This recipe is perfect for those on a diet who still want to treat themselves to Moussaka – see video for all the important techniques.
2 medium or 3 smaller aubergines
2 medium onions
2 T (30 ml) olive oil
500 g extra lean mince
2 t (10 ml) Ina Paarman’s Garlic Pepper Seasoning
1 x 400 g Ina Paarman’s Roasted Mushroom Pasta Sauce
2 T (30 ml) chopped parsley
Ina Paarman’s Seasoned Sea Salt
1 x 200 ml Ina Paarman’s Reduced Fat Cheese Ready to Serve Sauce
1/2 cup (125 ml) fat free yoghurt
2 eggs, beaten
1/4 cup (60 ml) fat reduced cheddar cheese
Place whole unpeeled and untrimmed aubergines in a large pot of boiling water. Boil for 15 minutes with lid on. Turn off heat and allow to stand for a further 5 minutes. Allow to cool and slice into 3mm rounds.
Preheat oven to 180 C.
Saute the onions in the olive oil until they are soft and wilted. Add the mince and stir-fry while breaking it up with a fork. Add Garlic Pepper Seasoning and stir through to flavour. Add Roasted Mushroom Pasta Sauce and stir through. Add parsley. Cook for 10 minutes.
Use a square ovenproof dish +- 25 cm x 25 cm or a rectangular dish 20 cm x 30 cm. Spread 2-3 T (30-45 ml) of mince mixture over the bottom of the dish so that you don’t have to grease it. Pack half the aubergine slices in a single layer in the dish. Season lightly with Seasoned Sea Salt. Top with half the remaining mince mixture.
Repeat layering once more so that you finish off with a mince layer.
In a glass jug mix together the Reduced Fat Cheese Sauce, yoghurt and beaten eggs.
Pour over mince mixture and sprinkle over grated cheese. Bake for 20-25 minutes. Serve with a tossed salad dressed with our Low Fat Greek Salad Dressing.
Spice the mixture up with our Tomato, Olive and Chilli Pasta Sauce or for a very mild flavour use the Tomato & Basil Pasta Sauce in place of the Roasted Mushroom Pasta Sauce.
By: Ina Paarman