Moussaka

Method4 steps · about 30 min

1. 1

   Step 1: Heat the grill to high. Brown all the raw lean minced beef (500 g) in a deep ovenproof frying pan over high heat for about five minutes, breaking it up and continuing until fully cooked to at least 71°C / 160°F.

   Brown the lean minced beef · 5 minUses 500 g raw lean minced beef

2. 2

   Step 2: Meanwhile, wash and prick the aubergine (1 large) with a fork, then microwave on high for three to five minutes until soft, continuing as needed. Hold the softened aubergine ready to slice. Beat the egg (1) and mix it with all the 0% Greek yogurt and finely grated Parmesan (3 tbsp), then season this topping with its separate salt and black pepper.

   Uses 1 large aubergine · 150 g 0% Greek yogurt · 1 egg, beaten in step 2 · 3 tbsp finely grated Parmesan · Salt for the yogurt-egg topping, to taste · Black pepper for the yogurt-egg topping, to taste

3. 3

   Step 3: Slice all the already-boiled potatoes. Stir the canned chopped tomatoes with garlic and herbs (400 g), sun-dried tomato purée (4 tbsp) and cooked potato slices into the actual cooked beef pan, adding the separate filling salt and black pepper to taste. Heat the complete filling thoroughly, reaching 74°C / 165°F if using chilled cooked potatoes. Smooth the filling, slice the actual softened aubergine and arrange all its slices on top.

   Uses All the cooked beef pan · Only the softened aubergine; keep the separate yogurt topping ready · 400 g canned chopped tomatoes with garlic and herbs · 4 tbsp sun-dried tomato purée · 400 g already-cooked boiled potatoes · Salt for the beef-tomato-potato filling, to taste · Black pepper for the beef-tomato-potato filling, to taste

4. 4

   Step 4: Pour the actual yogurt-egg-Parmesan mixture over the aubergine and spread evenly. Grill on high until the topping is set and golden and the whole dish is piping hot; check the egg topping reaches at least 71°C / 160°F. Divide into four servings.

   Uses The complete assembled pan · All the separately held yogurt-egg-Parmesan topping