Healthy Low Fat Moussaka

Published on September 25, 2015 | In | By
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So today’s challenge was to take a great Greek classic and give it a little make-over, but without compromising the taste and flavour.  This Healthy Low Fat Moussaka Recipe, does takes a little bit of time and patience, but the end result is totally worth it.
Nothing is worth enjoying if it doesn’t involve some effort and a little bit of love.
If you want to reduce the calories and fat content further of this recipe, you can always reduce the amount of cheddar cheese by half.

How to make a Healthy Low Fat Moussaka

 

 

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Ingredients

  • 2 Aubergines
  • 750g Extra lean Mince
  • 2 garlic cloves, finely diced
  • 1 celery stick, finely sliced
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp cayenne pepper
  • 1 tsp dried mixed herbs
  • 400g chopped tomatoes
  • 1-2 tbsp tomato puree
  • 1 bay leaf
  • 1 stock cube
  • For the white sauce
  • 150g fat free cottage cheese
  • 120g reduced fat cheddar, grated
  • Dash dried mixed herbs & paprika
  • 1 Egg
  • Salt & Pepper

Nutrition Info

  • 300 Calories

  • 14g Carbohydrates

  • 6g Saturated Fat

  • 36g Protein

Instructions

  1. Cut the aubergines into 1cm slices, place on a baking sheet and sprinkle both sides with salt (It's important to do this as it draws out the bitter juices) and leave for 1 hour.
  2. Brown off the mince, breaking up as you go to avoid any large lumps. Add the herbs and spices, garlic and celery and cook for a couple of minutes.
  3. Add the tomatoes, purée, stock cube and bay leaf cover and simmer for 20-30 minutes. Adjust the seasoning and set aside.
  4. To Make The White Sauce
  5. Blitz together all the ingredients except the cheddar until smooth, add a third of the cheddar and blitz again, season and set aside.
  6. Preheat the oven to 180'c. Place the aubergines into a colander and rinse well, drain and pat dry.
  7. Preheat a griddle pan and char off the aubergines on both sides, if you don't have a griddle pan place under a preheated grill.
  8. Assemble the Moussaka
  9. Start with a layer of mince in an ovenproof dish followed by a layer of aubergines until both ingredients are used up, making sure the top layer is mince.
  10. Pour over the white sauce, sprinkle over remaining cheddar and bake for 30-40 minutes until golden and cooked through.
  11. Serve with a Greek Salad

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