So I might have made moussaka before, but here is one that is vegetarian!
Technically, you can make any version without meat, just go for delicious quorn mince instead. I discovered I am not a big aubergine fan, although I like it in stews, so next time, I will swap the aubergine for some thinly sliced potatoes instead. I hope that wont be frowned upon!
Low Fat Moussaka
(Serves 4, about 300 calories each)
2 peppers, chopped
3 garlic cloves, finely chopped
200g quorn mince
100g red or green lentils
2 tspdried oregano
1/2 aubergine, thinly sliced
3 tomatoes, thinly sliced
25g parmesan, finely grated
170g Greek low-fat yogurt
Freshly grated nutmeg
- Heat a large pot and gently soften the peppers for a few minutes. Then add garlic and cook for a further minute before tipping in mince, lentils, half the oregano, passata and a splash of water. Bring to a boil and simmer for about 30-40 minutes until the lentils are tender, stirring occasionally.
- In the meantime, turn the grill to medium, and have the aurbergine and tomato slices on a baking tray. Spray a few times with oil, season with the remaining oregano, some salt and pepper, then place under the grill for about 5 minutes, until lightly charred.
- Mix half the cheese with the Greek yogurt. Pour the mince mixture into one medium oven proof dish, or four separate ones. Top with aubergine and then spread over the yogurt evenly. Sprinkle with the remaining parmesan, some oregano and nutmeg and grill on medium for 5-10 minutes until the moussaka starts to bubble and goes slightly golden on top.
Serve with some good bread for mopping!