Moussaka

Serves: 6 

Prep time: 15 mins

Cooking time: 35 mins

Ingredients: 

• 2 tbsp olive oil or vegetable oil 
• 500g lean turkey, chicken or beef mince 
• 1 large eggplant, topped and sliced 
• 1 onion, peeled and finely chopped 
• 400g tin diced tomatoes 
• 1 tbsp ground coriander 
• 1 tsp ground cinnamon 
• 2 large eggs 
• ¾ cup reduced fat Greek style natural yoghurt 

Method: 

1. Preheat the oven to 180ºC. 
2. Heat 1 tbsp oil and cook eggplant slices on both sides. Remove from pan and drain on paper towel. Add another tbsp oil; heat, add onion and cook until soft. 
3. Add mince to pan and cook until browned, approximately 3-4 minutes. 
4. Add coriander and cinnamon and cook for 1 minute, then add the chopped tomatoes. 
5. Transfer to a 28 x 17 cm oven proof dish. Lay the eggplant slices over the meat. 
6. Mix yoghurt and eggs together and pour over the top. Cook in the oven for 25-30 minutes until the top is golden brown.