Low-fat Moussaka

Hi everyone! This week I decided to attempt to make the infamous Middle-Eastern dish, Moussaka. It makes a great weekend meal but be forewarned, do plan ahead when making this dish because it doesn't take quite some time. I'm a bit proud of myself because Moussaka generally averages 820 calories per serving but thanks to a few adjustments, my version totals to 394 calories per serving.

(recipe courtesy of BBC Good Food: http://www.bbcgoodfood.com/recipes/10610/the-ultimate-makeover-moussaka, with some adjustments)

Ingredients:

-2½ tbsp olive oil
-1 onion , chopped
-2 plump garlic cloves , finely chopped
-2 large carrots, diced
-1 package of 5% fat minced beef
-1/2 cup white wine
-1 tsp ground cinnamon , plus extra
-¼ tsp ground allspice
-1 large can plum tomatoes
-2 tbsp tomato purée
-1 heaped tbsp chopped oregano leaves
-2 good handfuls chopped flat-leaf parsley , plus extra to garnish
-2 medium eggplants (about 750g/1lb 10oz total weight), ends trimmed
-1 tbsp lemon juice

For topping:

-1 tbsp cornflour
-1 cup of 0% fat Greek yogurt
-1/4 cup Parmesan , grated

Directions:

1. Heat 1 tbsp oil in a large, wide sauté pan. Tip in the onion and garlic, then fry for 6-8 mins until turning golden. Add the carrots and fry for 2 mins more. Stir the meat into the pan, breaking it up as you stir. Cook and stir over a high heat until the meat is no longer pink. Pour in the wine and briefly cook until most of the liquid has evaporated. Stir in the cinnamon and allspice. Tip in the tomatoes, tomato purée and 1 tbsp water (mixed with any juices left in the can), then stir to break up the tomatoes. Season with some pepper, add all the oregano and half the parsley, cover, then simmer on a low heat for 50 mins, stirring occasionally. Season to taste. Mix in the remaining parsley. Can be done a day ahead and refrigerated overnight.
2. While the meat cooks (unless you are doing this a day ahead) prepare the eggplants. Heat oven to 375 degrees fahrenheit. Brush a little of the remaining oil onto 2 large baking sheets. Mix the rest of the oil with the lemon juice. Slice the eggplants into 1/2 cm thick slices and then lay them on the oiled baking sheets. Brush with the oil and lemon mix, then season with pepper. Bake for 20-25 mins until soft, then set aside. Lower oven to 180C/fan 160C/gas 4.
3. Spread 2 big spoonfuls of the meat mixture on the bottom of an ovenproof dish (about 28 x 20 x 6cm deep). Spoon the meat mixture into the dish and lay the eggplant slices on top. . Beat the eggs in a bowl. Slacken the cornflour with a little of the yogurt, stir in the rest of the yogurt, then mix this into the eggs with half the cheese. Season with pepper. Pour and spread this over the eggplant to cover it. Sprinkle with the rest of the cheese, a little cinnamon and a grating of pepper. Bake for 50 mins-1 hr until bubbling and golden.
4. Leave moussaka to settle for 8-10 mins, then scatter over some chopped parsley and cut into squares.

Nutritional Information:
(per 1 serving): 394 calories, 10 grams of fat, 19.6 grams of carbohydrates, 141.4 mg of cholesterol, 7.25 grams of fiber, 7.83 grams of sugar, 28.78 grams of protein, 366.9 mg of sodium