This recipe gives the traditional, Greek moussaka the ultimate healthy makeover. By replacing the white sauce with low fat cheeses and baking the eggplant you have a low fat, vitamin rich, fiber packed moussaka that is light, healthy and comforting. Serve with a simple, crisp green salad for a delicious dish everyone will love.
300g lean lamb mince
1 eggplant (300g)
1 small brown onion
1 small carrot
2 cloves of garlic
2 sprigs oregano leaves
2 tablespoons tomato paste
100g buffalo mozzarella (grated)
1/2 teaspoon nutmeg
70g mixed leaf salad
1 tablespoon red wine vinegar
Preheat oven to 180ºC. Peel and grate carrot, finely chop onion, garlic and oregano leaves. Slice eggplant into 1cm thick pieces.
Place eggplant slices on a baking dish lined with nonstick baking paper. Lightly brush with oil, season and cook for 10 – 12 minutes.
While eggplant is cooking, heat a medium pan with enough oil to cover the base. Sauté onion, carrot and garlic until soft (approx. 4 minutes). Add lamb mince, nutmeg and tomato paste, season with salt and pepper and brown, breaking it up as it cooks for 3 – 4 minutes. Remove pan from heat and set aside.
In a non-stick baking tray, layer eggplant to cover base. Top with half of the mince, then 1/3 of the cheese. Add a layer of eggplant, mince and 1/3 of the cheese. Lastly, add a final layer of the eggplant and top with the remaining cheese. Bake for 20 minutes until the cheese is golden.
Roughly chop the tomato and combine in a bowl with the mixed leaf lettuce. Add red wine vinegar, drizzle with olive oil and season with salt and pepper.