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

Nutritional Information:

Each 325g serving contains (excludes serving suggestion)

KCal: 216
Carbs: 10.3g
Fibre: 4.9g
Protein: 26.4g
Fat: 6.6g
(Low)
Saturates: 3.2g
(Low)
Sugars: 8.9g
(Low)
Salt: 0.4g
(Low)
Fruit/Veg Portion: 2

What makes a healthy, balanced diet?

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.

Moussaka