A moussaka without the faff of a béchamel sauce. This is so quick and easy.
The lemon zest works a charm in the topping so don't skip this stage!
COOKING TIME (INCLUDES PREPARATION TIME): 40 MINUTES
1 Tin of Cirio Chopped Tomatoes - £0.50
1 Bunch of Parsley - £0.70
2 Brown Onions - £0.20
Garlic - £0.30
6 Eggs - £0.55
1 Block of Feta - £0.90
250g of Ricotta - £1.00
1 Lemon - £0.30
Cinnamon - £0.85
500g of Lamb Mince - £3.00
2 Aubergines - £1.00
Dried Oregano - £0.70
Total Cost - £10.00 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Preheat oven to 180°C/356°F.
Finely slice 2 aubergines length ways. Place on a rack, cover in salt, pepper and olive oil. Bake for 15 minutes.
Crumble the whole block of feta into a bowl with 250g of ricotta, the zest of a lemon and an egg. Season with salt, pepper and olive oil. Mix everything together and set aside.
Finely chop two onions and two cloves of garlic. Fry in a large sauce pan until soft and add your lamb mince. Allow it to brown.
Add a teaspoon of cinnamon and two teaspoons of dried oregano. Season with salt and pepper and add a large handful of chopped parsley. Mix together.
Add a tin of Cirio Chopped Tomatoes. Mix and cook over a medium heat for 5-10 minutes until the sauce has thickened. Remove from the heat.
Layer time. Spoon half of your lamb mixture into a baking dish. Cover the mixture with half of your slices of cooked aubergine. Cover the aubergine with the other half of the lamb mix and cover this with your remaining aubergines. Cover this with your ricotta mix and place under a hot grill for ten minutes, or until the ricotta mix starts to get little burn marks over on top.
Remove from the oven, slice up and enjoy!