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Moussaka

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Ingredients

500g Lamb or beef ragu see the recipe for Lamb or Beef Ragu
1 Aubergine, diced
1 tbsp Olive oil
2 Eggs
300ml Greek yogurt
125g Grated cheddar or mozerella
1/4, grated Nutmeg

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Moussaka

Features:
    • Serves 4
    • Medium

    Directions

    This is one of the many things you can use pre-made beef or lamb ragu for. If you make the ragu in advance, it is a super-easy meal to make and the preparation time is really mixing some yogurt together with cheese and dicing an aubergine. You can also make this ahead of when you need it, pop it in the fridge and cook it straight from chilled.

    With a delicious cheesy, yogurt topping, most kids should love it!

    This recipe will serve a family of 4.

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    Steps

    1
    Done

    Dice an aubergine into 1inch cubes, mix with a tbsp of oil and roast on a baking tray at 220degC for around 20 minutes or until they become soft and browned at the edges.

    2
    Done

    Whilst the aubergine is cooking, mix the yogurt, eggs, grated nutmeg and cheese together in a jug or bowl.

    3
    Done

    Once the aubergine is cooked, mix it together with the pre-made lamb or beef ragu. Place in a shallow over dish and cover with the yogurt mixture. Bake in a pre-heated over at 180degC

    4
    Done

    If cooking from chilled, allow at least 50 minutes to allow the Moussaka to cook all the way through. If cooking straight from step 3, this will take less time, around 35 minutes. Serve with veg or salad and garlic bread or rice.

    Alison Lyles

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