Moussaka with a Twist

local_grocery_store Ingredients

• 2 eggplant, thinly sliced (approx. 500g)
• 500g ground lamb

restaurant_menu Method

1. 1.Preheat the oven to 375°F. In a large skillet, cook the lamb over medium heat until browned and cooked through. Remove from the skillet and set aside.
2. 2.In the same skillet, cook the eggplant until lightly browned and tender. Remove from the skillet and set aside.
3. 3.In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually whisk in the milk and cook until thickened. Add the nutmeg and season with salt and pepper to taste.
4. 4.In a large baking dish, layer the lamb and eggplant. Pour the béchamel sauce over the top and sprinkle with crumbled feta cheese. Bake for 30-35 minutes, or until the top is golden brown and bubbly.

lightbulb_outline Tips

• chevron_rightIf you're not a fan of lamb, you can use ground beef instead. And if you're looking for a healthier option, try using ground turkey or chicken.
• chevron_rightTo make this recipe vegan, substitute the ground meat with crumbled tofu or tempeh.