This moussaka is lower in fat than the usual white-sauce version, but no less delicious. It’s a great recipe to make on the weekend to have ready to roll for a week night… if you can make it last that long. In fact, I can’t quite vouch for its kid-rating, since between dinner and lunch the next day the Man and I accidentally polished off the whole lot! Oops. If you need to do any additional vegetable disguising for the small people in your house, you can always grate a pile of extra parmesan over the top before serving. No additional carbs! Winning!
|10 min Prep Time||1 hr 20 min Cooking Time|
Makes 4-6 serves (or 2 adults, 2 kids with leftovers)
1 large onion, diced
2 cloves garlic, minced
1 large eggplant, chopped lengthways into about 1cm slices
2-3 medium zucchini, chopped lengthways, about same thickness
1 carrot, diced
500 g lamb mince
1/2 cup white wine
1 teaspoon mixed herbs
few sprigs fresh oregano
1/2 teaspoon allspice
1 teaspoon cinnamon
2 bay leaves
800 g tin diced or crushed tomatoes
150 g natural Greek yoghurt
150 g light ricotta
salt and pepper
1/2 cup parmesan cheese, grated
Preheat oven to 180°C. Put the sliced eggplant and zucchini on trays lined with baking paper and drizzle with olive oil. Bake for 15-20 mins until soft but not coloured. Remove from oven.
Cook onion in olive oil until translucent, then add garlic, cooking for about a minute. Then add lamb mince.
Cook on high heat, breaking into small pieces with wooden spoon until well browned. Pour off any excess oil if you wish, then add carrot, wine, mixed herb, oregano, all spices and bay leaves. Add tomatoes, stir well and season with salt and pepper.
Reduce heat to a simmer and cook for about 30 mins, uncovered, until sauce is thickened to a bolognaise-type consistency.
In a medium-sized oven-proof dish (square is good), place a layer of eggplant on the bottom, then spoon a layer of sauce to cover the bottom layer. Repeat with a layer of zucchini, then another layer of mince, then another layer of eggplant then the final layer of mince.
Mix together the ricotta, egg and yoghurt in a separate bowl, then cover the top of the moussaka with this mixture. Cover with finely grated parmesan.
Bake at 180°C for 30-40 mins until the top is golden brown.
[Recipe: Danielle Colley – Keeping up with the Holsbys Carb counting and modifications: DB Life]
|Green salad = 0g carbs|
|Kids Size||Adult Size|
|13 g – 255g serve||20 g – 385g serve|