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Moussaka with Creamy Philly Sauce

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Moussaka with Creamy Philly Sauce
Course Main Meal
Course Main Meal
  1. Heat the Oven to 190°C.
  2. Beat the egg in a bowl with the Philly, yogurt and half of the Parmesan.
  3. In a hot frying pan brown the mince.
  4. When done, remove with a slotted spoon leaving behind the lamb fat.
  5. In the same pan, fry the slices of aubergine till brown on both sides.
  6. Set aside on kitchen towel and season to taste.
  7. Add the onion to the pan and fry gently. Add a little oil if necessary.
  8. Once softened, return the meat to the pan and stir in the chopped tomatoes and, if using, add the cinnamon.
  9. Simmer for 10 minutes, then season to taste.
  10. Remove the cinnamon stick then pour half of the mince into an oven proof dish.
  11. Top with half the aubergine slices and repeat.
  12. Top with the Philly mixture then sprinkle with the remaining Parmesan.
  13. Cook for 30 minutes until the top has browned.
Recipe Notes

If the mince mixture gets a little dry in stage 2 add a slosh of red wine or beef stock.
Add a few extra herbs and spices to give the mince a bit more flavour.