Modern Light Moussaka

• 700 g New potatoes
• 2 medium Aubergine, firm, glossy
• 5 tbsp Olive oil
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 1 large Yellow onion
• 3 cloves Garlic
• 500 g Minced lamb
• ½ tsp Ground cinnamon
• 2 tsp Dried oregano
• 500 g Tomato passata
• 300 g Greek yogurt
• 2 Egg

1. Heat the oven to 220°C (430°F). Slice the potatoes into 5 mm rounds and the aubergines into 1 cm rounds. Spread both over two baking trays, drizzle with 3 tbsp olive oil, and season with 1.5 tsp fine sea salt and 0.5 tsp black pepper.
2. Roast for 25 to 30 minutes, turning once, until the potatoes are just tender and the aubergine is soft and browned at the edges. If one tray finishes sooner, remove it and keep the other roasting. Reduce the oven to 190°C (375°F).
3. Meanwhile, warm 1 tbsp olive oil in a large frying pan over medium heat. Finely chop the onion and cook for 8 to 10 minutes until soft and lightly golden. Crush in the garlic and cook for 1 minute until fragrant.
4. Add the minced lamb and cook for 6 to 8 minutes, breaking it up, until browned and any liquid has evaporated. Stir in the ground cinnamon and dried oregano, then season with the remaining 0.5 tsp fine sea salt and 0.5 tsp black pepper. Pour in the tomato passata, bring to a gentle simmer, and cook for 10 minutes until thickened.
5. In a mixing bowl, whisk the Greek yogurt with the eggs until smooth. Taste and add a pinch more black pepper if you like. Set aside while you assemble.
6. Brush a baking dish with the remaining 1 tbsp olive oil. Layer half the potatoes, then half the aubergine, then spread over all the lamb sauce. Top with the remaining aubergine and finish with the remaining potatoes.
7. Spoon the yoghurt topping over the top and smooth it to the edges. Bake for 30 minutes until golden and set, with the edges bubbling. If it browns too quickly, move it to a lower shelf for the final 10 minutes.
8. Rest for 10 minutes before slicing so the layers hold together. Serve hot, spooning any juices from the dish over each portion.

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