Moussaka-stuffed aubergines recipe

78 ratingsRate
  • Serves 4
  • 10 mins to prepare and 1 hr 50 mins to cook
  • 340 calories / serving
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Moussaka Stuffed Aubergines hero 2ec4ad9c 8139 4b56 89d9 a0a18a78d7eb 0 472x310

Preheat the oven to Gas 4, 180°C, fan160°C. Halve the aubergines lengthways and scoop out the flesh. Chop the flesh into small (1cm) pieces. Gently fry the onions (finely chopped), garlic (crushed) and aubergine pieces in a splash of the oil, until softened but without colour.

Heat up a little oil in a separate frying pan, then season and brown the lamb in batches. Combine the lamb with the onion mixture. Add the cinnamon, oregano and red wine and cook for a few minutes. Add the tomatoes and a cup of water or stock. Bring to the boil and turn down to a simmer for 45 minutes to 1 hour.

Meanwhile, place the aubergine skins on a baking tray, season, drizzle with oil and roast for 20 minutes, then take out but leave the oven on.

When the lamb is cooked, spoon into the aubergine skins. Crumble the feta, mix with the Greek yogurt and spoon on top. Sprinkle with extra oregano and oven cook for 20 minutes. Serve with a green salad.

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  • Ingredients

  • 3 small aubergines
  • 1 onion
  • 3 garlic cloves
  • olive oil
  • 300g Tesco value lamb/mutton mince
  • 1tsp cinnamon
  • 1tsp dried oregano
  • 50ml red wine (optional)
  • 1 tin of chopped tomatoes
  • 75g feta cheese
  • 100ml low-fat Greek yogurt
  • green salad
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  • Calories
    340
    17%
  • Sugar
    12g
    14%
  • Fat
    16g
    23%
  • Saturates
    8g
    40%
  • Salt
    0.9g
    15%
of an adult's Reference Intake daily amount.
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