Preheat the oven to 190℃/180℃ fan/gas mark 5. Lightly oil a baking dish.
Brush one or two baking trayz with a little oil then lay out the 2 slices aubergines in a single layer, use two if one tray is not large enough. Drizzle the aubergine slices with oil, then bake for 15 minutes until just tender.
Heat about 2 teaspoons of oil in a frying pan and sauté 1 chopped onion for 3 to 4 minutes until beginning to soften. Add 2 chopped garlic cloves and 500g (1lb2oz) mince and cook until browned, breaking up the mince with the side of a spoon as it cooks.
Add 100ml (4floz) red wine and allow to bubble for a minute or two then stir in the ¼ teaspoon app spice and ½ teaspoon ground cinnamon, 3 tablespoons tomato purée and 2 tablespoons mint. Stir in the can of tomatoes and simmer for about 5 minutes. Remove from the heat and season to taste.
Lightly beat 2 eggs to break up then beat into 500g (1lb2oz) yogurt and season with a little salt, pepper and grated nutmeg.
Arrange half the aubergine slices in the bottom of the dish. Then add the meat filling. Top with the remaining aubergine slices.
Pour yogurt mixture over the top and sprinkle with grated cheese. Bake in the centre of the oven for 45 minutes until golden.
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Notes
Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)While delicious served immediately the flavour of moussaka improves if you cool and reheat it the following day.Freeze for up to 6 months. Defrost fully before reheating.