The Ultimate Makeover: Moussaka Recipe

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try The ultimate makeover: Moussaka recipe. Enjoy the Middle Eastern Cuisine and learn how to make The ultimate makeover: Moussaka.

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

Moderately easy
Serves 6
Prep 30 mins
Cook 2 hrs 5 mins
Freezable

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
1 heaped 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

Method

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.

While the meat cooks (unless you are doing this a day ahead) prepare the aubergines. Heat panggangan 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 panggangan to 180C/fan 160C/gas 4.

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.

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.

Try

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.

Nutrition Per Serving

325 kcalories, protein 28g, carbohydrate 19g, fat 15 g, saturated fat 5g, fibre 6g, sugar 14g, salt 0.65 g

Recipe from Good Food magazine, May 2009.

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