I have been meaning to share this recipe for a while, its something I make often, as it is so easy and so yum, and its great for leftovers! Instead of using the more traditional bechamel sauce, you use greek yoghurt and fetta to make the topping. I got the recipe from Real Living magazine. Here it is:
3.5 tbsp olive oil
1 brown onion, chopped
1 carrot, grated
3 garlic cloves, minced
1 tsp ground allspice
0.5 tsp ground cinnamon
2 tsp rosemary, chopped finely
800g lamb mince
1.5 tbsp plain flour
2 cups tomato passata
1 tbsp sugar
3 bay leaves
Cracked black pepper
1 large eggplant, trimmed & cut into 1cm thick slices
1.5 cups greek yoghurt
1 egg yolk
150g greek style fetta cheese, crumbled
1/3 cup finely grated parmesan
Preheat oven to 180C (fan forced). In a saucepan, heat 1.5 tbsp of the oil over medium heat. Cook onion and carrot for 5 mins. Add garlic, allspice, cinnamon, rosemary and mince. Cook for 5 mins until meat is browned. Stir in flour. Cook for further 2 mins.
Add passata, sugar and bay leaves to saucepan. Simmer for 10 mins. Season with salt and black pepper to taste.
Cook eggplant - meanwhile, heat remaining oil in frying pan over high heat. Cook eggplant for 1 to 2 mins on each side until golden.
Make topping - in bowl, whisk together yoghurt, egg, egg yolk and fetta.
Pour lamb mixture into base of baking dish and layer with eggplant slices. Pour over prepared topping and sprinkle over parmesan.
Bake moussaka for 30 mins until top is golden and bubbling. Let it stand for a few mins before serving.
Serve on its own, or with a nice greek salad on the side!