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Moussaka-stuffed aubergines recipe

111 ratings

Moussaka is a well-loved Greek dish made with aubergines, meat and cheese. Our twist on the classic moussaka recipe uses half an aubergine, hollowed and stuffed as opposed to the traditional layered approach. This saves time on assembling but tastes just as delicious! See method

Serves 4
10 mins to prepare and 1 hr 50 mins to cook
270 calories / serving

Ingredients

3 small aubergines
1 onion
3 garlic cloves
olive oil
300g lamb mince
1 tsp cinnamon
1 tsp dried oregano
50ml red wine (optional)
1 tin of chopped tomatoes
75g feta cheese
100ml low-fat Greek yogurt
green salad

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
1135kj
270kcal 14%
Fat
15g 21%
Saturates
7g 35%
Sugars
9g 5%
Salt
0.9g 15%

of the reference intake
Carbohydrate 11g Protein 22.9g Fibre 5.8g

Method

Preheat the oven to gas 4, 180°C, fan 160°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.

See more Greek recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.