Written by Lydia in Main Meals

This is one of our Aunty Angie’s lovely signature dishes. She originally got the recipe from a friend’s Weight Watchers book but made her own amendments so that it was not fat free! There is no potato in this recipe unlike some Moussakas and the white sauce on the top goes lovely and puffy with the addition of Greek yoghurt and an egg. I hope she won’t mind but I have added feta cheese to the white sauce for this recipe to give it even more of a Greek feel but you can also just sprinkle some Parmesan cheese on top if you prefer.

Ingredients

Serves 4

For the lamb ragu:
1 onion
1 clove garlic
2 sticks of celery
500g lamb mince
2x 400g tins of chopped tomatoes
1 tbsp tomato puree
1 lamb stock cube

2 Aubergines

For the white sauce:

25g butter
2 tbsp flour
200ml whole milk
150g greek yoghurt
1 egg, beaten
100g feta cheese

Method

  1. First make your lamb ragu. Finely chop the onion, garlic and celery. Pour some olive oil in a heavy based pan and sweat the onions, garlic and celery for about 5-10 minutes. Add in your lamb mince and cook until it has turned brown. Add in the tins of chopped tomatoes, tomato puree and lamb stock cube to the pan and stir well.
  2. Leave to reduce, stirring occasionally; this can take up to 40 minutes. Once you have a thick, meaty ragu, season to taste and take off the heat.
  3. Cut the aubergines into slices, about 1/2 cm thick. Season with salt to help draw out the moisture and then put them under a medium-hot grill. Grill them until they are soft and have slightly browned (about 15 minutes), turning them half way through the cooking time so they grill evenly on each size. Once done, take them from under the grill and put to one side, allowing the steam to escape.
  4. Pre-heat your oven to 180C.
  5. Next make your white sauce by starting with a roux. Melt the butter in a pan over a medium heat. Once melted, add in the flour. Using a whisk, cook out the flour and butter mix for about a minute in the pan. Gradually add in your milk, whisking constantly to avoid any lumps. Once thick, smooth and combined, take off the heat.
  6. Once the white sauce has cooled slightly, add in the Greek yoghurt, stir, and then add in the beaten egg. Season with black pepper. Crumble up the feta cheese and mix into the sauce.
  7. Layer up the Moussaka by starting with half the lamb ragu at the bottom of your dish, then a layer half the aubergines on top, then repeat again and finally finish with your white sauce.
  8. Bake in the oven for 40 minutes until it is golden and puffed up on the top.

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