Yotam Ottolenghi

Good things don’t have to be complicated – as proven by Yotam Ottolenghi’s hearty bake. The warmth of a moussaka is enveloped in a one-tray wonder alongside soft eggplant, rich lamb and a yoghurt topping with a kick.

Make it simple with this tasty bake.

EGGPLANT, LAMB AND YOGHURT BAKE SERVES 4-6

75ml olive oil

1 large onion (about 200g), thinly sliced 6 garlic cloves, thinly sliced

3 eggplants (about 750g), roughly cut into

3cm cubes

500g lamb mince

1 tbs ground cinnamon

2 tsp ground allspice

1/2 tsp chilli flakes

4 tbs tomato paste

1 tbs oregano leaves, roughly chopped 1 400g can whole peeled tomatoes, roughly crushed (I used canned roma tomatoes)

700ml chicken stock

1 tbs parsley, roughly chopped

TOPPING

450g Greek-style yoghurt 2 garlic cloves, crushed

3 large egg yolks

11/ 2 tbs plain flour

70g parmesan, finely grated 100g feta, roughly crumbled 1/3 cup (40g) pine nuts

1 tsp parsley, roughly chopped 1/4 tsp chilli flakes

Salt and black pepper

Preheat oven to 220°C. Place the oil, onion, garlic, eggplant, lamb, spices, tomato paste, oregano, 13/ 4 tsp salt and freshly ground black pepper in a 34cm x 26cm roasting pan and mix to combine (this is best done with gloved hands). Bake for 30-35 minutes until mixture is browned, stirring twice throughout cooking and breaking apart the meat with a spoon.

Remove from the oven and break apart the meat very well once more (don’t worry if you break apart some of the eggplant, too). Add the canned tomato, chicken stock and parsley, stirring to combine, then return to the oven and bake for another 35 minutes, stirring twice throughout, or until the sauce is thick and rich and the eggplant is very soft.

Meanhile, for the topping, place the yoghurt, garlic, egg yolks, flour, half the parmesan, 1/4 tsp salt and freshly ground black pepper in a bowl and whisk to combine. Set aside.

Remove the bake from the oven and turn the temperature up to 230°C. Spoon the yoghurt mixture over the bake, gently spreading to cover. Top evenly with the remaining 35g parmesan, feta, pine nuts, parsley and chilli flakes. Return to the oven for 15 minutes or until golden and bubbling. Leave to cool for about 15 minutes before serving.