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 moussake. It’s got all those lovable additions such as saucy lamb and roasted eggplant to make layers upon layers of flavoursome goodness.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Soffritto Mix
1 sachet
Nan's Special Seasoning
250 g
Lamb Mince
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1
Eggplant
1 packet
Tomato Paste
1 packet
Parsley
2 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Lemon
2
Radish
Not included in your delivery
2 tbs
milk
(Contains: Milk; )
1 drizzle
olive oil
¼ cup
water
1 tsp
brown sugar
40 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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 the butter and milk to the potato and season with salt. Mash until smooth. Cover to keep warm.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook lamb mince and soffritto mix, breaking up with a spoon, until tender, 4-5 minutes. • Add Aussie spice blend 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 slices. Repeat with remaining lamb filling and eggplant. • Spread evenly with bechamel sauce. Smooth over potato mash and sprinkle over grated Parmesan cheese. • Grill moussaka until bubbly and lightly golden, 8-10 minutes.
• Meanwhile, thinly slice radish and cucumber. Slice lemon into wedges. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste. • In a medium bowl, combine radish, cucumber, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Bring everything to the table. Tear parsley over salad. • Help yourself to lamb and eggplant cheat's moussaka with cucumber salad and garlic yoghurt. Enjoy!
