Sunday, 18 January 2015


This recipe is one of our family favourites. It is based on a recipe I found on but I have modified it by adding extra vegetables into the mince to make it healthier and more filling.  

Serves 9
Total 41 propoints
5 propoints per serve

2 eggplant medium (0pp)
Olive oil spray (1pp)
2 onion medium, peeled & sliced (0pp)
2 carrot, diced (0pp)
1 zucchini, diced (0pp)
250g button mushrooms, diced (0pp)
2 tsp minced garlic (0pp)
500 gms lean beef mince (or lamb mince) (18pp)
2 tbs tomato paste (1pp)
2/3 cup salt reduced liquid beef stock (0pp)
1/3 cup red wine (1pp)
300 gms potato peeled cooked (2-3 medium) (5pp)
2 tomatoes (0pp)

30 gms margarine (4pp)
30 gms plain flour (3pp)
30 gms light cheddar cheese, grated (3pp)
1 1/2 cups milk (3pp)
2 egg (3pp)

Thinly slice the eggplant and spread on a plate. Sprinkle eggplant with salt and leave for 15 minutes. Rinse and dry.

In a good non stick frypan, Fry the eggplant until lightly brown on both sides and set aside. (Use a little oil spray if needed).

In a large non stick frypan, cook the onion, garlic, carrots, zucchini and mushrooms until soft. Set aside.

Add the mince to the same frypan and cook until browned. Add back in vegetables and stir in the tomato paste, stock and wine. Bring to the boil. Cover and simmer for 15 minutes. Season with salt and pepper.

Slice the cooked potatoes and tomatoes.

Line the bottom of a large oven proof dish with half the eggplant. Pour over half the meat mixture and top with sliced tomatoes.

Add the rest of the eggplant, meat and layer with the potatoes.

For the Sauce: 
Melt the margarine, stir in the flour and gradually blend in the milk. Bring the sauce to the boil, stirring constantly. Beat in the egg yolks and cheese.

Whisk the egg whites to soft peaks and fold into the sauce.

Spread the sauce over the moussaka and bake in a moderate oven for 45 minutes or until golden brown.

No comments:

Post a Comment