Light moussaka with grilled aubergine and yogurt topping

Ingredients

For 1 serving

• Eggplant250 g
• Potatoes120 g
• Lean ground beef110 g
• Onion50 g
• Chopped tomatoes150 g
• Cinnamon1 pinch
• Greek yogurt 2%100 g
• Eggs0.5
• Grana Padano10 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

In season: July – September

Method

1. Preheat a conventional oven to 200 °C and line two trays with baking paper. Slice the aubergines about 1 cm thick and the peeled potatoes half a centimetre thick, brush with a little extra virgin olive oil, season and bake for 20 minutes, until soft and golden.
2. Meanwhile chop the onion and heat the remaining oil in a frying pan over medium heat; brown the onion and lean beef mince for 5 minutes, breaking it up, until no longer pink. Add the chopped tomatoes and cinnamon, season and simmer for 15 minutes over medium-low heat, until the sauce is thick.
3. Whisk the Greek yoghurt with the egg, half the Grana Padano, salt and black pepper until smooth.
4. Lower the oven to 180 °C. In a small baking dish layer the potatoes, then half the aubergines, the meat sauce and the remaining aubergines; cover with the yoghurt cream and the rest of the Grana.
5. Bake for 25 minutes, until the top is set and golden.
6. Leave to rest for 10 minutes before cutting: the layers settle and the portions hold together.