Name: The ultimate makeover: Moussaka
Prep time: 30 min
Cook time: 2 h 5 min
Total time: 2 h 35 min
Yield: 6
Cuisine: Greek
Ingredients: 2½ tbsp olive oil; 1 onion chopped; 2 plump garlic cloves finely chopped; 2 large carrots (350g total weight), diced; 450g 5% fat minced beef; 100ml white wine; 1 tsp ground cinnamon plus extra; ¼ tsp ground allspice; 400g can plum tomatoes; 2 tbsp tomato purée; 1heaped tbsp chopped oregano leaves; 2 good handfuls chopped flat-leaf parsley plus extra to garnish; 3 aubergines (about 750g/1lb 10oz total weight), ends trimmed; 1 tbsp lemon juice; 2 eggs; 1 tbsp cornflour; 300g 2% Greek yogurt; 50g parmesan grated; halved cherry tomatoes and thinly sliced red onion and rocket salad

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The ultimate makeover: Moussaka

The ultimate makeover: Moussaka

Angela Nilsen

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Serves 6

More effort

Prep: 30 mins

Cook: 2 hrs and 5 mins

A star rating of 4.3 out of 5.59 ratingsRate

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A light and healthy, but rich-tasting Greek-style dish

Freezable

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Complete the dish

Showing items 1 to 3 of 3

Simple Greek salad

A star rating of 4.8 out of 5.11 ratings

Ingredients

Nutrition

Units:

MetricUS

2½ tbsp olive oil
1 onion

chopped
2 plump garlic cloves

finely chopped
2 large carrots

(350g total weight), diced
450g 5% fat minced beef
100ml white wine
1 tsp ground cinnamon

plus extra
¼ tsp ground allspice
400g can plum tomatoes
2 tbsp tomato purée
1heaped tbsp chopped oregano

leaves
2 good handfuls chopped flat-leaf parsley

plus extra to garnish
3 aubergines

(about 750g/1lb 10oz total weight), ends trimmed
1 tbsp lemon juice

For the topping

2 eggs
1 tbsp cornflour
300g 2% Greek yogurt
50g parmesan

grated

To serve

halved cherry tomatoes

and thinly sliced red onion and rocket salad

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Nutrition: per serving

kcal325
fat15g
saturates5g
carbs19g
sugars14g
fibre6g
protein28g
salt0.65g

low

Method

step 1

Heat 1 tbsp oil in a large, wide sauté pan. Tip in the onion and garlic, then fry for 6-8 mins until turning golden. Add the carrots and fry for 2 mins more. Stir the meat into the pan, breaking it up as you stir. Cook and stir over a high heat until the meat is no longer pink. Pour in the wine and briefly cook until most of the liquid has evaporated. Stir in the cinnamon and allspice. Tip in the tomatoes, tomato purée and 1 tbsp water (mixed with any juices left in the can), then stir to break up the tomatoes. Season with some pepper, add all the oregano and half the parsley, cover, then simmer on a low heat for 50 mins, stirring occasionally. Season to taste. Mix in the remaining parsley. Can be done a day ahead and refrigerated overnight.
step 2

While the meat cooks (unless you are doing this a day ahead) prepare the aubergines. Heat oven to 200C/fan 180C/ gas 6. Brush a little of the remaining oil onto 2 large baking sheets. Mix the rest of the oil with the lemon juice. Slice the aubergines into 1cm thick lengthways slices, then lay them on the oiled baking sheets. Brush with the oil and lemon mix, then season with pepper. Bake for 20-25 mins until soft, then set aside. Lower oven to 180C/fan 160C/gas 4.
step 3

Spread 2 big spoonfuls of the meat mixture on the bottom of an ovenproof dish (about 28 x 20 x 6cm deep). Lay the aubergine slices on top, slightly overlapping. Spoon the rest of the meat mixture on top. Beat the eggs in a bowl. Slacken the cornflour with a little of the yogurt, stir in the rest of the yogurt, then mix this into the eggs with half the cheese. Season with pepper. Pour and spread this over the meat to cover it. Sprinkle with the rest of the cheese, a little cinnamon and a grating of pepper. Bake for 50 mins-1 hr until bubbling and golden.
step 4

Leave moussaka to settle for 8-10 mins, then scatter over some chopped parsley and cut into squares. Serve with a salad of tomato, red onion and rocket.

RECIPE TIPS

MAKING IT HEALTHIER

A serving of classic moussaka contains 820 kcals, 58g fat (24g of which is sat fat) and 1.06g salt. My version contains 325 kcals, 15g fat (5g sat fat) and 0.65g salt.

Recipe from Good Food magazine, May 2009

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A star rating of 4.3 out of 5.59 ratings

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