Moussaka Aubergine Boats#

A clever, low-carb twist on the Greek classic using roasted aubergine shells and a creamy yoghurt-feta topping.

Nutritional Information (Per Serving)#

Serves: 2 (as a main)
Prep time: 15 minutes
Cook time: 45–50 minutes

Ingredients#

The Base

• 1 Large aubergine
• 2 tbsp olive oil
• Salt & pepper

The Lamb Filling

• 250g lamb mince
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• 1 tbsp tomato purée
• ½ tin (200g) chopped tomatoes

The “Cheat’s” Topping

• 200g Greek yogurt (full fat works best)
• 100g feta cheese, crumbled
• 1 egg, beaten
• A pinch of nutmeg

Instructions#

1. Prep the “Boats”#

Preheat your oven to 200°C. Halve the aubergine lengthwise. Use a knife to score the flesh in a diamond pattern, but don’t pierce the skin. Rub the flesh with olive oil and salt. Place them flesh-side down on a baking tray and roast for 20 minutes until the skin is wrinkled and the insides are soft.

2. The Lamb Filling#

While the aubergine roasts, brown the lamb mince in a pan over medium-high heat. Drain off any excess fat if necessary. Add the onion and cook until soft, then stir in the garlic, cinnamon, oregano, and tomato purée. Cook for 1 minute. Pour in the chopped tomatoes and simmer for 10–15 minutes until the sauce is thick and rich.

3. Assemble#

Take the aubergines out of the oven and flip them over. Use a spoon to gently press down the soft flesh, creating a “well” or “trench” in the middle. Spoon the lamb mixture into the aubergine hollows, piling it high.

4. The Sauce & Final Bake#

In a small bowl, whisk the Greek yogurt, beaten egg, nutmeg, and about two-thirds of the feta. Spoon this mixture over the lamb. Sprinkle the remaining feta on top. Bake for 20–25 minutes until the yogurt topping has set and has lovely charred golden spots.