A delicious Greek dish to cure any lasagne cravings...
As the days get shorter and the air cooler, this is one of my favourite recipes to cook. Packed with protein, delicious fats and vegetables it's a warming and comforting dinner.
If you're into buzzwords it's low carb, keto friendly, gluten free and full of natural whole foods - nothing artificial.
Lamb mince (protein & fat) is layered with eggplant (or aubergine depending where you're from), chopped tomatoes and delicious cheese.
A very traditional Greek dish, made to serve the full family, it can be made in large trays and leftovers stored for days to come.
This recipe is perfect for a family of 4 or to cook for 1 or 2 with leftovers.
So, here we go...
Ingredients (Serves 4)
500g Lamb (or Quorn) Mince
1-2 Aubergines (depending on size)
5 Cloves of Garlic
Feta
Mozzarella
Chopped Tomatoes
Tomato Paste
Herbs: Rosemary, Oregano, Cinnamon
Preparation Method
Thinly slice the aubergine, drizzle with olive oil and either fry or bake (fry to keep it to one pot)
Brown and cook the lamb mince with the garlic, oregano, cinnamon and rosemary and then add the tomato paste and chopped tomatoes
Once cooked, add the aubergine slices to the top of the mince in the pan
Crumble feta and tear some mozzarella to cover the top – place the (oven safe) pan in the oven or under the grill until the cheese is melted and browning on top.
Serving Your One Pot Wonder
As the moussaka is packed with tomatoes, herbs and eggplant there is no need to add extra veggies. But if you want to make more of a meal of it, serve it with a delicious Greek Salad and Tzatziki 👌🏼
WILL YOU GIVE IT A GO?
Send in your pictures if you give it a try. Get in touch on Facebook or Instagram at @amysfitnessandnutrition, drop me a message to 0272 650 350, or check out more at amysfitnessandnutrition.co.nz.
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