Cheat's Lamb & Eggplant Moussaka
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Cheat's Lamb & Eggplant Moussaka

Cheat's Lamb & Eggplant Moussaka

with Cucumber Salad & Garlic Yoghurt

The Mediterranean Sea will feel like it’s washed up on your kitchen table with a Greek-inspired moussaka. It’s got all those lovable additions such as saucy lamb and roasted eggplant to make layers upon layers of flavoursome goodness.

We’ve replaced the radish in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:
Milk
Gluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking Time25 minutes
DifficultyMedium

Ingredients

Serving amount

1

eggplant

2

potato

1 packet

lamb mince

1 packet

Soffritto Mix

½ sachet

Nan's Special Seasoning

1 packet

tomato paste

1 packet

Grated Parmesan Cheese

(Contains Milk; )

1

tomato

1

cucumber

½

Lemon

2 clove

garlic

1 packet

parsley

1 packet

Greek-Style Yoghurt

(Contains Milk; )

Not included in your delivery

olive oil

1 tsp

brown sugar

¼ cup

water

40 g

butter

(Contains Milk; )

2 tbs

plain flour

(Contains Gluten; )

1 cup

milk

(Contains Milk; )

sideBannerName

Nutrition Values

Energy (kJ)2780 kJ
Calories664 kcal
Fat33 g
of which saturates18.4 g
Carbohydrate46.5 g
of which sugars28.8 g
Protein41.9 g
Sodium419 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Paper
Baking Tray
Large Pan
Large Frying Pan
Baking Dish

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Slice eggplant into thin rounds, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

2
2

• Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add a generous drizzle of olive oil to the potato and season with salt. Mash until smooth. Cover to keep warm.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook lamb mince and soffritto mix, breaking up with a spoon, until tender, 4-5 minutes. • Add Nan's special seasoning and tomato paste, and cook until fragrant, 1-2 minutes. • Add the brown sugar and water, then cook until slightly thickened, 1-2 minutes. Season to taste. • When eggplant is done, preheat grill to high. Transfer half the lamb filling to a baking dish, then top with eggplant. Repeat with remaining lamb filling and eggplant.

4
4

• Wipe out frying pan and return to medium heat. Add the butter and plain flour and cook, stirring, until a thin paste forms, 2 minutes. • Remove pan from heat, then slowly whisk in the milk until smooth. • Stir through grated Parmesan cheese, then season with salt and pepper.

5
5

• Top baking dish evenly with cheesy white sauce. Smooth over potato mash. • Grill moussaka until bubbly and lightly golden, 8-10 minutes. • Meanwhile, thinly slice tomato and cucumber. Slice lemon into wedges. • In a medium bowl, combine tomato, cucumber, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste.

6
6

• Bring everything to the table. Tear parsley over salad. • Help yourself to lamb and eggplant cheat's moussaka with cucumber salad and Greek-style yoghurt. Serve with remaining lemon wedges. Enjoy!