Slimmer's Moussaka
A delightful supper dish - when I served it, I never mentioned the word 'slimming' and my family really enjoyed it! See video for all the important techniques.
- Serves: 4
-
Products in this recipe:
Reduced Fat Cheese Ready to Serve Sauce, Garlic Pepper Seasoning, Tomato & Mushroom Pasta Sauce, Seasoned Sea Salt Seasoning
You Will Need:
Method:
Aubergines
Place whole unpeeled and untrimmed aubergines in a large pot of boiling water.
Boil for 15 minutes with lid on.
Turn off heat and allow to stand for a further 5 minutes.
Allow to cool and slice into 3 mm rounds.
Adjust the oven rack to the middle position.
Preheat oven to 180 °C.
Sauté the onions in the olive oil until they are soft and wilted.
Add the mince and stir-fry while breaking it up with a fork.
Add Garlic Pepper Seasoning and stir through to flavour.
Add Tomato & Mushroom Pasta Sauce and stir through.
Add parsley.
Cook for 10 minutes.
Use a square ovenproof dish ± 25 cm x 25 cm or a rectangular dish 20 cm x 30 cm.
Spread 2 - 3 T (30 - 45 ml) of mince mixture over the bottom of the dish so that you don't have to grease it.
Pack half the aubergine slices in a single layer in the dish.
Season lightly with Seasoned Sea Salt.
Top with half the remaining mince mixture.
Repeat layering once more so that you finish off with a mince layer.
Topping
In a glass jug mix together the Reduced Fat Cheese Sauce, yoghurt and beaten eggs.
Pour over mince mixture and sprinkle over grated cheese.
Bake for 20 - 25 minutes.
Serve with a tossed salad dressed with our Reduced Oil Lime & Coriander Dressing.
Variation
Spice the mixture up with our Tomato, Olive & Chilli Pasta Sauce or for a very mild flavour use the Tomato & Basil Pasta Sauce in place of the Roast Mushroom Pasta Sauce.
Slimmer's Moussaka
A delightful supper dish - when I served it, I never mentioned the word 'slimming' and my family really enjoyed it! See video for all the important techniques.
- Serves: 4
-
Products in this recipe:
Reduced Fat Cheese Ready to Serve Sauce, Garlic Pepper Seasoning, Tomato & Mushroom Pasta Sauce, Seasoned Sea Salt Seasoning
You Will Need:
Method:
Aubergines
Place whole unpeeled and untrimmed aubergines in a large pot of boiling water.
Boil for 15 minutes with lid on.
Turn off heat and allow to stand for a further 5 minutes.
Allow to cool and slice into 3 mm rounds.
Adjust the oven rack to the middle position.
Preheat oven to 180 °C.
Sauté the onions in the olive oil until they are soft and wilted.
Add the mince and stir-fry while breaking it up with a fork.
Add Garlic Pepper Seasoning and stir through to flavour.
Add Tomato & Mushroom Pasta Sauce and stir through.
Add parsley.
Cook for 10 minutes.
Use a square ovenproof dish ± 25 cm x 25 cm or a rectangular dish 20 cm x 30 cm.
Spread 2 - 3 T (30 - 45 ml) of mince mixture over the bottom of the dish so that you don't have to grease it.
Pack half the aubergine slices in a single layer in the dish.
Season lightly with Seasoned Sea Salt.
Top with half the remaining mince mixture.
Repeat layering once more so that you finish off with a mince layer.
Topping
In a glass jug mix together the Reduced Fat Cheese Sauce, yoghurt and beaten eggs.
Pour over mince mixture and sprinkle over grated cheese.
Bake for 20 - 25 minutes.
Serve with a tossed salad dressed with our Reduced Oil Lime & Coriander Dressing.
Variation
Spice the mixture up with our Tomato, Olive & Chilli Pasta Sauce or for a very mild flavour use the Tomato & Basil Pasta Sauce in place of the Roast Mushroom Pasta Sauce.