Decontructed Moussaka with Melted Feta

I must admit that Moussaka is not normally something I like, I find sometimes its too greasy and definitely ladened with calories. Last night I was stuck as to what to cook for supper. I have a freezer full of goodies after the last lock down and a fridge full of veg.. so when the lamb mince literally fell out of my freezer it got me thinking. Moussaka without the béchamel sauce like the Greek version but a tomato based more Turkish one. This is my take, served with crispy kale and cauliflower rice.

Serves 4

2 tbsp olive oil

1 large onion finely chopped

2 garlic cloves finely chopped

500g minced lamb

400g tinned chopped tomatoes

2 tbsp tomato puree

1 tbsp Brinjal pickle

2 tsp ground cinnamon

200g chargrilled aubergine (you can buy this in olive oil in a jar)

x 1 roughly chopped courgette

200g feta cheese, crumbled

3 tbs fresh mint

serve with cauliflower rice with toasted pine nuts and spring onion, seared quickly

crispy kale, flat breads and a green salad.

Heat the oil and brown the mince, try and add a little bit of colour to the meat for flavour, then add the finely chopped onion and garlic for a few minutes to soften and release their flavour. Season the mince and add the tinned tomatoes, tomato puree and brinjal pickle. Let this cook down for 20 minutes adding the courgette and aubergine half way through.

To serve, sprinkle over the crumbled feta and mint and let it sit in the pan for a few minutes to let the cheese melt a bit, dry fry in a hot pan your cauliflower rice with some toasted pine nuts and a few chopped spring onions, and crispy kale. Its scrummy. xxx