Eggplant Moussaka

Eggplant Moussaka

  • Preparation 30 min
  • Cooking 1 h
  • Servings 4
Featured in RICARDO Magazine (SUMMER 2015)
  • Egg-free
  • Nut-free
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Ingredients

  • Eggplant

    • 2 large eggplants
    • ¼ cup (60 ml) olive oil
    • Salt and pepper
  • Meat

    • 1 ½ lb (675 g) lean ground lamb (or lean ground beef)
    • 1 onion, finely chopped
    • 2 cloves garlic, finely chopped
    • 1 small tomato, diced
    • 1/8 tsp ground cinnamon
    • 1/8 tsp ground nutmeg
    • 1 tbsp (15 ml) white wine vinegar
  • Topping

  • Sauce

    • ½ cup (125 ml) plain yogurt
    • 1 tsp (5 ml) lemon juice
    • 1 tbsp chopped fresh mint

Preparation

  • Eggplant

  • Meat

  • Topping

  • Sauce

Personal Note