Moussaka is classic comfort food, and this recipe will leave you truly satisfied! The challenge in making this traditional Greek dish slimming world-friendly is to come up with a good substitution for the original high-fat white sauce. Many recipes I had tried before use Quark, but I find that it tastes sour, and the consistency is crumbly. Therefore, I used fat-free yoghurt, and it works surprisingly well!
You can add 20g of light cheddar, using half of your Healthy Extra A, or counting 3 syns. But I think there is no need for that, as it is super good just as it is 🙂
Syn Free Moussaka
Serves 1-2
Syns per serving: Free
Ingredients
2 Aubergines
250g Minced Lamb of Beef 5% fat
1 Onion, chopped
2 Garlic Cloves, crushed
1 tbsp Tomato Puree
1 Red Wine Stock Pot (or any stock pot you like)
250g Passata
1/4 tsp Cinnamon
1/2 tsp Dried Oregano
For the Topping
250g Natural Yoghurt Fat-Free
1 Egg
1/4 tsp Mustard Powder
Salt
Method
Preheat your oven to 200C / 180C Fan
Peel and slice the aubergines. I peel them because I find that the skin can be hard and chewy when the aubergines are grilled instead of fried. Place the slices on a chopping board and sprinkle with salt. Leave them rest for 10 minutes. Spry the aubergines with Fry Light and grill them on a griddle pan on medium heat. Set apart.
Spry a pan with Fry Light, add the garlic and onion and cook until softened. Add the mince, tomato puree, and stock and cook for 2-3 minutes. Add the cinnamon, oregano and passata and bring to the boil. Lower the heat to a simmer and let it cook for about 20 minutes. It has to be quite reduced, otherwise, your Moussaka will be watery.
Meanwhile, make the topping by whisking the eggs, mustard powder and yoghurt together. Season to taste.
Put half of the meat on the bottom of a small oven-proof dish and cover with half of the grilled aubergines. Repete the layers, finishing with the aubergines. Pur the wite sauce on top and cook in the oven for 20-25 minutes.