6 servings
Prep: 15 mins,
Cooking: 1 hr 15 mins
An easy shortcut moussaka, smokey eggplant slices filled with herb flavoured lamb mince, on a bed of crushed baby potatoes baked with a fragrant tomato sauce, drizzled with thin cream and a sprinkling of pecorino cheese.
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Ingredients (30)
Lamb
2 tbsp | olive oil |
1 | large onion — finely chopped |
500 g | lamb mince |
2 | garlic cloves — crushed |
4 sprigs | fresh oregano — or 2 teaspoons dried oregano |
2 tsp | ground cinnamon |
1/2 tsp | ground nutmeg |
1 tsp | salt |
1/2 tsp | black pepper |
2 tbsp | tomato paste |
1/2 cup | white wine |
1 cup | tomato passata |
2 | large aubergines |
12 | baby potatoes |
Cheese filling
150 g | ricotta cheese |
150 g | feta cheese |
2 cup | Greek yoghurt — plain |
1 | egg |
1/2 cup | fresh parsley — chopped |
1/2 cup | provolone cheese — finely grated |
1/2 tsp | salt |
1/2 tsp | black pepper |
Tomato sauce
1 tin | baby cherry tomatoes |
1 cup | tomato passata |
1 tbsp | tomato paste |
2 tbsp | white balsamic vinegar |
1 tbsp | olive oil |
1 tsp | dried oregano |
1 tsp | salt |
Topping
1/2 cup | pouring cream |
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