Meal Preppers Lamb & Lentil Moussaka with Yoghurt & Feta

Meal Preppers Lamb & Lentil Moussaka with Yoghurt & Feta

Ready in 40 minutes • Serves 8
This dish most recently appeared in Fresh Start Choice (4 Nights For 4) on Sunday, January 12, 2025.
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Healthy eating has never been easier with our nutrition packed Meal Preppers recipes. These recipes create double the usual portion and are designed to be leftover friendly. Perfect for when you need a healthy lunch the next day, or a quick and nutritious dinner ready to eat later in the week. Moussaka is an eggplant based dish, often including ground meat, common in Egypt and the Middle East, with many local and regional variations. Ours has a healthy twist using feta and yoghurt for the creamy topping! If you’re on Fresh Start for 2, these recipes 4 portions; Fresh Start for 4, makes 8 portions.

Ingredients

Eggplant

  • 2 eggplant, thinly sliced into rounds
  • 2 tsp oil

Filling

  • 4 carrot, grated
  • 2 can brown lentils, drained & rinsed
  • 2 tsp oil
  • 1000g lean lamb mince
  • 2 pack Mediterranean spices
  • 2 tsp cornflour
  • 120g tomato paste
  • 2 tsp salt
  • 2 can crushed tomatoes
  • 1 cup water
  • 200g baby spinach
  • 2 tsp white wine vinegar

Topping

  • 200g yoghurt
  • 2 egg
  • 100g feta cheese, crumbled

To Serve

  • 1 bunch parsley

Steps

  1. Preheat oven to 220°C (or 200°C fan bake). Set aside a baking dish.
  2. Thinly slice eggplant into rounds and place on a lined oven tray. Season with salt and drizzle over oil. Roast in oven for 15-20 minutes, until tender. Turn halfway through cook time.
  3. Grate carrot. Drain and rinse lentils. Heat oil in a frypan on medium-high heat. Cook carrot for 3-4 minutes, until soft. Add lamb and cook for about 4 minutes, stirring, until browned.
  4. Add measure of spices and cornflour to pan and cook for about 30 seconds, until fragrant. Add tomato paste, salt measure, lentils, canned tomatoes and water measure and bring to a simmer. Simmer for about 3 minutes, until thickened. Fold through spinach and vinegar and season to taste with salt and pepper.
  5. Combine yoghurt, egg and a pinch of salt in a bowl and whisk, until smooth. Transfer filling to baking dish and arrange eggplant slices on top in a single layer. Spread yoghurt mixture evenly on top and crumble over feta. Bake for 10-15 minutes, until golden.
  6. Portion moussaka and top with parsley.

Nutritional Information

Energy 1668 kj
399 kcal
Protein 37.2g
Carbohydrate 22.7g
Fat 16.7g