Moussaka

Moussaka

Serves: 4

Time to make: 50 mins

Ingredients

More weights & measures

1 large potato, thinly sliced

2 carrots, thinly sliced

1 small eggplantaubergineX, thinly sliced

450g lean beef mince

1 onion, finely chopped

2 tablespoons tomato purée

400g can no-added-salt chopped tomatoes

1 salt-reduced beef stock cube

½ cup water

2 egg yolks

275g low-fat plain yoghurt

¾ cup grated reduced-fat cheese

mixed salad, to serve

Instructions

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1 Preheat oven to 190°C. Grease a large ovenproof dish. Steam or microwave potato and carrots until tender. Immerse eggplant in boiling water for 1 minute. Drain.

2 Brown mince in a non-stick frying pan over medium heat. Drain off any fat. Return to heat, add onion and carrots and cook for 3-5 minutes. Add tomato purée, tomatoes, stock cube and water, and stir until simmering.

3 Place half the eggplant into a prepared dish. Top with half the mince mixture, then half the potato. Repeat layers with remaining eggplant, mince and potato.

4 Beat egg yolks with yoghurt. Pour over top layer of potatoes. Sprinkle with cheese. Bake for 30-35 minutes, until golden. Serve with salad.

HFG tip

Eggplant soaks up oil like a sponge, so blanching it in boiling water instead of frying it means you’re drastically cutting down on fat.

Nutrition Info (per serve)

Calories 370 cal

Kilojoules 1550 kJ

Protein 40 g

Total fat 15.4 g

Saturated fat 7.6 g

Carbohydrates 18.3 g

Sugar 11.3 g

Dietary fibre 0 g

Sodium 490 mg

Calcium 360 mg

Iron 5.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.