Moussaka

Hungry Healthy Happy

https://www.cutoutandkeep.net/projects/moussaka • Posted by Creative Publishing international

serves 6 Yogurt is one of my favourite healthier alternative ingredients, as you can see throughout the book, and it really transforms this dish. The creamy topping is a combination of yogurt and egg and a little sprinkling of feta to perfect the dish. Nutritional Values Per serving Energy 329 kcal Fat 11.1 g (of which saturates 4.1 g) Carbs 25 g (of which sugars 12.5 g) Protein 29 g Fibre 4.8 g Sodium 0.3 g Per serving

You will need

2 Medium Aubergines , cut into 5 mm/¼ in slices 2 Medium Potatoes , cut into 5 mm/¼ in slices 1 tbsp Olive Oil 1 Onion , diced 400 g Lean Beef mince 2 x 400 g/14 oz tin chopped Tomatoes 2 tbsp Tomato Puree 2 tbsp Dried Oregano 1 pinch Ground Cinnamon 3 Garlic Cloves , crushed 8 tbsp Greek Yogurt 1 Egg , beaten 50 g Feta Cheese

Project Budget

Time

Difficulty

Description

serves 6 Yogurt is one of my favourite healthier alternative ingredients, as you can see throughout the book, and it really transforms this dish. The creamy topping is a combination of yogurt and egg and a little sprinkling of feta to perfect the dish. Nutritional Values Per serving Energy 329 kcal Fat 11.1 g (of which saturates 4.1 g) Carbs 25 g (of which sugars 12.5 g) Protein 29 g Fibre 4.8 g Sodium 0.3 g Per serving

Instructions

1. Preheat the oven to 190°C/375°C/gas mark 5.

2. Spread the aubergine slices out on a large baking sheet and bake in the oven for 15 minutes. Remove the aubergine from the oven and set aside. Do not turn off the oven.

3. Meanwhile, bring a medium pan of water to a boil and add the potato slices. Cook for 7 minutes, then drain and rinse under cold water. Set aside.

4. Heat the oil in large pan over medium heat, then add the onion and cook, stirring constantly, for 2 minutes until softened. Add the beef mince to the pan and stir with a wooden spoon to break up the meat. Cook gently for 10 minutes then add the chopped tomatoes, tomato purée, oregano and cinnamon and stir to combine. Season to taste and cook on a low heat for 5–10 minutes.

5. In a small bowl, combine the Greek yogurt and beaten egg and set aside.

6. Now assemble the moussaka. Spoon of the meat mixture into the base a large ovenproof dish. Top the meat the meat with a layer of potato slices, then top the potato with a layer of aubergine. Repeat the process until all of your ingredients are used up, ending with a layer of aubergine.

7. Pour the yogurt and egg mixture over the top of the moussaka, ensuring that the top is evenly covered. Crumble over the feta cheese and transfer the moussaka to the oven for 20 minutes until golden and bubbling.

8. Divide the moussaka between 6 serving plates and serve hot with a simple tomato and red onion salad.