Slimming World Diet Moussaka

Moussaka, serves 2

Free if you use your cheese and potato as healthy options

Lamb mince (lean)

small aubergine sliced, sprinkled with salt and left for 10 minutes

1 onion diced

1 green pepper dices

6 mushrooms quartered

sm tin chopped tomatoes

1 fist sized potatoe microwaved in its jacket and sliced into thick slices

1 dstsp dried thyme

2 cloves of garlic

1 total 0% fat greek yoghurt

1 large egg

4 tbsp skimmed milk

56g extra mature cheddar

salt and black pepper

Dab the aubergine dry and cut into 1.5 cm cubes

fry the mince until browned then add the vegetables and garlic and continue to stir fry until nice and brown. Stir in the tomatoes and cook gently for 5 minutes or until the aubergine is tender.

Season with salt and pepper and stir in the thyme, top with the sliced potatoes.

Transfer the mixture to an oven proof dish and keep warm.

To make the topping simply beat together the milk, egg, yoghurt and cheese and pour on top of the moussaka base.

Bake in a hottish oven until the top is just set. Don’t turn it into a souffle, the top should have the consistency of sauce.

Leave a Reply

Your email address will not be published. Required fields are marked *