MOUSSAKA
Serving: 4
Prep Time: 5 mins
Cook Time: 15 mins
Ingredients
• 4 tablespoons of TIANA® Fairtrade Organics odourless Pur Virgin Cooking Butter
• 1 aubergine, sliced
• 1 onion, chopped
• 2 cloves garlic, crushed
• 350g lean minced lamb
• 225g can tomatoes
• 3 tbsp tomato purée
• 5 tbsp dry red wine
• 1 tsp fresh thyme, chopped
• 300ml Natural Yoghurt
• 2 eggs, lightly beaten
• 75g Parmesan cheese, grated
• Salt and pepper, to taste
Method
- Sprinkle aubergine with salt and leave for 30 minutes
- Heat 1 tbsp TIANA® Fairtrade Organics Raw Extra Virgin Coconut Oil in a pan, add onion and garlic and fry until soft
- Add lamb, cook for 5 mins, drain off fat
- Add tomatoes, tomato puree, wine, thyme and seasoning, and simmer for 10 mins
- Mix together the yoghurt, eggs, half the cheese and seasoning
- Preheat oven.
- Rinse aubergine and pat dry
- Heat remaining TIANA® Raw Extra Virgin Coconut Oil and fry aubergine in batches, until golden on both sides
- Layer aubergine and mince in an oven-proof dish, finishing with a layer of aubergine
- Pour yogurt mixture over aubergines and top with remaining cheese
- Bake for 40-45 mins or until cheese topping is golden