This slimmed-down moussaka recipe serves up a fraction of the fat and calories, but all of the big Greek flavours.
- 2–3 large aubergines (750–800g total weight), sliced into 5mm thick rounds
- 375g potatoes, sliced into 5mm thick rounds
- Cooking oil spray
- 1 onion, diced
- 3 garlic cloves, crushed
- 400g 10% fat lamb mince
- 2 x 400g cans chopped tomatoes
- 2tbsp tomato purée
- 2tsp dried oregano, plus an extra pinch
- ½tsp ground cinnamon
- 3tbsp chopped fresh mint leaves
- 200g low-fat Greek yogurt
- 1 egg, beaten
- 100g reduced-fat feta, crumbled
- Heat the oven to 190°C/fan 170°C/ gas 5 and line 2 large baking sheets with non-stick baking paper. Spread the aubergine slices over the baking sheets, then cook in the oven for 15 min. Remove and set aside, but leave the oven on.
- Meanwhile, bring a medium pan of water to the boil, then add the potato slices and cook for 5 min. Drain in a colander, then rinse under cold water, drain again and set aside.
- Spray a large non-stick frying pan with oil and set it over a medium heat. Cook the onion and garlic, stirring constantly, for 5 min or until softened. Add the lamb mince and cook, stirring with a wooden spoon to break it up, for 5 min. Add the chopped tomatoes, tomato purée, oregano, cinnamon and mint and stir to combine. Season to taste with ground black pepper and cook on a low heat for 8–10 min.
- While the meat mixture is cooking, combine the yogurt and egg in a small bowl, then set aside.
- Put a third of the meat mixture into the base of a large ovenproof dish. Top with a layer of potato slices, then a layer of aubergine. Repeat the layers until all the ingredients are used up, finishing with a layer of aubergine on top.
- Pour the yogurt and egg mixture over the moussaka to evenly cover. Crumble over the feta and sprinkle with a pinch of oregano, then cook in the oven for 20 min or until golden and bubbling at the edges.
Tip Serve this with a simple salad of ripe tomatoes and red onion, with a good grind of black pepper.