Moussaka
prep: 40 minutes
cook: 90 minutes
serving: 6
Nutrition Facts
each serving
KCal
216
Carbs
10.3g
fiber
4.9g
Protein
26.4g
Fat
6.6g
Saturates
3.2g
Sugars
8.9g
Salt
0.4g
Fruit/Veg Portion
2
Ingredients
all 16 types- 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
Directions
7 steps in totalStep 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.
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