Simple Open Moussaka with Yoghurt Dressing
We’ve been using a food service – Marley Spoon – for the past few months.
It came recommended and at its best, it is really pretty good; I certainly referred it onto a few friends.
You select your meals for the week and a few days later, a box is delivered containing individual paper bags for each meal and very clear recipe cards. The ingredients – especially the meat, poultry and seafood – are fresh, very high-quality and in their own chill-bags for the period they sit on your doorstep.
Each dish is relatively easy to prepare and except for one outlier where we were still hungry, a week where we seemed to eat Soba noodles every night, and one or two other meals that just didn’t quite make the taste grade, Marley Spoon has been great.
I say ‘has’ been great because this week, we stopped.
The convenience factor and the quality of packaging and instructions factor no longer trumped the value factor… and the meals just stopped feeling unique and the formula behind Marley Spoon seemed exposed to us.
When baby #3 arrives in June, I’d imagine we’ll start again, though for now, we just want to start cooking our own recipes again.
And having enough for lunches the next day.
And being rich again.
After tonight’s second last Marley Spoon dinner however, it turns out that Marley Spoon gifted us one better than just another week of their high-gloss recipe cards and crisp paper bags.
They gifted us this healthy Moussaka and it was really, very good.
Especially considering how easy it was to prepare.
Nothing beats a 3-hour Moussaka production on a Sunday afternoon, though equally, nothing beats a 30-minute Mousakka on a Thursday evening.
2 onions, finely chopped
4 garlic cloves, finely chopped
500gm lamb mince (we had lean beef mince and it was just fine)
2 cups, chicken stock (hot)
2 cans, 400gm chopped tomatoes
200gm low-fat Greek-style yoghurt
Sea salt and freshly ground pepper
100gm baby rocket to serve
- Preheat the oven to 220c. Line two baking trays with baking paper. Trim the ends from the eggplants and slice lengthways; you’ll need 12 – 16 slices about 5mm thick: 3 – 4 per person.
- Place the slices on the prepared tray and lightly brush with oil. Season and roast until softened and golden: around 15 – 20 minutes.
- Heat 1tbsp oil in a saucepan over a medium heat. Cook the onion and garlic for 5 minutes until softened. Increase the heat to high, add the mince and cook, stirring over a high-heat for 5 minutes or until the mince is browned.
- Add the chicken stock and tomatoes to the pan. Bring to the boil and simmer uncovered over a medium heat for 15 minutes or until thickened.
- Squeeze 2 tbsp lemon juice into a bowl. Stir in the yoghurt, tahini, combine well and season.
- Arrange an eggplant slice on each plate and spoon over some of the lamb mixture. Top with another slice of eggplant and repeat until all used. Top with a few dollops of the yoghurt dressing and serve with rocket leaves and a cold vino.