Potato & Lamb Moussaka
PREP TIME: 20 min
COOKING TIME: 1 Hour and 30 min
SERVES: 6 – 8
3 medium eggplants, sliced thinly (lengthways)
Olive oil spray
1kg Spud Lite potatoes, thinly sliced
2 tablespoons extra virgin olive oil
750g minced lamb
1 brown onion, peeled and finely chopped
1 large carrot, peeled and diced
2 stick celery, diced
1 red capsicum, halved, deseeded and diced
2 garlic cloves, peeled and chopped
½ teaspoon ground allspice
1 teaspoon dried oregano
½ cup (125ml) white wine
½ cup (125ml) vegetable stock
1 tablespoon tomato paste
700g bottle tomato passata
1/3 cup chopped flat leaf parsley
1 teaspoon finely grated lemon zest
Sea salt and freshly ground black pepper
Greek yogurt Sauce
2 cups (500ml) Greek style yogurt
2 tablespoons cornflour
2 eggs, lightly beaten
¾ cup (60g) finely grated parmesan
pinch of grated nutmeg
sea salt and freshly ground black pepper
Preheat oven to 180°C (160°C fan-forced). Lightly grease a large rectangular lasagne dish.
Heat a chargrill pan over medium-high heat. Spray eggplant slices with olive oil and chargrill on both sides, in batches, and set aside for later.
Bring a large pot of salted water to the boil. Using a mandolin or box grater, thinly slice potatoes and add to a large pot of boiling water. Bring water back to the boil and cook for 5 minutes. Drain.
For the meat sauce, heat 1 tablespoon olive oil in a large non-stick saucepan over a medium high heat. Add lamb in batches, to prevent mince stewing in the pan, and set aside for later.
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Virginia SA 5120
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