Moussaka

Author: Sarah Swain - Food writer, stylist and recipe creator

First published: Jun 2008

Serves: 4

Time to make: 50 mins

Total cost: $19.92 / $4.98 per serve

(at time of publication)

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

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 370cal

Kilojoules 1550kJ

Protein 40g

Total fat 15.4g

–Saturated fat 7.6g

Carbohydrates 18.3g

–Sugars 11.3g

Dietary fibre 0g

Sodium 490mg

Calcium 360mg

Iron 5.7mg

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.

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