Low-fat moussaka
Ingredients
- 200g frozen sliced peppers
- 3 garlic cloves, crushed
- 200g extra-lean minced beef
- 100g red lentils
- 2 tsp dried oregano, plus extra for sprinkling
- 500ml carton passata
- 1 aubergine, sliced into 1½ cm rounds
- 4 tomatoes, sliced into 1cm rounds
- 2 tsp olive oil
- 25g parmesan, finely grated
- 170g pot 0% fat Greek yogurt
- freshly grated nutmeg
Method
-
Cook the peppers gently in a large
non-stick pan for about 5 mins – the water
from them should stop them sticking. Add
the garlic and cook for 1 min more, then
add the beef, breaking up with a fork, and
cook until brown. Tip in the lentils, half the
oregano, the passata and a splash of water.
Simmer for 15-20 mins until the lentils are
tender, adding more water if you need to.
-
Meanwhile, heat the grill to Medium.
Arrange the aubergine and tomato slices
on a non-stick baking tray and brush with
the oil. Sprinkle with the remaining oregano
and some seasoning, then grill for 1-2 mins
each side until lightly charred – you may
need to do this in batches.
-
Mix half the Parmesan with the yogurt and
some seasoning. Divide the beef mixture
between 4 small ovenproof dishes and top
with the sliced aubergine and tomato.
Spoon over the yogurt topping and sprinkle
with the extra oregano, Parmesan and
nutmeg. Grill for 3-4 mins until bubbling.
Serve with a salad, if you like.
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