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Moussaka

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We’ve added extra veggies to the traditional rich tomato sauce to boost the goodness and taste.
Serves
6
Prep
40 minutes
Cook
90 minutes
Each 325g serving contains (excludes serving suggestion)
KCal
216
Carbs
10.30g
Fibre
4.90g
Protein
26.40g
Fat
6.60g
Saturates
3.20g
Sugars
8.90g
Salt
0.40g
Portion Fruit & Veg
2
Ingredients
Ingredients
3 aubergines, thinly sliced (approx 3/4cm)
1 tsp rapeseed oil
2 medium onions, finely chopped
500g lean minced beef
1 red pepper, finely chopped
1 carrot, grated
3 cloves garlic, chopped
400g can tomatoes
1 tbsp tomato puree
1 tsp oregano
1 tsp ground cinnamon
1 low-salt beef stock cube, dissolved in 100ml boiling water
For the topping:
200g 0% fat Greek yogurt
50g reduced-fat Cheddar, finely grated
1 heaped tsp ground nutmeg
Method
  1. Preheat the oven 180°C/gas 4. Grill the aubergine slices for 3-4 minutes on each side and set aside.
  2. Heat the oil in a pan and add the onions. When they start to brown, add the minced beef and stir for 5 minutes, breaking up any clumps with a wooden spoon.
  3. Add the red pepper and carrot and cook for 5 minutes then stir in the garlic, tomatoes, purée, oregano and cinnamon.
  4. Stir in the stock, bring to the boil then turn down the heat, cover and simmer for 10-15 minutes.
  5. Meanwhile, make the topping mix the yogurt, Cheddar and nutmeg together.
  6. In an ovenproof dish, place a layer of aubergine, add a spoonful of the beef mixture then layer alternately, ending with a layer of aubergine.
  7. Spoon the yogurt mixture over the top and bake for 45 minutes.
Chefs tips
  • Leave to cool for 15-20 minutes before serving.
  • Moussaka is often made with minced lamb. For a lower-fat version use minced turkey instead. 
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat until piping hot throughout.
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