Lamb Mince Moussaka-Inspired Bake
Ingredients
- 500 g lamb mince
- 2 aubergines
- 400 g tinned chopped tomatoes
- 1 onion
- 1 tsp ground cinnamon
- 200 ml crème fraîche
- 1 egg
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 620 kcal
- Protein
- 29.1 g
- Carbohydrate
- 11.7 g
- of which sugars
- 10.1 g
- Fat
- 49.5 g
- of which saturates
- 22.6 g
- Fibre
- 5.7 g
- Salt
- 0.37 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C/180°C fan. Slice the aubergines into 1cm rounds, brush with olive oil, lay on a baking tray and roast for 20 minutes until golden.
- 2
Meanwhile, finely dice the onion and fry in a little olive oil for 5 minutes. Add the lamb mince and brown well.
- 3
Stir in the cinnamon, chopped tomatoes and seasoning. Simmer for 15 minutes.
- 4
Beat the crème fraîche with the egg and season well.
- 5
Layer the aubergine slices in an ovenproof dish, top with the lamb mince, then pour over the crème fraîche mixture. Bake for 25 minutes until golden and bubbling.
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