This is a healthy take on the traditional Greek dish, moussaka. It’s cost effective, easy to make and is free of gluten, sugar and grains – ideal for those on specific diet protocols.
It’s also super high in iron, calcium and vitamin D, ideal for athletes and also to support women’s bodies during their period.
If possible, always choose grass fed lamb mince. I understand it’s more expensive, but the health and environmental impact of choosing better quality meat far outweighs the cost of choosing factory farmed standard supermarket meat… read more why this is so important here
It makes the perfect lunch or light meal served with a side of seasonal salad
**For a vegetarian option, omit the lamb and replace with lentils or chickpeas.
2 large eggplants, halved length ways
2 tablespoons of extra virgin olive oil
1 small red onion, diced
2 cloves crushed garlic
1 teaspoon of ground cinnamon
1 teaspoon dried oregano
200g of grass fed lamb mince
1/2 cup of tomato passata
A splash of red wine
1 tablespoon balsamic vinegar
Parmesan or mozzarella cheese
1 small handful of flat leaf parsley
2 tablespoons of full fat Greek yoghurt
2 tablespoons of pomegranate jewels
Preheat oven to 180 degrees
With a spoon, gentle scoop out the flesh of each of the eggplant halves, leaving a 1cm shell of the eggplant skins. Dice the eggplant flesh and set aside.
Over a medium heat, fry off onion and garlic for 3-5 minutes until translucent.
Add cinnamon, oregano and eggplant and cook for 3 minutes. Add the lamb mince, salt and pepper and cook for a further few minutes until brown.
Add the tomato passata, wine and balsamic vinegar and bring to a gentle simmer. Cook on a low heat for 5-10 minutes once the sauce has thickened.
Divide the mince mixture and fill each eggplant shell. Top with cheese and bake in the oven for 15 minutes until the eggplant shells are soft.
Garnish with flat leaf parsley, a dollop of Greek yoghurt, and pomegranate jewels. Serve with a side of green salad