Name: Moussaka
Prep time: 40 minutes
Cook time: 90 minutes
Yield: 6
Ingredients: 3 aubergines, thinly sliced (approx 3/4cm); 1 tsp rapeseed oil; 2 medium onions, finely chopped; 500g lean minced beef; 1 red pepper, finely chopped; 1 carrot, grated; 3 cloves garlic, chopped; 400g can tomatoes; 1 tbsp tomato puree; 1 tsp oregano; 1 tsp ground cinnamon; 1 low-salt beef stock cube, dissolved in 100ml boiling water; For the topping:; 200g 0% fat Greek yogurt; 50g reduced-fat Cheddar, finely grated; 1 heaped tsp ground nutmeg

We’ve added extra veggies to the traditional rich tomato sauce to boost the goodness and taste.

Serves

Prep

40 minutes

Cook

90 minutes

Each 325g serving contains (excludes serving suggestion)

KCal

216

Carbs

10.3g

Fibre

4.9g

Protein

26.4g

Fat

6.6g

Saturates

3.2g

Sugars

8.9g

Salt

0.4g

Fruit/Veg Portion

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Ingredients

3 aubergines, thinly sliced (approx 3/4cm)

1 tsp rapeseed oil

2 medium onions, finely chopped

500g lean minced beef

1 red pepper, finely chopped

1 carrot, grated

3 cloves garlic, chopped

400g can tomatoes

1 tbsp tomato puree

1 tsp oregano

1 tsp ground cinnamon

1 low-salt beef stock cube, dissolved in 100ml boiling water

For the topping:

200g 0% fat Greek yogurt

50g reduced-fat Cheddar, finely grated

1 heaped tsp ground nutmeg

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Method

Step 1

Preheat the oven 180°C/gas 4. Grill the aubergine slices for 3-4 minutes on each side and set aside.

Step 2

Heat the oil in a pan and add the onions. When they start to brown, add the minced beef and stir for 5 minutes, breaking up any clumps with a wooden spoon.

Step 3

Add the red pepper and carrot and cook for 5 minutes then stir in the garlic, tomatoes, purée, oregano and cinnamon.

Step 4

Stir in the stock, bring to the boil then turn down the heat, cover and simmer for 10-15 minutes.

Step 5

Meanwhile, make the topping mix the yogurt, Cheddar and nutmeg together.

Step 6

In an ovenproof dish, place a layer of aubergine, add a spoonful of the beef mixture then layer alternately, ending with a layer of aubergine.

Step 7

Spoon the yogurt mixture over the top and bake for 45 minutes.

Recipe tips

Leave to cool for 15-20 minutes before serving.
Moussaka is often made with minced lamb. For a lower-fat version use minced turkey instead.
Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat until piping hot throughout.

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Moussaka