Moussaka
Skinny Moussaka (v)
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 
This low fat moussaka has allthe flavour but less of the fat of the classic Greek recipe.
Course: Main Course
Cuisine: Mediterranean
Servings: 2 people
Author: Emma Walton
Ingredients
  • 1 white onion
  • 1 clove garlic
  • 400 grams lean lamb mince
  • 200 grams mushrooms
  • 1 can chopped tomatoes
  • 2 cup vegetable stock
  • 1 tbsp dried rosemary and thyme
  • 1 aubergine
  • 3 potatoes
  • 1 egg
  • 50 grams low fat cottage cheese
  • 75 grams fat free natural yogurt
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 190C.
  2. Begin by cooking the onion (chopped) and garlic (crushed) in little olive oil until translucent. Bring the sauce to the boil and then simmer for 10-15mins or until the sauce thickens.
  3. Add in the mince and cook for a further five mins until browned before adding mushrooms, tomatoes, stock and herbs.
  4. Slice the aubergine into slices no more than 0.5cm thick. 
  5. Pour the lentil sauce into an ovenproof dish and then layer with the aubergine.
  6. Repeat this process until all of the aubergine and sauce has been used up.
  7. To finish off the dish, slice the potatoes thinly (again no more than 0.5cm thick).
  8. Place the potatoes on top to form the final layer and then mix the yogurt, egg and cottage cheese together to form the gooey top.
  9. Spread this over the potatoes and bake in the oven for 45mins (by this time the topping should have set and gone golden brown.)
Recipe Notes

A vegetarian alternative

As my OH is vegetarian I often swap the lamb mince for a heaped cup of red lentils. Of course quorn mince or simillar meat free mince works well too.

Got no aubergine?

If you can’t get hold of aubergine don’t be tempted to go back to using potato in between each layer of sauce. Instead opt for courgette. You’ll need more slices as they are smaller than aubergines but you won’t compromise on taste or calories.

Protect your topping

If you find topping is cooking too quickly (which can happen in electric ovens which are heated from the top) cover the dish with tin foil and only take it off in the last 5 mins.