Lamb Moussaka with Yoghurt Topping

Serves: 4

Time to make: 1 Hour 45 mins

High Calcium | High Fibre | High Iron | Low kJ | High Protein

Ingredients: 

• 480g lean lamb steaks, trimmed
• cooking oil spray
• 1 red onion, finely diced
• 1 large carrot, finely diced
• 2 cloves garlic, crushed
• 2 tablespoons reduced-salt tomato paste
• 400g tin no-added-salt chopped tomatoes
• 2 medium eggplants, trimmed, cut into 5mm thick slices
• 1 cup low-fat Greek yoghurt
• 1 egg
• 1/3 cup crumbled low-fat feta
• steamed vegetables, to serve

Method:

1. Preheat oven to 200ºC. Process lamb in a food processor to make mince. Set aside.
2. Spray a large saucepan with oil and cook onion and carrot over medium heat, stirring occasionally, for 6–7 minutes, until vegetables are soft. Add garlic and cook for 1 minute. Add mince and cook, breaking up with a wooden spoon, for 5 minutes. Drain any excess fat from pan. Add tomato paste, stirring, for 1 minute, then add tomatoes. Bring to the boil, then reduce heat to low and simmer for 10 minutes, or until thick. Season to taste and remove from heat.
3. Meanwhile, spray a large chargrill pan or frying pan with oil and place over high heat. Chargrill eggplant, in batches, for 2 minutes each side, until lightly charred and tender.
4. Whisk together yoghurt, egg and feta in a bowl until well combined. Season to taste.
5. Spoon 1/3 of the lamb mixture into the base of a 1.5 litre (6-cup) capacity ovenproof dish. Top with 1/3 of the eggplant slices, to evenly cover the lamb. Repeat with another 2 layers of lamb and eggplant. Spread yoghurt topping over the top layer of eggplant and bake for 35–40 minutes, until topping is golden brown. Serve with steamed vegies.

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