Moussaka is a traditional greek dish which usually calls for eggplant and a rich sauce arranged with layers somewhat like lasagne. As you can imagine this combination is not ideal for “dieting” as it is quite high in calories. I’ve tried a few different versions and find this one works best. Its a really nice “comfort food” for these cold, dark evening, without veering off your healthy eating plan. Hope you guys enjoy x
Heres what you’ll need:
1lb beef mince, 2 carrots, 1 onion, some mushrooms, 1 tin chopped tomatoes, 1 tin peas, 1 tbsp corriander, 1 tbsp cumin, 1 tbsp black pepper, 3 eggs, 4 tbsp greek yoghurt, 2 tbsp olive oil/coconut oil
How to make the moussaka:
- Heat a large saucepan with oil of choice and cook onion until soft
- Add beef mince and the carrot. Season with coriander, cumin & black pepper. Stir well and cook for 5 minutes
- Add peas and tin of chopped tomatoes.
If your not a fan of tomatoes based dishes, this can be substituted with 1/2 litre of beef stock. The mixture doesn’t turn out AS firm and results in the egg sauce seeping into the moussaka mixture, just so you know… but its still good; just that little bit harder to cut into slices when serving 🙂
- Next, prepare the egg sauce by whisking the eggs & yoghurt (I blended both together in my nutribullet)
- Pop the moussaka mixture into a casserole dish and oven cook for 25 minutes at 180 deg c
- Remove from the oven and pour over egg sauce… cook for a further 10 minutes until golden.
If desired a sprinkle of cheddar cheese can be placed on top and grilled for a minute or two.
I like to have a slice with some red onion salad but would also be yummy with some homemade sweet potato wedges 🙂