This version of moussaka is light because we charred the aubergines in a non-stick pan
- 1 large onion, finely chopped
- a little olive oil
- 500g (1lb 2oz) minced lamb
- 2 garlic cloves, crushed
- 3tbsp milk
- 1 x 400g tin chopped tomatoes
- 1/2tsp dried oregano
- 1/2 jar roasted red pepper pesto, e.g. Saclŗ
- 2 aubergines, thinly sliced
- 1 x 500g pot Greek yogurt, e.g. Total
- 2 eggs, beaten
- 8tbsp grated fresh Parmesan
- good pinch paprika
- a 20x28cm (8x11in)
- gratin dish, lightly oiled
Cook the onion in a little oil in a large sautť pan until softened. Add the lamb and cook until browned, then add the garlic. Fry for a minute or two before adding the milk, tomatoes, oregano and pesto. Season, bring to the boil and simmer for about 1 hour or until the flavours have combined and are well developed.
Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Meanwhile, preheat a ridged griddle pan or non-stick frying pan until smoking, then carefully char the aubergine slices on both sides. Toss in a little oil, season, then pop into the oven for 10 minutes or until cooked through. Mix together the yogurt with the eggs and 6tbsp Parmesan.
Lay half the aubergine slices on the base of the gratin dish, top with the lamb, the rest of the aubergine and the yogurt mixture. Sprinkle over the remaining Parmesan, then the paprika and bake for 30 to 40 minutes until bubbling and the topping has set. Serve with a crunchy green salad.