Moussaka-style tacos

A fun twist on a Greek classic, these handheld Moussacos are perfect for busy, family-friendly dinners.

Serves

Prep Time

10 mins

Cook Time

20 mins

Loaded with New Zealand lamb mince, these moussacos are a perfect family-friendly dinner for busy weeknights. Rich in both haem iron from the lamb, and non-haem iron from all the lentils and spinach, this balanced meal is as nutritious as it is delicious. Easy to prep and full of Mediterranean-inspired flavour, it’s a wholesome way to keep everyone at the table happy - no cutlery required!

Livi Kitson-Clark

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Ingredients

400g Quality Mark lamb mince
1 Tbsp olive oil
1 onion
finely chopped
3 garlic cloves
finely chopped
1 tsp cinnamon
1 tsp dried oregano
A pinch of salt and pepper
400g tomato passata
2 Tbsp tomato paste
1 can of lentils
drained
1 eggplant
1 cup Greek style yoghurt
juice and zest of ½ a lemon

To serve

8 small taco tortillas
1 bag baby spinach
chopped
tomato chutney
optional
fresh mint

Method

Dice eggplant into small pieces and toss with olive oil, salt and pepper. Bake in the oven or air-fryer at 180 °C for about 20 minutes, until soft and tender.

Heat a dash of olive oil in a pan over a medium-high heat and sauté the onion and garlic until soft. Add the lamb mince and cook until lightly browned.

Stir in the tomato paste, passata, lentils, and spices. Reduce the heat and simmer for 10-15 minutes.

Place yoghurt, lemon juice and zest in a bowl. Whisk until smooth.

Warm tortillas and fill with yoghurt sauce, lamb, eggplant, and baby spinach. Finish with a teaspoon of tomato chutney and garnish with fresh mint to serve.