Low-fat moussaka

30-60 minutes 400 kcal or less aubergine aubergines cheap everyday greek low fat mains makeover recipe minced beef moussaka parmesan quick tomato tomatoes

N/A

Serves 4

Source

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 1.5cm 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.