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Quick moussaka pots

Name: Quick moussaka pots
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: Serves 2
Cuisine: Mediterranean recipes
Ingredients: 1 tbsp olive oil; 100g ready-diced onions or 1 small onion, diced; 250g lean lamb mince, seasoned; 1 tbsp tomato purée; 230g can chopped tomatoes; Fresh oregano leaves; A handful chargrilled peppers (from a jar); A handful pitted black olives; Ready-grilled aubergines (from a jar); 100g Greek yogurt; 1 medium free-range egg; 50g feta, crumbled

Published: 28 Feb 09
Updated: 18 Mar 24

A creamy Greek classic made simple using ready-grilled aubergines and peppers. You can also double the recipe to make a fantastic family meal for four.

Easy
March 2009

Test kitchen approved

Serves 2
Takes 5 minutes to make and 30 minutes to cook

A creamy Greek classic made simple using ready-grilled aubergines and peppers. You can also double the recipe to make a fantastic family meal for four.

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Ingredients

1 tbsp olive oil
100g ready-diced onions or 1 small onion, diced
250g lean lamb mince, seasoned
1 tbsp tomato purée
230g can chopped tomatoes
Fresh oregano leaves
A handful chargrilled peppers (from a jar)
A handful pitted black olives
Ready-grilled aubergines (from a jar)
100g Greek yogurt
1 medium free-range egg
50g feta, crumbled

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Method

In a large frying pan, heat the olive oil and cook the onions until softened. Add the mince, break it up with a spoon and fry until browned. Stir through the tomato purée and pour over the canned tomatoes, oregano and a splash of water. Bring to a simmer and bubble rapidly for 15 minutes.
Preheat the grill to medium-high. Stir through chargrilled peppers and olives, then spoon between 2 x 350ml ovenproof dishes. Top each with a layer of aubergines slices.
In a bowl, mix Greek yogurt with the egg and spoon over the aubergines, scatter with feta. Pop under the grill for 5 minutes until browned.