Moussaka Ripped (GF)

MRfirst

Moussaka Ripped – All the joy of Moussaka but not the calorie content.

Traditional Moussaka is around 960 calories per portion but this is 344 calories per portion.  Happy happy days.

The cinnamon, all spice, meat, tomato and wine all make a delightful taste sensation.

I had this food challenge from Alex Dawson so a thank you to him for getting me creative in the kitchen for this one.

MR34

This serves 6:

Macros per serving:

Calories 344,  Fat 11.6g, Carbs 17.5g, Fiber 6.5g and Protein 43.1g Protein

Macros per 100g:

Calories 95.73  , Fat 3.23g, Carbs 4.87g, Fiber 0.3g and Protein 11.99g

Ingredients:

  • 900g Aubergine (about 3 aubergines)
  • 250g Carrots (about 2 large ones)
  • 235g Red Onion (about 1 large one)
  • 4 Cloves of Garlic
  • 2 Tbsp Coconut Oil
  • 500g 2% Fat Turkey Mince
  • 100ml White Wine
  • 2 Tbsp Sun Dried Tomato Paste
  • Handful of Fresh Parsley
  • Half a Handful of Fresh Oregano
  • 1 Tsp Cinnamon
  • 0.25 Tsp Mixed Spice
  • Juice of a Lemon
  • 400g Tin of Chopped Tomatoes
  • 300g 0% Fat Total Greek Yoghurt
  • 60g Reduced Fat Mature Cheddar
  • 2 Large Eggs

You will need:

  • Pre Heated Oven 180C Conventional / 160C Fan
  • Vegetable Chopping Board
  • Sharp Knife
  • Colander
  • Large Saucepan
  • Large Non Stick Frying Pan
  • Spatula
  • Garlic Crusher
  • Measuring Jug / Measuring Spoons / Scales
  • Grater
  • Lemon Juicer
  • Medium Mixing Bowl
  • Whisk
  • Mixing Spoon
  • Medium Lasagne Dish
  • Slice your aubergines around 1cm thick.

    Layer in colander and sprinkle each layer with a little salt

  • Until all aubergine layered and leave for 30 minutes

    This takes any bitterness out of aubergine

  • Peel and finely chop your carrots

  • Peel and finely chop your red onion

  • Crush your garlic

  • Melt your coconut oil in your saucepan

  • Add your red onion and garlic and cook over a medium heat for 6 minutes until softened and gently gold

  • Whilst thats cooking heat your frying pan over a medium high heat

    Add your aubergine and cook for 2 minutes

    Do not add oil

  • Add your carrots to saucepan when 6 minutes up of onion and garlic mix

    Cook for 2 minutes

  • Open your Turkey Mince

  • When your aubergine has coloured flip it over and cook 2 minutes on other side

  • Add your turkey mince to saucepan with onion, garlic and carrots

    Stir in well and cook

  • Once aubergine coloured  on either side pop on a plate and repeat process with aubergine until all cooked

  • Cook the turkey mince until no pink left about 5 minutes and stir occasionally

  • Add your white wine and cook until it has all evaporated

  • Chop your parsley and oregano

  • Add your parsley, oregano, cinnamon, mixed spice and sun dried tomato paste to the pan

    Stir in well and cook for 2 minutes

  • Squeeze your lemon juice

  • Add lemon juice and tomatoes to pan and stir in well

  • Simmer so it gently bubbles on hob for 45 – 50 minutes until liquid has almost all reduced

    Stir at regular intervals to stop it catching at the bottom

  • In a medium mix bowl crack in your eggs and whisk

  • Add your greek yoghurt and 40g of your grated cheese

  • Mix in well and set aside

  • Lightly grease your lasagne dish

  • Layer bottom with half of your aubergine

  • When your meat has much reduced and cooked add this over aubergine in your lasagne dish

  • Layer the rest of your aubergine on top

  • Add your sauce

  • Add the remaining 20g of cheese sprinkled over the top

    Add some additional dried oregano and ground cinnamon for extra flavour sprinkled over the top.  About a Tsp of each

    Pop in middle of oven and bake for 50 minutes to one hour

  • Until golden and bubbling

    Serve and enjoy

    This keeps well in an air tight container in fridge to be enjoyed again

rippingsimply

Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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