Lebanese moussaka

img_7782Ingredients – serves 6

For the moussaka:

  • 2 aubergines
  • 2 onions, roughly chopped
  • 2 garlic cloves, thinly chopped
  • 600 g minced lamb
  • 70 g tomato puree
  • 800 g diced canned tomatoes
  • 4 tablespoons olive oil
  • 1 teaspoon ground cinnamon
  • salt and black pepper

To serve:

  • 200 g feta cheese, crumbled
  • 3 tablespoons chopped fresh mint leaves
  • Lebanese flatbread

img_7591

Method

Make the moussaka:

  • Cut the aubergines in 1cm large cubes, heat 3 tablespoons of olive oil in a large pan and fry the diced aubergine for 10 minutes until tender and lightly browned. Set aside.
  • Heat 1 tablespoon of olive oil in a large pan and fry the onions and garlic for 3 minutes, add the lamb mince and fry for another 5 minutes, constantly stirring until browned.
  • Add the tomatoes, cinnamon and tomato paste and season with salt and pepper. Simmer for 20 minutes, stirring from time to time.
  • Add the aubergine and simmer for another 10 minutes. Take off the heat.

To serve:

  • Cover the moussaka with the crumbled feta cheese, sprinkle the chopped mint over the cheese.
  • Serve with torn pieces of Lebanese flatbread.

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