Name: Low-fat moussaka
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 4
Cuisine: Greek
Ingredients: 200g frozen sliced peppers; 3 garlic cloves crushed; 200g extra-lean minced beef; 100g red lentils; 2 tsp dried oregano plus extra for sprinkling; 500ml carton passata; 1 aubergine sliced into 1.5cm rounds; 4 tomatoes sliced into 1cm rounds; 2 tsp olive oil; 25g parmesan finely grated; 170g pot 0% fat Greek yogurt; freshly grated nutmeg

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Low-fat moussaka

Low-fat moussaka

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4 out of 5.57 ratingsRate

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A rich and comforting Greek classic without the calories, what's not to love?

Healthy

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Ingredients

Nutrition

Units:

MetricUS

200g frozen sliced peppers
3 garlic cloves

crushed
200g extra-lean minced beef
100g red lentils
2 tsp dried oregano

plus extra for sprinkling
500ml carton passata
1 aubergine

sliced into 1.5cm rounds
4 tomatoes

sliced into 1cm rounds
2 tsp olive oil
25g parmesan

finely grated
170g pot 0% fat Greek yogurt
freshly grated nutmeg

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Nutrition: per serving

kcal289
fat8g
saturates3g
carbs31g
sugars12g
fibre5g
protein26g
salt1g

low

Method

step 1

Cook the peppers gently in a large non-stick pan for about 5 mins – the water from them should stop them sticking. Add the garlic and cook for 1 min more, then add the beef, breaking up with a fork, and cook until brown. Tip in the lentils, half the oregano, the passata and a splash of water. Simmer for 15-20 mins until the lentils are tender, adding more water if you need to.
step 2

Meanwhile, heat the grill to Medium. Arrange the aubergine and tomato slices on a non-stick baking tray and brush with the oil. Sprinkle with the remaining oregano and some seasoning, then grill for 1-2 mins each side until lightly charred – you may need to do this in batches.
step 3

Mix half the Parmesan with the yogurt and some seasoning. Divide the beef mixture between 4 small ovenproof dishes and top with the sliced aubergine and tomato. Spoon over the yogurt topping and sprinkle with the extra oregano, Parmesan and nutmeg. Grill for 3-4 mins until bubbling. Serve with a salad, if you like.

Recipe from Good Food magazine, October 2011

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A star rating of 4 out of 5.57 ratings

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