Moussaka

Moussaka

By
From
OMG! I Can Eat That?
Serves
4-6
Photographer
Mark Roper

So here’s a ripping non-boombah version of moussaka. You know, that delicious, fragrant, cheesy, white-saucy almost national dish of Greece? Well, this version has less fat and lower calories than the traditional one!!

Ingredients

Quantity Ingredient
3 long thin eggplants, cut lengthways
sea salt and freshly ground pepper
3 tablespoons olive oil
500g lamb mince
1 large onion, chopped
1 garlic clove, chopped
1 carrot, chopped
125ml white wine
1 teaspoon dried oregano
1/2 teaspoon allspice
1/2 teaspoon ground cinnamon
pinch nutmeg
1/2 teaspoon ground cumin
pinch cayenne pepper
250g tomato passata
1 bay leaf

‘Bechamel sauce’

Quantity Ingredient
300g light greek yoghurt
2 eggs
pinch nutmeg
sea salt
35g parmesan cheese, grated
30g feta cheese
white pepper

Method

  1. Preheat the oven to 180°C. Place the eggplant on a tray lined with baking paper. Sprinkle with sea salt and drizzle with olive oil.
  2. Bake for about 20 minutes. Take out of the oven and, keeping the eggplant on the baking paper, slide off the tray and set aside.
  3. Heat 1 tablespoon of the olive oil in a non-stick frying pan over medium heat. Add the mince and lightly brown. Remove from the pan with a slotted spoon and set aside.
  4. Pour off the liquid and using the same pan, add the 1 tablespoon of the olive oil. Add the onion and cook for about 5 minutes, or until transluscent.
  5. Add the garlic, carrot and 1 tablespoon of water and cook for another 5 minutes.
  6. Add the wine and let it sizzle, then add the lamb mince, oregano, allspice, cinnamon, nutmeg, cumin, cayenne pepper and sea salt and pepper. Stir through. Add the tomato passata and bay leaf.
  7. Turn the heat down to a simmer, pop the lid on and cook for about 30 minutes, stirring occasionally. Take off the lid and cook a further 10 minutes to let some of the liquid evaporate.
  8. Line a large ovenproof baking dish with some slices of eggplant. Top with a layer of the meat mixture. Add another layer of eggplant and the rest of the meat mixture.
  9. To make the white sauce, combine the yoghurt and eggs. Add the nutmeg, and a pinch of sea salt and white pepper. Pour the mixture over the meat and sprinkle with the parmesan and feta.
  10. Bake for about 35 minutes, or until golden brown and the cheese sauce is bubbling.
Tags:
OMG I Can Eat That
Jane
Kennedy
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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