- July 2019
- Serves 6
- Hands-on time 25 min, simmering time 15 min, oven time 30 min, plus resting
Comforting it might be, but this Greek classic packs a big calorie punch. Here’s a cleverly tweaked slimmed-down version for a lighter moussaka you can enjoy a big slice of…
Check out our step-by-step guide on how to make a moussaka for the richer, but seriously good, classic version.
- 17.1g (7.3g saturated
- 27.7g (17.9g sugars)
- 4 large aubergines (about 1.5kg), cut into diagonal slices about 2cm thick
- 2 tbsp light olive oil
- 400g lean minced beef (5% fat)
- 2 onions, finely chopped
- 1 tsp ground cinnamon
- 1 tbsp Bart Blends Mediterranean seasoning (a mix of herbs, garlic, onion and red pepper)
- 250g pouch ready-cooked beluga lentils
- 680g jar tomato passata
- 500g fat-free greek yogurt
- 3 large free-range eggs
- 20g parmesan, finely grated
You’ll also need…
- 2.5 litre baking dish
- Heat the grill to medium-high. In a large bowl, toss the aubergine slices with half the oil and season. Spread out half the aubergine slices on a baking sheet and grill for about 12 minutes, turning once, until tender and lightly charred. Repeat with the remaining slices of aubergine, then set aside.
- Meanwhile, heat the oven to 180°C/ 160°C fan/gas 4. Set a large frying pan over a medium heat, then brown the mince in 2 batches, setting aside the browned mince on a plate. Turn the heat down slightly, add the remaining oil and cook the onions for 10 minutes until lightly golden and softened. Stir in the cinnamon and Mediterranean seasoning for the final minute or so.
- Add the browned mince, lentils and some salt and pepper to the pan. Pour
in the passata, then rinse out the jar with 100ml water and pour that into the pan, too. Mix well, bring to the boil, cover loosely, then reduce the heat to low and simmer for 15 minutes.
- Meanwhile, beat the yogurt and eggs in a bowl with most of the parmesan. Season with salt and pepper.
- To assemble, put half the aubergines in the base of the baking dish and top with the mince mixture, followed by the remaining aubergines. Spoon over the yogurt mixture, spreading it to the edges with the back of a spoon. Sprinkle with the remaining parmesan, then bake for 30 minutes or until golden and bubbling. Let the moussaka sit for 5-10 minutes before serving.
Make and assemble the moussaka the day before, then cool, cover and chill. If baking it cold from the fridge, add an extra 5-10 minutes.
This recipe showcases the skill of keeping flavour while minimising fat. Moussaka is usually made with a white sauce of butter, flour and milk (called béchamel). In our recipe we’ve swapped this calorific concoction for a sauce made with fat-free greek yogurt. We’ve added eggs to prevent the yogurt from splitting and to give a firm set, and included parmesan, which has an intense flavour, so you need less of it. Check the pack of mince to make sure it’s lean.
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