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Low-fat moussaka

A rich and comforting Greek classic without the calories, what's not to love?

  • Prep: 15 mins
    Cook: 40 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 289
  • Carbohydrates 31
  • Saturated Fat 3
  • Sugar 12
  • Protein 26
  • Fat 8
  • Fibre 5
  • Salt 1

Nutrition per serving

  • Calories 289
  • Carbohydrates 31
  • Saturated Fat 3
  • Sugar 12
  • Protein 26
  • Fat 8
  • Fibre 5
  • Salt 1

Ingredients

  • 200g frozen sliced peppers
  • 3 garlic cloves, crushed
  • 200g extra-lean minced beef
  • 100g red lentils
  • 2 tsp dried oregano, plus extra for sprinkling
  • 500ml carton passata
  • 1 aubergine, sliced into 1½ cm rounds
  • 4 tomatoes, sliced into 1cm rounds
  • 2 tsp olive oil
  • 25g parmesan, finely grated
  • 170g pot 0% fat Greek yogurt
  • freshly grated nutmeg

Method

  1. Cook the peppers gently in a large non-stick pan for about 5 mins – the water from them should stop them sticking. Add the garlic and cook for 1 min more, then add the beef, breaking up with a fork, and cook until brown. Tip in the lentils, half the oregano, the passata and a splash of water. Simmer for 15-20 mins until the lentils are tender, adding more water if you need to.

  2. Meanwhile, heat the grill to Medium. Arrange the aubergine and tomato slices on a non-stick baking tray and brush with the oil. Sprinkle with the remaining oregano and some seasoning, then grill for 1-2 mins each side until lightly charred – you may need to do this in batches.

  3. Mix half the Parmesan with the yogurt and some seasoning. Divide the beef mixture between 4 small ovenproof dishes and top with the sliced aubergine and tomato. Spoon over the yogurt topping and sprinkle with the extra oregano, Parmesan and nutmeg. Grill for 3-4 mins until bubbling. Serve with a salad, if you like.

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