Mrs. Jackson Cooks

Life through food

Moussaka

on April 20, 2013

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As I’m writing this, I’m making a cake for a good friend’s birthday. I’m having problems with the biscuit layers and just hoping that a bit longer in the freezer will sort them out! I’ll be posting that recipe on here too, have no fear – there is so much sugar and chocolate in it, whatever happens it will definitely taste good (I’ve tried the mixture – just to be sure I don’t kill anyone!).

But Moussaka – the reason for this post and not tomorrow’s one. I love this. It’s delicious, healthy, super simple to make, can be made in batches and eaten for the rest of the week or makes a great casual dinner that looks great, tastes great and doesn’t have you tied to the kitchen all night.

There’s no carbs in this so it’s perfect for those of you on low carb diets or no carbs in the evening diets. It’s low fat and lean proteins too. It has 513 calories per serving in it, so it makes a great dinner meal.

I got this from my Greek recipe book, which you can find here http://www.amazon.co.uk/Perfect-Padded-Cookbooks-Greek-Love/dp/1445422387/ref=sr_1_1?ie=UTF8&qid=1366456152&sr=8-1&keywords=love+food+greek+cookbook

If you’re veggie you can easily substitute the mince for quorn or lentils, or if you’re wanting a more economical moussaka, or a change from the norm, you can do half mince and half lentils.

Moussaka

Serves 4

  • 1 tsp oil
  • 2 onions, finely sliced
  • 3 garlic cloves, minced
  • 400g tin of tomatoes (chopped or plum)
  • 2 tbsp chopped fresh parsley
  • salt & pepper
  • 2 eggs
  • 300ml low fat natural yoghurt
  • 1 tbsp grated parmesan
  1. Preheat the oven to 180 degrees celsius
  2. Thinly slice the aubergines and dry fry in a large pan on a high heat until browned on both sides. Spread them out in the pan – you may need to do this in batches. Set aside.
  3. Heat the oil in the frying pan and on a medium heat, fry the onions and garlic together until softened but not browned.
  4. Add in the mince, turning up the heat and browning it, breaking it up with the spatula.
  5. Add in the tomatoes, and season to taste. Bring to the boil and then simmer gently for about 20 minutes.
  6. Whisk together the eggs and yoghurt, with some seasoning.
  7. When the mince is cooked through stir through the parsley
  8. Place half of aubergine slices in the bottom of a baking dish in a single layer.
  9. Pile the mince mixture on top and then layer the remaining aubergine on top to cover it.
  10. Pour over the egg mixture covering the aubergine and sprinkle the parmesan on top.
  11. Cook in the oven for about 20-30 minutes until cooked through and golden on top.
  12. Serve immediately and enjoy memories of your holidays.
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One response to “Moussaka

  1. mydearbakes says:

    Oh my! Your bake looks so gorgeous! Well done! =D

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