Mock Moussaka

1 lb minced lamb
1 onion
3 cloves garlic
1/2 tin chopped tomatoes
fresh or dried rosemary and other mixed herbs to taste (about 2 tsp of dried, or 2 tblsp of fresh)
salt
1medium eggplant (aubergine)
cooking oil & olive oil
8oz tub of cream cheese (with an optional pinch of nutmeg)

Chop onions and garlic and fry gently in a little oil. Add the lamb mince and use a wooden spoon to break down the mince. Add tomatoes, salt and herbs, then cover with water and leave to boil. Meantime slice the aubergine and gently steam it for 10-15 mins (I did it in a covered frying pan). Place the cream cheese in a different pot and start to heat it, adding water gradually until it reaches the thickness you'd like for the sauce. Add a pinch of nutmeg if you like, although I prefer to taste the creamy cheese.

Once the mince and the aubergines are ready, pour the mince into a large casserole dish, top with aubergine slices then drizzle a little olive oil over them. Gently pour over the cream cheese sauce and place in the oven (180c) for about 20 mins. Serve with a salad or other side vegetable.

Next time I make it, I'll try embedding the raw aubergines in the mince, to make the recipe easier, and I'll report below how it worked.

Counts per 1/5 recipe serving:

12g carbs 28g protein 38 fat 5 fiber 495 calories

Yum! I love Greek food! Thanks for the recipe!

I hope you enjoy it. I just improvised the recipe, but we liked it.

Sounds good!

I tried simplifying this by thinly slicing the raw aubergine, putting them into the casserole dish, topping that with the mince sauce, and topping it all with the cream cheese & water sauce. I cooked it in the oven for 40 mins at 180 degrees. The aubergines were just as good, but it took longer to make, and the mince sauce wasn't as good as it had been when it had more cooking time on the stove.