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    Quick Lamb Moussaka with Red Pesto

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    Quick Lamb Moussaka with Red Pesto

    Grilled aubergine slices, a rich lamb and pesto sauce, and a cheesy yogurt topping combine to make a quick Greek-style moussaka.

    • Preparation time: 20 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 6

    Ingredients

    • 2 small aubergines, trimmed both ends and cut into 1/2 cm-thick slices
    • 100ml extra virgin Greek olive oil
    • 1 large onion, chopped
    • 500g pack ground lamb
    • 170g jar Waitrose Red Pesto Sauce
    • 10g pack fresh oregano, chopped, some leaves reserved for salad
    • 200ml red wine (or lamb stock)
    • 200g tub Greek yogurt
    • 2 eggs, beaten
    • 50g Grana Padano, finely grated

    Method

    1. Preheat the grill to high. Line a large grill rack with foil and arrange the aubergine slices over it in a single layer. Mix the oil with a little salt and freshly ground black pepper and brush half over the aubergine. Grill for 3-4 minutes, or until golden. Turn the slices, brush with the remaining oil and cook for a further 3-4 minutes, or until golden. Reserve.
    2. Preheat the oven to 190°C, gas mark 5. Heat a wide pan, add the onion and lamb and fry gently for 10 minutes until browned. Add the pesto, oregano, red wine or stock and some freshly ground black pepper. Simmer for 2-3 minutes or until piping hot.
    3. Arrange a third of the grilled aubergine slices in the base of a 1.8-litre, shallow ovenproof dish. Spoon half the meat sauce over the top. Layer with half the remaining slices and the rest of the sauce. Place the rest of the slices on top.
    4. Beat together the yogurt, eggs and all but 2 tablespoons of the cheese. Spread over the aubergines and sprinkle with the reserved cheese. Bake for 40 minutes or until golden brown and piping hot.
    5. Serve with a salad of chopped tomatoes and cucumber, sliced red onion, feta, Kalamata olives and the reserved oregano leaves, dressed with a little extra virgin Greek olive oil and lemon juice.

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    Cook's tips

    This dish can be assembled a day in advance, covered and chilled, ready for baking the following day. Wash hands, equipment and work surfaces thoroughly after handling raw meat.

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