Healthier Moussaka Recipes

HEALTHIER MOUSSAKA

Steps:

• Heat the oven to 200°C/ 180°C fan/ gas 6. Heat the 1 tbsp oil in a large frying pan, then add the onion and cook gently for 5 minutes or until soft. Add the garlic and cinnamon and fry for 2-3 minutes.
• Turn the heat up to medium-high, then add the mince to the pan and fry for 3-4 minutes, stirring, until browned. Add the chopped tomatoes, red wine, bay leaf and stock cube. Pour in 100ml water, taste and season the mixture if needed, then bring to a simmer. Cook gently for 30 minutes, adding the lentils for the final 5 minutes. Take off the heat and discard the bay leaf.
• Meanwhile, prick the aubergines all over with a fork, then microwave on high for 4-5 minutes until soft (if you don't have a microwave, bake them in the oven for 25 minutes).
• Slice the aubergines into 0.5cm thick rounds, then set two thirds aside. Heat a large griddle pan until smoking. Brush the remaining third of the aubergine slices with 1 tsp oil, then griddle for 1-2 minutes on each side until charred.
• To make the béchamel, melt the butter in a saucepan. Add the flour and stir for 1 minute. Add the bay leaf, then slowly pour in the milk, stirring constantly until the sauce thickens. Remove the pan from the heat, then stir through the quark and 25g of the cheddar. Add the nutmeg and season. Discard the bay leaf.
• Stir the parsley and oregano through the mince mix. Cover the base of a 25cm x 18cm ovenproof dish with half the ungriddled aubergine slices. Top with half the mince mix, then add the remaining ungriddled aubergine slices. Spoon over a third of the béchamel, followed by the remaining mince mixture. Add the rest of the béchamel, then arrange the chargrilled aubergine slices on top. Bake for 25 minutes. Scatter over the remaining cheddar and bake for 5 minutes. Let the moussaka rest for 10 minutes, then serve.

HEALTHIER MOUSSAKA

Steps:

• Preheat oven to 190C.
• Line a large baking tray with foil and spray it with the olive oil spray. Arrange sliced aubergine in a single layer on the baking tray, spray with cooking spray, grate some salt over, and roast in oven for 10 minutes. Turn the sliced aubergines over and roast for a further 10 minutes.
• Meanwhile, Whilst the aubergine is roasting, heat the olive oil in a large pan over a medium heat, then add the onion and sauté for 2 minutes then add the meat and cook until meat is browned, about 5 minutes, stirring frequently and breaking it up as it cooks. Add the garlic and cook 1 more minute.
• Stir in the tomatoes, tomato puree, oregano, cinnamon, cumin and black pepper. Cook, stirring occasionally for about 10 minutes until thickened.
• Spray an ovenproof casserole dish with the cooking oil spray.
• Arrange half of the roasted aubergine slices in the bottom of the casserole dish. Spread the meat mixture over the aubergine slices and press down to flatten. Then cover the meat mixture with the remaining aubergine slices.
• Whisk the eggs and yogurt together and pour over the top of the moussaka. Sprinkle the cheese on top. Bake in oven for 15 - 20 minutes until the top is golden and bubbling.
• Remove from oven and allow the moussaka to slightly cool and set. Cut into 6 portions and serve.

THE ULTIMATE MAKEOVER: MOUSSAKA

Steps:

• Heat 1 tbsp oil in a large, wide sauté pan. Tip in the onion and garlic, then fry for 6-8 mins until turning golden. Add the carrots and fry for 2 mins more. Stir the meat into the pan, breaking it up as you stir. Cook and stir over a high heat until the meat is no longer pink. Pour in the wine and briefly cook until most of the liquid has evaporated. Stir in the cinnamon and allspice. Tip in the tomatoes, tomato purée and 1 tbsp water (mixed with any juices left in the can), then stir to break up the tomatoes. Season with some pepper, add all the oregano and half the parsley, cover, then simmer on a low heat for 50 mins, stirring occasionally. Season to taste. Mix in the remaining parsley. Can be done a day ahead and refrigerated overnight.
• While the meat cooks (unless you are doing this a day ahead) prepare the aubergines. Heat oven to 200C/fan 180C/ gas 6. Brush a little of the remaining oil onto 2 large baking sheets. Mix the rest of the oil with the lemon juice. Slice the aubergines into 1cm thick lengthways slices, then lay them on the oiled baking sheets. Brush with the oil and lemon mix, then season with pepper. Bake for 20-25 mins until soft, then set aside. Lower oven to 180C/fan 160C/gas 4.
• Spread 2 big spoonfuls of the meat mixture on the bottom of an ovenproof dish (about 28 x 20 x 6cm deep). Lay the aubergine slices on top, slightly overlapping. Spoon the rest of the meat mixture on top. Beat the eggs in a bowl. Slacken the cornflour with a little of the yogurt, stir in the rest of the yogurt, then mix this into the eggs with half the cheese. Season with pepper. Pour and spread this over the meat to cover it. Sprinkle with the rest of the cheese, a little cinnamon and a grating of pepper. Bake for 50 mins-1 hr until bubbling and golden.
• Leave moussaka to settle for 8-10 mins, then scatter over some chopped parsley and cut into squares. Serve with a salad of tomato, red onion and rocket.

MOUSSAKA

Steps:

• Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
• In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
• To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
• Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
• Bake for 1 hour at 350 degrees F (175 degrees C).