30 minute Moussaka

Moussaka in 30 minutes? I know you think it can't be done, but it CAN. Try this DELICIOUS and easy dinner tonight.

5 from 2 votes

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Course: Main Course

Cuisine: Greek, Middle Eastern

Keyword: Beef, Cinnamon, Eggplant, Lamb, Mashed potato, Mince, Moussaka, Potato

Total Time: 30

Servings:

Equipment

1 Deep frying pan
1 Baking dish (square baking tin about 20cm)
Oven
Stovetop
1 Grill tray

Ingredients

1 Eggplant Aubergine
3 tablespoon Olive oil
2 Potatoes 600g
2 cloves Garlic
1 Red onion
1 Carrot
2 teaspoon Dried oregano
1 teaspoon Cinnamon
1 teaspoon Cumin ground
2 Bay leaves
500 g Lamb mince
¼ cup Tomato paste
400 g Chopped tomatoes
1 tablespoon Worcestershire sauce
1 tablespoon Dark soy sauce
2 teaspoon Brown sugar
1 cup Greek yoghurt
20 g Salted butter
80 g Cheddar cheese
Salt and pepper

Instructions

Turn your oven on to grill and line a grill tray with foil.
Slice eggplant in 5 mm slices, then brush with olive oil, salt and pepper (opt). Add to the grill and cook for 3 minutes each side, until browned. Meanwhile, continue to the next step.
1 Eggplant
Peel and chop potatoes, add to a microwave proof bowl, cover with 2 cm of water and microwave for 6 minutes. Continue to the next step.
2 Potatoes
Peel and chop garlic and onion, and peel and grate carrot.
2 cloves Garlic, 1 Red onion, 1 Carrot
Place a large frying pan on high, add olive oil, onions and garlic and cook for a minute, then add oregano, cinnamon, bay leaves and stir through. Add lamb mince and break up with your spoon, cooking until browned.
3 tablespoon Olive oil, 2 cloves Garlic, 1 Red onion, 2 teaspoon Dried oregano, 1 teaspoon Cinnamon, 1 teaspoon Cumin, 2 Bay leaves, 500 g Lamb mince
Add tomato paste, chopped tomatoes, Worcestershire sauce, soy sauce, grated carrot, sugar and salt and pepper (opt), and cook, stirring occasionally for 3 minutes.
1 Carrot, ¼ cup Tomato paste, 400 g Chopped tomatoes, 1 tablespoon Worcestershire sauce, 1 tablespoon Dark soy sauce, 2 teaspoon Brown sugar, Salt and pepper
Drain potatoes and place in a large bowl with butter, Greek yoghurt, salt and pepper. Use a stick blender or potato masher to mash together.
1 cup Greek yoghurt, 20 g Salted butter, Salt and pepper
Place half the lamb mixture in a baking dish, then layer over half the eggplant, then add the rest of the lamb and the rest of the eggplant.
Add the potato topping, grate over cheese and set under the grill for 5-7 minutes, until the cheese topping is golden.
80 g Cheddar cheese
Serve up big slices of delicious moussaka.

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