Easy Moussaka

Name: Easy Moussaka
Ingredients: 3 1/2 tbsp olive oil; 1 large onion, chopped; 1 large carrot, grated; 3 cloves garlic, minced; 1 tsp ground allspice; 1/2 tsp ground cinnamon; 2 tsp chopped rosemary; 1 3/4 lbs ground lamb; 1 1/2 tbsp flour; 2 cups tomato puree; 1 tbsp sugar; 3 None bay leaves; 1 large eggplant, trimmed and cut into 1/4 inch-thick slices; 1 1/2 cups Greek yogurt; 1 None egg plus 1 egg yolk; 1 1/2 cups crumbled feta cheese; 1/4 cup finely grated Parmesan cheese

17 ingredients

5 steps

Ingredients

3 1/2 tbsp olive oil
1 large onion, chopped
1 large carrot, grated
3 cloves garlic, minced
1 tsp ground allspice
1/2 tsp ground cinnamon
2 tsp chopped rosemary
1 3/4 lbs ground lamb
1 1/2 tbsp flour
2 cups tomato puree
1 tbsp sugar
3 None bay leaves
1 large eggplant, trimmed and cut into 1/4 inch-thick slices
1 1/2 cups Greek yogurt
1 None egg plus 1 egg yolk
1 1/2 cups crumbled feta cheese
1/4 cup finely grated Parmesan cheese

Directions

1

Preheat the oven to 400°F. Heat 1 1/2 tbsp of the oil in a large saucepan on medium-high heat. Cook the onion and carrot for 5 mins. Add the garlic, allspice, cinnamon, rosemary and ground lamb and cook for 5 mins until the meat is browned. Stir in the flour. Cook for a further 2 mins.
2

Add the tomato puree, sugar and bay leaves to the saucepan. Simmer for 10 mins. Season.
3

Meanwhile, heat the remaining 2 tbsp oil in a large skillet on high heat. Cook the eggplant for 1 to 2 mins on each side until golden. Season.
4

Pour the lamb mixture into the bottom of a baking dish and layer with eggplant slices. Whisk the yogurt, egg, egg yolk and feta cheese in a large bowl. Pour over the top and sprinkle with the Parmesan cheese.
5

Bake for 30 mins until the top is golden and bubbling. Let stand for a few minutes before serving.