Hungry Healthy Happy
Yogurt is one of my favourite healthier alternative ingredients, as you can see throughout the book, and it really transforms this dish. The creamy topping is a combination of yogurt and egg and a little sprinkling of feta to perfect the dish.
Energy 329 kcal
Fat 11.1 g (of which saturates 4.1 g)
Carbs 25 g (of which sugars 12.5 g)
Protein 29 g
Fibre 4.8 g
Sodium 0.3 g
You Will Need
Preheat the oven to 190°C/375°C/gas mark 5.
Spread the aubergine slices out on a large baking sheet and bake in
the oven for 15 minutes. Remove the aubergine from the oven and
set aside. Do not turn off the oven.
Meanwhile, bring a medium pan of water to a boil and add the
potato slices. Cook for 7 minutes, then drain and rinse under cold
water. Set aside.
Heat the oil in large pan over medium heat, then add the onion and
cook, stirring constantly, for 2 minutes until softened. Add the beef
mince to the pan and stir with a wooden spoon to break up the
meat. Cook gently for 10 minutes then add the chopped tomatoes,
tomato purée, oregano and cinnamon and stir to combine. Season
to taste and cook on a low heat for 5–10 minutes.
In a small bowl, combine the Greek yogurt and beaten egg and set
Now assemble the moussaka. Spoon of the meat mixture into the
base a large ovenproof dish. Top the meat the meat with a layer of
potato slices, then top the potato with a layer of aubergine. Repeat
the process until all of your ingredients are used up, ending with a
layer of aubergine.
Pour the yogurt and egg mixture over the top of the moussaka,
ensuring that the top is evenly covered. Crumble over the feta
cheese and transfer the moussaka to the oven for 20 minutes until
golden and bubbling.
Divide the moussaka between 6 serving plates and serve hot with a
simple tomato and red onion salad.