Quick Lamb Moussaka
A quick version of an old classic that loses nothing along the way.
- 1 tbsp Oliana olive oil
- 1 large onion, chopped
- 1 garlic clove, crushed
- 3 cups (560g) chopped cooked lamb
- 400g can diced tomatoes
- ¼ cup chopped parsley
- 5 slices Oliana chargrilled eggplant
- 500g Oliana yogurt
- 2 eggs, beaten
- 1 cup mozzarella
- Salad, to serve
Preheat oven to 180°C.
Heat oil in a large frying pan on high. Sauté onion and garlic for 1-2 minutes, until onion is tender.
Stir in lamb, tomatoes and parsley. Season to taste. Spoon into a casserole dish. Top with a layer of eggplant.
In a bowl, combine yogurt and eggs. Pour evenly over eggplant. Sprinkle with mozzarella. Bake for 20-25 minutes. Serve with salad.