1lb, 500g minced (ground) lamb
2 large onions, chopped
2 cloves garlic, chopped or crushed
0.5lb, 250g mushrooms, sliced
1 teaspoon, 5ml ground nutmeg,
1 teaspoon, 5ml salt to taste
ground black pepper, to taste
1 can, 400g chopped plum tomatoes in juice
2 large aubergines, sliced
a little oil, for greasing baking tray and casserole

500g carton low fat plain yoghurt
1 large egg, beaten
2.5oz, 80g grated low fat strong cheddar cheese

Potatoes can be substituted for the aubergines.
The cheese, yoghurt and egg sauce topping is good on lasagne, too.
The yoghurt does tend to curdle a little during cooking, but it does increase the cheesy flavour while reducing the fat content.
The moussaka can be divided into servings and frozen, then re-heated in a microwave oven when wanted.

1, Pre-heat oven to 160C Fan, 180C, 400F, or Gas mark 6
2, Lightly grease a non-stick baking tray. Place sliced aubergines onto the tray and bake for 10 minutes, then remove and allow to cool.
3, Dry fry lamb, onions, garlic, nutmeg,and mushrooms together in a non-stick frying pan until cooked through. Add tomatoes, salt and pepper to taste and bring to a simmer.
4, Lightly grease a large casserole and layer sliced aubergine with the meat sauce, finishing with a layer of aubergine.
5, Stir together beaten egg, yoghurt, and all but one tablespoonful of grated cheese. Add salt and pepper to taste.Pour the sauce over the top layer of aubergine and sprinkle the rest of the cheese on top.
6, Bake for approximately 45 minutes intil cheese is golden brown.
7, Serve with a mixed salad.

Serving Size: makes 5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user 1954MARG.

 

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