Baked Potato Moussaka Recipe

Name: Baked Potato Moussaka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 potato large jacket; 2 13/16 ounces minced lamb or turkey; 2 tablespoons green lentils; 1/2 red onion a small; 8 slices aubergine; 6 cherry tomatoes halved; 1 tablespoon tomato puree; 1 tablespoon parsley; fresh coriander Some; grated cheese Some, optional; 3 13/16 tablespoons cottage cheese; 3 3/8 tablespoons milk; 1 small egg beaten.; butter Bit of; flour Bit of; nutmeg Bit of

Servings: persons

1 potato large jacket
2 13/16 ounces minced lamb or turkey
2 tablespoons green lentils
1/2 red onion a small
8 slices aubergine
6 cherry tomatoes halved
1 tablespoon tomato puree
1 tablespoon parsley
fresh coriander Some
grated cheese Some, optional
3 13/16 tablespoons cottage cheese
3 3/8 tablespoons milk
1 small egg beaten.
butter Bit of
flour Bit of
nutmeg Bit of

1
1. Cut the potato in half, lengthways. Prick all over and microwave at full power for about 10 minutes until cooked through.
2
2. Meanwhile, heat the milk and butter gently til it starts to simmer. Take off the heat and mix in the cottage cheese, nutmeg and egg. Set aside.
3
3. Toss the aubergine slices in a little oil and fry on both sides for a minute or so to soften them. Set aside.
4
4. Fry the onion and mince until brown. Add the lentils, cherry toms and puree, mixing well.
5
5. Scoop the potato out into a bowl, leaving half a centimetre or so from the skin. Mash with a bit of salt and grated cheese if you like.
6
6. Add the mashed potato to the mince mixture, then stir in the parsley and coriander.
7
7. Divide the mixture into the two potato skins. Lay the aubergine slices on top and pour over the sauce.
8
8. Stick under the grill for about 5 minutes until the top goes brown.

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 potato large jacket, 2 13/16 ounces minced lamb or turkey, 2 tablespoons green lentils, 1/2 red onion a small, and more.

Yes, Baked Potato Moussaka falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Potato Moussaka

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions