Lamb Moussaka

Try serving this with a Greek salad. Combine tomato wedges with sliced cucumbers, capsicum, reduced-fat feta and olives. Toss with a fat-free salad dressing and enjoy


Preheat oven to 190'C.

Heat a large saucepan over high heat. Add onion, garlic and mince and cook for 5-6 minutes or until brown.

Add mushrooms, tomatoes, stock and herbs. Bring to the boil. Reduce heat to low and simmer uncovered, stirring for 10 minutes or until mixture thickens.

Spoon half mince mixture into a large ovenproof baking dish. Cover with eggplant slices. Spoon over remaining mince. Arrange sliced potatoes on top in an overlapping layer.

Beat egg, cottage cheese and yoghurt in a bowl until smooth. Season to taste with salt and pepper. Spread over potatoes and bake in oven for 45 minutes or until topping is set and golden brown.

4.5 points / 4 serves



Potato. Parboiled. Sliced 400g
Whole Eggplant. Thinly Sliced 1
Fresh Thyme (or Oregano). Chopped 1 Tsp
Whole Stock Cube (vegetable). Dissolved In 2/3 Cup (150ml) Hot Water 1
Canned Chopped Tomatoes 400g
Mushrooms. Finely Sliced 175g
Extra Lean Lamb Mince 400g
Garlic. Crushed 2 Clove
Medium Onion. Finely Chopped 1
Whole Egg. Lightly Beaten 1
Low Fat Cottage Cheese (or Low-fat Ricotta) 100g
Skim Plain Yoghurt 150g

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