Healthy Moussaka
Sometimes you just need comfort food and this dish is exactly that... however, not only is it packed with vegetables, it is dairy free and lower in calories than the regular recipe without losing any of the flavour!
To be honest, it's not often that I make dishes like this - think lasagna, shepherd's pie, fish pie - where there's more than one process involved but this version is so simple and so delicious a little extra effort goes a long way. The key is the 'cheat's white sauce' which is an Amelia Freer recipe using feta cheese for flavour, eggs for structure and almond milk for its health benefits. The result is a light but luscious meal that will delight any tastebuds!
Healthy Moussaka
Serves 6
1 tbsp corn flour
280ml almond milk
sea salt and freshly ground black pepper
In a heavy bottomed pan, sauté the onions, garlic, carrot and celery for 6-8 minutes with a pinch of salt and pepper, then remove from the pan and set aside. Add the mince to the pan, stirring to break up any lumps. When it has all browned return the vegetables to the pan.
Add a touch more seasoning along with the tomato puree, cook for 2 mins, then add the tinned tomatoes, oregano and chilli (if using). Bring to the boil, turn down the heat cook at a slow simmer for 30 – 40 minutes, stirring occasionally until the sauce is thickened.
Heat the oven to 180 fan. Slice the aubergines lengthways, about the thickness of a pound coin. Lay on a baking tray and brush lightly with olive oil on both sides. Bake for 20 minutes.
In a blender or food processor, blend the feta, egg, corn flour and almond milk together. Pour this into a small saucepan and heat, stirring constantly (don’t take your eye off this or it will go lumpy) until it begins to thicken, removing from the heat just before it begins to boil.
To assemble the moussaka, put a third of the mince sauce in the bottom of the baking dish. Layer the aubergines, then 1/3 of sauce, and so on, so you end up with 3 layers of aubergine and sauce. Top with the feta sauce and bake for 45 minutes.
Leave to stand for 15 minutes before cutting and serving with a freshly dressed salad.
To be honest, it's not often that I make dishes like this - think lasagna, shepherd's pie, fish pie - where there's more than one process involved but this version is so simple and so delicious a little extra effort goes a long way. The key is the 'cheat's white sauce' which is an Amelia Freer recipe using feta cheese for flavour, eggs for structure and almond milk for its health benefits. The result is a light but luscious meal that will delight any tastebuds!
Healthy Moussaka
Serves 6
1 tbsp olive oil
1 large onion, diced
5 garlic cloves, finely chopped
2 carrots, diced
3 sticks of celery, finely diced
1 red pepper, diced
500g lamb mince
2 tbsp tomato puree
2 x 400g tins plum tomatoes
1 tbsp oregano
1 tsp chilli powder (optional)
3 aubergine
olive oil for brushing
200g feta
2 eggs1 tbsp corn flour
280ml almond milk
sea salt and freshly ground black pepper
In a heavy bottomed pan, sauté the onions, garlic, carrot and celery for 6-8 minutes with a pinch of salt and pepper, then remove from the pan and set aside. Add the mince to the pan, stirring to break up any lumps. When it has all browned return the vegetables to the pan.
Add a touch more seasoning along with the tomato puree, cook for 2 mins, then add the tinned tomatoes, oregano and chilli (if using). Bring to the boil, turn down the heat cook at a slow simmer for 30 – 40 minutes, stirring occasionally until the sauce is thickened.
Heat the oven to 180 fan. Slice the aubergines lengthways, about the thickness of a pound coin. Lay on a baking tray and brush lightly with olive oil on both sides. Bake for 20 minutes.
In a blender or food processor, blend the feta, egg, corn flour and almond milk together. Pour this into a small saucepan and heat, stirring constantly (don’t take your eye off this or it will go lumpy) until it begins to thicken, removing from the heat just before it begins to boil.
To assemble the moussaka, put a third of the mince sauce in the bottom of the baking dish. Layer the aubergines, then 1/3 of sauce, and so on, so you end up with 3 layers of aubergine and sauce. Top with the feta sauce and bake for 45 minutes.
Leave to stand for 15 minutes before cutting and serving with a freshly dressed salad.
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