Low-fat moussaka
Prep:
15 mins
Cook:
40 mins
Rich in flavours this Greek classic is a treat and lower in fat and calories than the usual recipe.
Cooking oil spray (light if possible)
200g peppers, sliced
3 garlic cloves, crushed
200g extra-lean minced beef
100g red lentils
2 tsp dried oregano, plus extra for sprinkling
500ml passata
1 aubergine, sliced into 1½ cm rounds
4 tomatoes, sliced into 1cm rounds
2 tsp olive oil
25g parmesan, finely grated
170g 0% fat Greek yogurt
Freshly grated nutmeg
Preheat the oven to 180°C / 350°F / Gas mark 4.
Set a baking dish aside.
In a non-stick pan with a light spray of cooking oil spray, cook the peppers for about 5 minutes.
Add the garlic and cook for 1 minute more, then add the beef, breaking it up until brown.
Add in the lentils, half the oregano, the passata and a splash of water.
Simmer for 15-20 minutes until the lentils are tender, adding more water if needed.
Place the aubergine and tomato slices on a non-stick baking tray and mix with the oil.
Sprinkle with the remaining oregano, some salt and pepper then cook in the oven for 10 minutes.
Heat the grill to medium.
In a bowl, mix half the parmesan cheese with the yoghurt and some seasoning.
Spoon in the beef mixture to the baking dish.
Remove the cooked aubergine and tomato and add on top of the beef.
Spoon over the yoghurt topping and sprinkle with the extra oregano, parmesan and nutmeg.
Grill for 3-4 minutes until bubbling.
Serve with a salad, if you wish.
Serves
4
Preparation Time
15 minutes
Cooking Time
40 minutes
Main ingredients
Dairy, Cheese, Vegetables, Lentils
Recipe Type
Dinner, Healthy
Level of Difficulty
Easy
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