Seriously Low Fat Greek Moussaka
- lauralu8
- Aug 25, 2016
- 2 min read
Who doesn't love everything about Greece, especially the Greek food! My recent trip to Paleokastritsa inspired this blog as I had the most delicious Moussaka while there, however I felt like all the food I was eating wasn't exactly healthy & that does absolutely nothing for "the summer bod". So instead, here is a seriously low fat recipe with all the deliciousness of a traditional Greek Moussaka!
Ingredients:
500g minced turkey breast
1 medium onion, finely chopped
2 garlic cloves, crushed
2 tsp dried oregano
1tsp dried mint
2 bay leaves
2 tsp cinnamon
2 tbsp plain gluten free flour
100ml red wine
400ml chicken stock
400g canned chopped tomatoes
2 tbsp tomato purée
2 medium courgettes, trimmed, halved lengthways and sliced
2 medium aubergines, each about 275g, cut into 1cm rounds, ends discarded
500ml skimmed milk
4 tbsp cornflour
2 bay leaves
1/2 tsp grated nutmeg
20g parmesan
Halloumi Cheese *Optional
Method:
Put turkey mince, onion, garlic, oregano, mint, bay leaves and cinnamon in a large non-stick saucepan & cook over a medium heat for 5 minutes. Keep stirring to break up the meat.
Stir in the gluten free flour & season with salt & ground black pepper, then add wine, chicken stock, tomatoes & tomato purée. Bring everything to a simmer, then continue to cook for 10 minutes, stirring occasionally.
Add courgettes & cook for a further 5 minutes until the turkey is tender and the sauce is thick. Remove bay leaves.
Preheat the grill to hottest setting. Arrange aubergine slices in a single layer on a large baking tray, oiling both sides (I use 1cal spray). Place the tray under the grill & cook for 5 minutes. Turn the slices over & cook them on the other side for 5 minutes until they’re softened & lightly browned. Set the aubergines aside.
Preheat the oven to 200C/180C fan/gas 6.
Mix 4 tablespoons of milk with the cornflour in a small bowl until smooth and put to one side. Pour the rest of the milk into a medium non-stick saucepan & add the bay leaves & the grated nutmeg. Heat gently for 5 minutes until almost at a simmer, stirring regularly. Remove the bay leaves & whisk in the cornflour mixture, then cook for 3-4 minutes until thickened & smooth, stirring constantly. Remove from the heat and season with salt & lots of freshly ground black pepper.
Spoon a third of the meat sauce into a large overproof dish or 6 individual dishes, then add a layer of aubergine. Repeat the layers twice more, finishing with the aubergines. Pour over the white sauce, making sure it covers in an even layer, then sprinkle with parmesan cheese. Bake for 20-25 minutes until the moussaka is golden brown and bubbling. You can then ass some thin slices of Halloumi cheese if you want.
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