Here’s a fun way to make moussaka baked in aubergine shells. The flavours of moussaka pair very well with venison, and cooking the aubergines in the microwave cuts down on fat and gives them a creamy texture.
4 small aubergines
spray rapeseed oil
1 medium onion, chopped
3 garlic cloves, crushed or chopped
1 teaspoon cinnamon
1 teaspoon dried oregano
1 teaspoon dried or fresh mint
450g venison meatballs, grillsteaks or burgers
50ml red wine
400g can chopped tomatoes
75ml 0% fat Greek yogurt
75g feta cheese
green salad, to serve
Heat 2-3 sprays of oil in a large non-stick frying pan. Add the onion then the garlic, cinnamon, oregano and mint and fry gently for 10 minutes.
Meanwhile, wash the aubergines, pierce once with a sharp knife and microwave (two at a time) on HIGH for about 7 minutes. Remove from microwave and slice in half lengthways through the stalks. Carefully scoop most of the flesh out of the aubergine halves, leaving a layer of flesh (about 1cm thick) attached to the skins and set aside on a baking tray. Chop up the flesh and add to the onions.
Meanwhile, break up the venison in a bowl using your hands or a wooden spoon then add to the onion and aubergine mix and fry for 3–4 minutes, pressing the meat to break it up even more, until all the meat is lightly browned. Stir in the red wine and tomatoes and simmer, half-covered for 30 minutes until well-reduced and thick. Spoon the mixture evenly into each aubergine "boat".
Heat the oven to 200°C/Fan 180°C/Gas 6.
Whisk the egg with the Greek yogurt and crumble in the feta and spoon on top. Bake for 15-20 minutes until the topping is set and browned. Serve with a crunchy green salad.