Photography: André Martin

Recipe by Jennene Plummer

Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Lamb

Simple and filling: quick lamb moussaka

INGREDIENTS

1 tablespoon olive oil
1 large onion, chopped
1 garlic clove, crushed
3 cups (560g) chopped cooked lamb
400g can diced tomatoes
¼ cup chopped parsley
1 eggplant, sliced and grilled (see tip)
500g low-fat natural yogurt (see tip)
2 eggs, beaten
1 cup (100g) grated mozzarella
Salad, to serve

METHOD

1. Preheat oven to 180°C.

2. Heat oil in a large frying pan on high. Sauté onion and garlic for 1-2 minutes, until onion is tender.

3. Stir in lamb, tomatoes and parsley. Season to taste. Spoon into a casserole dish. Top with a layer of eggplant.

4. In a bowl, combine yogurt and eggs. Pour evenly over eggplant. Sprinkle with mozzarella. Bake for 20-25 minutes. Serve with salad.

Tips: To cook eggplant, cut into 0.5cm slices, brush with a little olive oil and grill until both sides are golden.

Light sour cream can be used instead of yogurt.


In pictures: Six ways with roast lamb