Beef moussaka with yogurt “bechamel”

Beef moussaka with yogurt “bechamel”

By
From
How to Cook Healthily
Serves
2-3
Photographer
Issy Croker

This is a great twist on the classic moussaka, with the yogurt topping creating a lighter dish.

Ingredients

Quantity Ingredient
2 aubergines, thinly sliced
olive oil, for cooking
1 large red onion, finely chopped
2 garlic cloves, finely chopped
500g minced beef
400g passata
2 teaspoons ground cinnamon
1 teaspoon dried mixed herbs
sea salt
black pepper

For the topping

Quantity Ingredient
1 teaspoon cornflour
300g greek yogur
2 eggs
pinch freshly grated nutmeg, (optional)
50g freshly grated parmesan cheese

Method

  1. Preheat the oven to 180°C. Spread the aubergine (eggplant) slices out on a baking sheet in a single layer. Brush with a little olive oil and bake for about 20–25 minutes until nice and soft.
  2. Heat a little oil in a pan, add the onion, garlic and a good pinch of salt and sauté until the onion has softened. Add the beef and cook until it changes colour. Add the passata (strained tomatoes) and half the cinnamon and simmer until the passata has reduced and you have a thick sauce. Add the dried herbs and remaining cinnamon, then taste and adjust the seasoning if necessary. Spoon a thin layer of the meat sauce into an ovenproof dish, about 28 x 20cm and 6cm deep. Add a layer of aubergine slices on top, then another layer of meat sauce, repeating until both ingredients are used up.
  3. Make the topping by mixing the cornflour (cornstarch) into a small amount of the yogurt, until smooth. Add the remaining yogurt, then whisk the eggs into the mixture. Add some salt, pepper and nutmeg, if you like, then add the Parmesan and mix well. Spoon the topping over the meat mixture and bake for 45–50 minutes, until the topping has set and is turning golden.

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