Crispy Moussaka Bowl

Method

1. Preheat the oven to 230°C. Halve baby potatoes, or cut larger ones into 4 cm chunks. Put them in a 18 cm pot with enough cold water to cover and 1 tsp salt, bring to the boil over high heat and cook for 15 min from boiling, until a knife slides in easily. Drain and let them steam dry for 3 minutes.

   Add in this stepBaby potatoes (or regular potatoes) 280 gSalt and pepper to taste

   high heat

2. Cut the aubergine into 2 cm cubes. Place the potatoes on 1 oiled baking tray(s) and press each one with the bottom of a glass to about 1.5 cm thick, then scatter the aubergine in the gaps. Drizzle with the remaining oil, season with salt and roast in the oven at 230°C for 25 min. Stir only the aubergine once halfway; it is done when the potato edges are deep brown and crisp.

   Add in this stepAubergine (eggplant) 180 gOlive oil 1½ tbspSalt and pepper to taste

   oven

3. While the potatoes roast, heat a little oil in a pan over medium-high heat, add the beef and onion and cook for 9 min, breaking the meat up. When it is browned with crispy bits on the bottom, add the garlic, tomato paste, cinnamon, oregano and salt, pour in 2–4 tbsp water and stir for 1 minute until glossy.

   Add in this stepOlive oil ¾ tbspMinced beef (or lamb) 150 gOnion 60 gGarlic (cloves) 1Tomato paste 1 tbspGround cinnamon 2 pinchDried oregano ½ tspSalt and pepper to taste

   medium-high heat

4. Mash the feta finely with a fork, then add the Greek yogurt and lemon juice and beat hard until smooth and creamy. A blender makes it even silkier.

   Add in this stepFeta 60 gGreek yogurt 80 gLemon juice 2 tsp

5. Spread the whipped feta over the base of each bowl with the back of a spoon. Add the potatoes and aubergine, then spoon over the beef. Sprinkle with pul biber and mint, drizzle with a little olive oil and eat straight away.

   Add in this stepPul biber (Turkish chilli flakes) or chilli flakes ½ tspMint leaves to tasteOlive oil ¼ tbsp