Lazy low-fat beef moussaka (Beef Recipes)

Member Name: lillamarta

Product:	Beef Recipes
Date:	10/10/09 (102 review reads)
Rating:

Advantages: Simpler, easier, cuts down on preparation / cooking time

Disadvantages: Can be fiddly, not as rich / nice as the traditional dish

Difficulty: Relatively easy
Cost: Approx. £2 / person
Time to prepare: 45 - 55mins

Calories: Approximately 400kCal / serving

INTRODUCTION

Of all Mediterranean vegetables, aubergines are possible my favourite. They are meaty, full of flavour and go well with meat and other vegetables. Moussaka is an eggplant dish, made throughout the Balkans and the Middle East in a variety of ways. The one I usually cook is the Greek 'classic', which is layered, baked then served hot. To reduce calories and cut down on cooking time, I often substitute minced lamb with ready-made Bolognese sauce, or omit it altogether and make vegetarian moussaka by adding potatoes and tomatoes to it.

INGREDIENTS

Serves: 3 - 4 people

2 large aubergines
1 large onion chopped
1 jar of bolognese sauce
1 tablespoon of chopped parsley
1 tablespoon of chopped mint
1 teaspoon of grounded white pepper and allspice mix (or cinnamon and nutmeg)

Bechamel (White Sauce)

40g butter
2 tablespoons of flour
2 eggs lightly beaten
1/2 pint of milk (250ml)
100g grated cheese

PREPARATION

Vegetables

1. Wash the aubergines and cut them into 1cm slices. Ligthly salt them on both sides and place them in a colander on top of a bowl.
They'll release some water while you prepare the onions.
2. Take a large frying pan and saute the onions with the herbs / spices until brown on some olive oil then remove the onions from the pan.
3. Add a little olive oil to the pan and brown the aubergines on both sides. This will take about 10 - 15 minutes. Set aside.

Bechamel

4. Take a small frying pan and melt the butter. Gradually dissolve the flour into the butter while stirring it on a gentle heat for about 2 minutes.
5. Gradually add the milk, stir it until it becomes thick which is only 1 minute.
6. Take off the hob and stir in the eggs and the grated cheese.

Baking

7. Pre-heat the oven to 180 degrees.
8. Layer half of the aubergine and onion mix at the bottom of a baking tray.
9. Spread the ready-made bolognes sauce over it.
10. Add the rest of the aubergine and onion.
11. Cover with the bechamel.
12. Bake it in the oven until the sauce on top is golden brown. (about 15 minutes)

SERVING SUGGESTIONS

Lovely with a dash of Greek Salad or pickled pepper.

ALLERGY ADVICE

The dish contains gluten and flour.

Thanks for reading and enjoy!

©powered by lillybee also posted on Ciao UK

Summary: A simplified moussaka with ready-made bolognese sauce