I am never really sure how many layers you need in a Moussaka – here is a simple recipe that I use that uses just one layer of everything but feel free to adapt as necessary…

  • 2 Tbsp Olive Oil
  • 1 x Chopped Onion
  • 500g Turkey Breast Mince (2%)
  • 2 x Chopped Carrot
  • 1.5 Tbsp Grated Ginger
  • 2 x Minced Garlic Cloves
  • 1 x chili
  • 1/4 Tsp All Spice
  • 1/4 Tsp Cinnamon
  • 1 Tbsp Oregano
  • Handful Chopped Leaf Parsley
  • 400g Plum Tomatoes
  • 200g Aubergine
  • 2 Tbsp Tomatoe Puree
  • 300g 0% Greek Yoghurt
  • 40g Parmesan
  • 2 x Eggs
  • 1 Tbsp Lemon Juice
  1. Heat 1 Tbsp oil and saute the onions (for approx 6 mins)
  2. Add the carrots and cook for a further 2 mins
  3. Add the Ginger, Garlic and Chilli fry for another 2/3mins
  4. Stir in the meat and break it up as you stir it – cook until colour of the meat has changed and it is no longer raw
  5. Then add the all spice, cinnamon and extra chilli flakes if required spicy
  6. Add the tomatoes, tomatoe puree and 100ml of water.
  7. Season with oregano and parsely and simmer covered for 50mins
  8. As the meat cooks prepare the Aubergines – use one of two methods: Griddle Pan – brush the aubergines with the olive oil and lemon juice and griddle for a 3/4mins each side or Oven Baked – brush the aubergines with the olive oil and lemon juice a bake in an oven for 20mins 180C/fan 160C/gas 4.
  9. For the topping – whisk the eggs and then add to greek yoghurt, mix in half of the Paremsan.
  10. In an oven proof dish spread the meat mixture across the bottom.
  11. Layer the Aubergine on top covering the meant.
  12. Spread the cheese sauce over the top.
  13. Sprinkle with remaining Parmesana and Cracked Black Pepper
  14. Bake for 50mins or until golden

Serves 4.0 l Calories 363 l Protein 46 g l Total Fat 12 g l Carbohydrate 17 g (Dietary Fiber 3 g, Sugars 12 g)

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