Moussaka-stuffed aubergines recipe
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 hour 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
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Shop ingredientsEach serving contains
- Energy
- 1135kJ 270.0kcal
- Fat
- 15g
- Saturates
- 7g
- Salt
- 0.9g
- Sugars
- 9g
of the Reference intake
Carbohydrate 11.0gProtein 22.9gFibre 5.8g
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- Preheat the oven to gas 4, 180°C, fan 160°C. Halve theaubergineslengthways 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 thelambin 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.
