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Moussaka

Slimming World extra easy syns: 3.5 per portion
Serves: 6
Preparation time: 40 minutes
Cooking time: 50 minutes

Warming comfort dish with the greek twist, great for all the family

Ingredients

  • 500 gms - Lean Lamb Mince (<16% fat)
  • 1 - Onion, finely chopped
  • 1 - Large Aubergine
  • 1 - Carrot, finely diced
  • 3 - Cloves of Garlic, crushed
  • 1 - Lamb stock cube
  • 1.5 tsp - Ground Cinnamon
  • 1 tsp - Ground Nutmeg
  • 1 tsp - Dried Oregano
  • 2 tbsp - Tomato Puree
  • 2 tbsp - Cornflour
  • ½ pt - Skimmed Milk
  • ½ tsp - Garlic Salt
  • a small pinch - Ground Black Pepper
  • 25 gms - Reduced fat Cheddar Cheese (*add 4 syns of not from allowance)
  • 1 - Egg, beaten
  • 1 - Onion, finely chopped
  • 6-7 - New Potatoes, thinly sliced (depending on size)

Method

  1. Pre-heat the oven to 180°C. Cut the aubergines lengthways into 0.5cm slices, and put them on to Frylight sprayed baking sheets and season. Bake for about 25 minutes until soft, golden and floppy.
  2. Meanwhile, spray frylight into a large frying pan over a medium high heat and cook the onion until soft, if they start to catch, add a drop of water. Add the garlic, carrot, cinnamon, nutmeg and oregano and cook for a further couple of minutes, then stir in the lamb and stock cube. Turn up the heat slightly, and brown the lamb well, cooking until the mixture is quite dry. Stir in the tomato and puree, bring to a simmer, then turn the heat down low and cook for 30-40 minutes until most of the liquid has evaporated. Season.
  3. Meanwhile, make the white sauce. Mix cornflour with about 1 tbsp of the milk to make a runny paste, then add the garlic salt and pepper.
  4. Bring the rest of the milk to just below boiling point, and then add the cornfour mix and cook until you have a thick sauce, then stir in the cheese until melted. Take off the heat and allow to cool slightly, then beat in the egg.
  5. Arrange a third of the aubergines in the base of an oven dish, and top with half the meat and then a layer of sliced potatoes. Repeat these layers, then finish off with a layer of potatoes, and top with the white sauce.
  6. Bake for about 45 minutes until well browned, and then leave to cool for half an hour before serving.
Saturday the 9th of February, 2013 9:28 AM
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