Moussaka

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• Step 1

  Preheat the oven to 190°C/375°C/gas mark 5.

• Step 2

  Spread the aubergine slices out on a large baking sheet and bake in
  the oven for 15 minutes. Remove the aubergine from the oven and
  set aside. Do not turn off the oven.

• Step 3

  Meanwhile, bring a medium pan of water to a boil and add the
  potato slices. Cook for 7 minutes, then drain and rinse under cold
  water. Set aside.

• Step 4

  Heat the oil in large pan over medium heat, then add the onion and
  cook, stirring constantly, for 2 minutes until softened. Add the beef
  mince to the pan and stir with a wooden spoon to break up the
  meat. Cook gently for 10 minutes then add the chopped tomatoes,
  tomato purée, oregano and cinnamon and stir to combine. Season
  to taste and cook on a low heat for 5–10 minutes.

• Step 5

  In a small bowl, combine the Greek yogurt and beaten egg and set
  aside.

• Step 6

  Now assemble the moussaka. Spoon of the meat mixture into the
  base a large ovenproof dish. Top the meat the meat with a layer of
  potato slices, then top the potato with a layer of aubergine. Repeat
  the process until all of your ingredients are used up, ending with a
  layer of aubergine.

• Step 7

  Pour the yogurt and egg mixture over the top of the moussaka,
  ensuring that the top is evenly covered. Crumble over the feta
  cheese and transfer the moussaka to the oven for 20 minutes until
  golden and bubbling.

• Step 8

  Divide the moussaka between 6 serving plates and serve hot with a
  simple tomato and red onion salad.

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