Vegetarian Moussaka
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
100 gr dried soya protein125 ml concentrated tomato puree2 cups chopped onions2 medium eggs100 grs fat free natural yoghurt125 mls stock made with organic veg stock cube.chopped corrianderpinch nutmeg
rehydrate soya protein in accordance with pack instructions.
Chop the onions and sweat gently inall but 1 tspn of the olive oil until soft and transparent. Meanwhile, slice the aubergine and brush with the remaining oil - sprinkle with a little salt and place under hot grill. grill until they begin to soften and colour slightly, turning so that both sides are cooked.
line an oven proof dish with the sliced aubergine, add a layer of onions and half on the protein mix in an even layer. repeat with onions and the rest of the protien.
mix the stock and the tomato puree together with the chopped corriander and pour over the layers.
Place uncovered in oven at 180 degrees for 20 mins.
Beat the egg and yoghurt together with a pinch of nutmeg. Remove the dish from over, pour over the egg and yoghurt mixture and return to the over for another 20 - 25 mins or until the top is set and golden.
Serving Size: serves 4 people
Number of Servings: 4
Recipe submitted by SparkPeople user LILLIANK2.
Chop the onions and sweat gently inall but 1 tspn of the olive oil until soft and transparent. Meanwhile, slice the aubergine and brush with the remaining oil - sprinkle with a little salt and place under hot grill. grill until they begin to soften and colour slightly, turning so that both sides are cooked.
line an oven proof dish with the sliced aubergine, add a layer of onions and half on the protein mix in an even layer. repeat with onions and the rest of the protien.
mix the stock and the tomato puree together with the chopped corriander and pour over the layers.
Place uncovered in oven at 180 degrees for 20 mins.
Beat the egg and yoghurt together with a pinch of nutmeg. Remove the dish from over, pour over the egg and yoghurt mixture and return to the over for another 20 - 25 mins or until the top is set and golden.
Serving Size: serves 4 people
Number of Servings: 4
Recipe submitted by SparkPeople user LILLIANK2.
Nutritional Info Amount Per Serving
- Calories: 219.2
- Total Fat: 6.1 g
- Cholesterol: 95.1 mg
- Sodium: 31.3 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 6.9 g
- Protein: 20.3 g
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