Name: Lighter moussaka
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: 1 large, thinly sliced eggplant; 1 finely chopped onion; 1 clove crushed garlic; 500 gram lean lamb mince; 400 gram can crushed tomatoes; 1 cup dry white wine; 1/2 teaspoon ground nutmeg; 1/2 cup low fat tasty cheese, grated; salad, crusty wholegrain bread, to serve; White sauce; 2 cup low-fat milk; 2 tablespoon cornflour

Ingredients

1 large, thinly sliced eggplant

1 finely chopped onion

1 clove crushed garlic

500 gram lean lamb mince

400 gram can crushed tomatoes

1 cup dry white wine

1/2 teaspoon ground nutmeg

1/2 cup low fat tasty cheese, grated

salad, crusty wholegrain bread, to serve

White sauce

2 cup low-fat milk

2 tablespoon cornflour

Method

1.Preheat oven to moderate, 180°C. Preheat char-grill on high. Spray a 6-cup capacity baking dish with oil.

2.Spray eggplant with olive oil. Grill 1-2 minutes each side, until light grill marks appear.

3.Spray a large flying pan with olive oil. Saute onion and garlic on medium 34 minutes, until onion is tender. Increase heat to high and add mince, browning well, breaking up with a spoon as it cooks.

4.Add tomatoes, wine and nutmeg. Bring to boil. Reduce heat to low and simmer, uncovered, 15 minutes. Season to taste.

5.Meanwhile, to make white sauce, in a small saucepan, gradually stir milk into cornflour until smooth. Cook over medium heat, stirring, until sauce boils and thickens. Reduce heat to low, simmer 2-3 minutes. Season to taste.

6.Arrange eggplant in baking dish. Spoon meat sauce over then cover with white sauce. Sprinkle evenly with cheese. Bake 20-25 minutes until golden. Serve with salad and bread.

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Ingredients

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