Aubergine and Beef Stacks with Lemon Yoghurt Dressing
I love a well-made moussaka, but it is NOT low-fat! All that olive oil and (usually) fatty lamb, which of course gives flavour but pushes the fat content sky high. Add to that, the rich eggy, yoghurty, cheesy custard topping, and it is a no-go zone. So, this revamped and deconstructed version from the marvellous Australian Women's Weekly 21-Day Wonder Diet is a God-send. It consists of a base of slices of sliced, baked aubergine, courgette and red pepper (very lightly spritzed with olive-oil spray and laid on baking parchment, then baked for around 20 minutes). Meanwhile, dry-fry 250g of lean (5% fat) organic beef in a non-stick pan until browned, breaking up with a wooden spoon. Add a very finely chopped onion and clove of garlic, a quarter teaspoon of ground cinnamon, a teaspoon of tomato puree, two peeled, chopped tomatoes, and 200mls of beef stock. Cover and simmer gently until the beef is tender and the liquid has reduced. You can add other veg too - I added some sweetcorn and chopped, roasted pepper. Right at the end, add some chopped fresh basil. Now, layer the roasted veg on a warm plate, top with the mince and a spoonful or two of 0% Greek youghuret mixed with lemon juice and sumac (if you have any), and add some salad leaves or watercress on the side. We added a few baby new potatoes for carbs. Delicious - all the flavours of moussaka, and virtually none of the fat. Without the potatoes, this comes in at around 320 cals per portion, which can't be bad! Just make sure you are mean with the oil when roasting the veg.