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Fast-Track Moussaka
This classic Greek dish is equal parts comforting and delicious. You can make the bolognaise with lamb mince instead of beef mince if preferred. Softened zucchini or potato slices can be used instead of eggplant. Leftover bolognaise is also great layered into a lasagna with sheets of pasta and your favourite cheese sauce, or piled into scooped-out aubergine halves, topped with cheese, and baked.
Prep Time
15 mins
Cook Time
50 mins
Serves
6–8
Dinner
$
Ingredients
2 large eggplant, cut into semicircles about 1cm thick
extra-virgin olive oil, to brush
salt and freshly ground black pepper, to taste
1/2 lemon, finely grated zest of
1 tsp cinnamon
a pinch of ground cloves
1 cup plain yoghurt
1 cup sour cream
1 cup grated parmesan
2 eggs
Method
Preheat oven to 220°C fanbake and line an oven tray with baking paper for easy clean-up.
Arrange eggplant slices in a single layer on the prepared tray, brush with oil and bake until soft and lightly browned (about 15 minutes).
Remove from oven and reduce oven temperature to 160 ̊C fanbake.
Brush or spray base and sides of a roasting dish (about 30cm x 24cm) with oil.
Arrange half the eggplant slices in a single layer in the dish and season with salt and pepper.
Mix bolognaise with lemon zest, cinnamon and cloves. Spread half over the eggplant, top with another layer of eggplant, then with the rest of the bolognaise mixture.
Mix yoghurt, sour cream, parmesan and eggs and pour over the bolognaise. Bake until bubbling and golden (35-40 minutes). Serve hot.
