Servings: 4

Oven Temperature: 200 C/180f/Gas 6