Chicken Moussaka
10 mins
4 SERVINGS
INGREDIENTS
- 2 packs Sadia Minced Chicken
- 1 large eggplant (aubergine or brinjal)
- 150g Greek yogurt
- 1 egg, beaten
- 3 tbsp parmesan, finely grated
- 400g canned tomato, chopped with garlic and herbs
- 4 tbsp sun-dried tomato puree
- 350g potatoes
METHOD
- Heat the grill to high. Brown the chicken in a deep ovenproof frying pan over high heat for 5 mins.
- In the meantime, prick the eggplant with a fork before microwaving on high for 3-5 mins, until soft.
- Mix the yogurt, egg and parmesan together. Then add some salt and pepper to season. Set it aside.
- Stir the tomatoes, purée and potatoes in with the meat and add some seasoning and heat through.
- Using the back of a spoon, smooth the surface of the chicken mixture. Then slice the cooked eggplant and lay on top to cover.
- Pour the yogurt mixture over the eggplants. Then, smooth out evenly and grill until the topping has set and turned golden. The dish is now complete!
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