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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Good Food Magazine. A quick and easy version of the traditional Greek recipe. Ingredients:
2 tablespoons olive oil |
1 large onion, finely chopped |
2 garlic cloves, finely chopped |
500 g ground lamb |
400 g chopped plum tomatoes |
2 tablespoons tomato puree |
2 teaspoons ground cinnamon |
200 g chargrilled aubergines (in olive oil, drained and chopped) |
200 g feta cheese, crumbled |
3 tablespoons fresh mint, chopped |
Directions:
1. Heat the oil in a large, shallow pan.
2. Toss in the onion and garlic and fry until soft.
3. Add the mince and stir fry for 3-4 minutes until browned.
4. Season and simmer:
5. Tip the tomatoes into the pan and stir in the tomato purée and cinnamon, then season generously with salt and pepper.
6. Leave the mince to simmer for 20 minutes, adding the aubergines half way through.
7. Serve sprinkled the crumbled feta and chopped mint over the mince. Bring the moussaka to the table as the feta melts and serve it with a crunchy green salad and toasted pitta.
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