Moussaka is a fantastic classic Greek dish but it can sometimes be a little greasy and heavy. I have created a healthier version using Total Greek yoghurt and feta topping that is incredibly delicious and still tastes authentic.
You will need: 1 large, deep ovenproof dish
750g lean lamb mince /1lb 6.5oz
1 tsbp dark brown sugar
Preheat the oven to 180c/350F. Put a layer of meat in your ovenproof dish. Cover with a layer of aubergine slices. Add a layer of cheese/yoghurt sauce then repeat the process one more time with meat, aubergines ending with cheese sauce.
Grate some Parmesan over the top. Place your dish on a baking tray (as the sauce may bubble over) and then bake for 45 minutes to 1 hour. Let it cool before slicing and serve with a simple green salad.
This moussaka tastes even better the following day so make sure you have some leftovers!
To make a vegetarian version replace the mince with equal weight chickpeas or red lentils. Just make sure the sauce is not too watery before layering.