Tuesday, July 15, 2008
2 eggplants, thinly sliced
450gms ground beef
2 onions, thinly sliced
1 tsp finely chopped garlic
400gms canned tomatoes
2 tbsp chopped fresh parsley
1 1/4 cup lowfat plain yoghurt
Pizza cheese (Parmesan alone is fine)
Salt & pepper to taste
How to make Moussaka
Preheat the oven to 180 C. Dry-fry the eggplant slices, in batches, in a nonstick pan on both sides until browned. Remove from pan.
Add the beef to the pan and cook for 5 minutes, stirring until browned. Stir in the onions and garlic and cook for 5 minutes until browned.
Add the tomatoes, parsley, salt and pepper, then bring to a boil and simmer for 20 minutes or until the meat is tender.
Arrange half the eggplant slices in a layer in an ovenproof dish. Add the meat mixture, then a final layer of the remaining eggplant slices.
Beat the eggs in a bowl, then add in the yoghurt, salt and pepper to taste. Pour the mixture over the eggplants and sprinkle some grated cheese on the top.
Bake the moussaka in the oven for 45 minutes or until golden brown. Serve straight from the dish.