Moussaka-stuffed aubergines recipe

83 ratings Rate
  • Serves 4
  • 10 mins to prepare and 1 hr 50 mins to cook
  • 270 calories / serving
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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 lamb 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
  • 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

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