The ultimate makeover: Moussaka - Good Food Middle East
Hearty beef and vegetable casserole with baked aubergines and creamy egg topping. Perfect comforting meal in an ovenproof dish.
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Cooking tools:
- Baking dish
- Grater
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Colander
- Oven
- Stove
- Plate
- Kitchen towel
Ingredients
- 2½ tbsp olive oil
- 1 onion, chopped
- 2 plump garlic cloves, finely chopped
- 2 large carrots (350g total weight), diced
- 450g 5% fat minced beef
- 100ml white wine
- 1 tsp ground cinnamon, plus extra
- ¼ tsp ground allspice
- 400g can plum tomatoes
- 2 tbsp tomato purée
- 1 heaped tbsp chopped oregano leaves
- 2 good handfuls chopped flat-leaf parsley, plus extra to garnish
- 3 aubergines (about 750g/1lb 10oz total weight), ends trimmed
- 1 tbsp lemon juice
- 2 eggs
- 1 tbsp cornflour
- 300g 2% Greek yogurt
- 50g parmesan, grated
- halved cherry tomatoes and thinly sliced red onion and rocket salad
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