Low Calorie Moussaka Recipe With Unofficial Slimming World Moussaka

LOW-CALORIE MOUSSAKA RECIPE WITH UNOFFICIAL SLIMMING WORLD MOUSSAKA RECIPE

Steps:

• Spray aubergines with a little low-calorie spray and griddle on both sides until starting to colour and soften. Careful you don't allow them to soften too much or they are hard to pick up later in the recipe.
• Preheat the oven to 200°c.
• Spray a large frying pan with low-calorie cooking spray and add onion. Fry for a few minutes until they are softened but only just colouring.
• Add the garlic, tomato puree, red wine vinegar and peppers and cook for a further two minutes.
• Add the tinned tomatoes, lentils, courgettes, mixed herbs, sweetener, and cinnamon. Season with a bit of salt and pepper then bring to the boil.
• Simmer for 20 minutes or until the peppers are all tender and there is very little sauce left.
• Meanwhile using a large mixing bowl mix together the quark, eggs, mustard powder, yoghurt and a little salt and pepper.
• Using a large ovenproof dish spoon half the peppers, onion etc mixture into the dish, cover with a layer of grilled aubergines then half of the white sauce. Then add another layer of peppers, courgettes etc, then a layer of aubergine. Finally, top with the remaining white sauce and sprinkle with the grated cheese.
• Cook for 30-40 minutes in the centre of the oven or until it is hot through and the cheese is starting to brown nicely.

LOW-FAT MOUSSAKA

Steps:

• 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.