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Must-make moussaka




Source of Recipe


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List of Ingredients




500g pack lean minced beef
1 large aubergine
150g pot 0% Greek yogurt
1 egg, beaten
3 tbsp parmesan, finely grated
400g can chopped tomatoes with garlic and herbs
4 tbsp sun-dried tomato purée
400g leftover boiled potatoes (or 350g/12oz uncooked weight boiled)

Recipe



Heat the grill to high. Brown the beef in a deep ovenproof frying pan over a high heat for 5 mins. Meanwhile, prick the aubergine with a fork, then microwave on High for 3-5 mins until soft. Mix the yogurt, egg and parmesan together, then add a little seasoning.
Stir the tomatoes, purée and potatoes in with the beef with some seasoning and heat through. Smooth the surface of the beef mixture with the back of a spoon, then slice the cooked aubergine and arrange on top. Pour the yogurt mixture over the aubergines, smooth out evenly, then grill until the topping has set and turned golden.

Making it perfect
Softening the aubergine in the microwave cuts down the amount of oil that's usually soaked up when frying the aubergine for this dish. Remember to prick holes in it first so that it doesn't explode!

Serves 4