Best known as part of Greek cuisine, Moussaka is a one dish meal containing beef or lamb. Moussaka can be made in many different ways to suit different tasts and dietary preferences. The aubergine, also known as eggplant, has an egg-like shape and vibrant purple colour. This lightened up recipe is packed with nutrients and tastes great.
- 4 medium aubergine, sliced into 1 cm thick rounds
- 1 brown onion, coarsely chopped
- 4 garlic cloves, finely chopped
- 200g extra lean beef mince
- 2 tsp Worcestershire sauce
- 2 x 400g diced tomatoes
- 1 1/2 tsp ground cinnamon
- 2 tbs chopped fresh flat-leaf parsley
- 2/3 cup (190g) no-fat natural Greek-style yoghurt
- 100g quark
- 1 egg
- 1 tsp Dijon mustard
- Preheat oven to 200°C.
- Arrange aubergine in a single layer on 2 oven trays lined
with baking paper.
- Lightly spray with oil and season with salt and pepper.
- Bake for 15–20 minutes or until golden and tender.
- Meanwhile, lightly spray a large frying pan with oil and heat over medium heat.
- Cook onion and garlic for 5 minutes, adding a couple of tablespoons of water if they stick.
- Add beef and cook, stirring to break up any lumps, for 2-3 minutes or until browned.
- Add Worcestershire sauce, tomatoes, cinnamon and parsley and season with salt and pepper.
- Bring to the boil then reduce heat and simmer,
uncovered, for 20 minutes or until sauce thickens.
- Using a fork, beat yoghurt, quark, egg and mustard in a medium bowl until smooth.
- Place half the aubergine slices in a large baking dish. Cover with beef mixture and top with remaining aubergine.
- Pour over yoghurt mixture and bake for 45 minutes or until top is bubbling and golden.