Concerned about the fat content of your family meals? Worry no more with this moussaka recipe.
Ingredients
- 1 large (800g) eggplant, cut lengthways into 5mm-thick slices
- Olive oil cooking spray
- 2 teaspoons lemon juice
- 350g fresh reduced-fat ricotta cheese
- 1 green onion, thinly sliced
- 1 garlic clove, crushed
- 1/4 cup flat-leaf parsley leaves, chopped
- 1 teaspoon fresh oregano leaves, chopped
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups tomato passata
- 3/4 cup grated reduced-fat cheddar cheese
- Salad leaves, to serve
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Grease a 5cm-deep, 20cm (base) square baking dish. Lightly spray eggplant with oil. Season with salt and pepper. Heat a frying pan over medium-high heat. Cook eggplant, in batches, for 3 minutes on each side or until golden. Transfer to a baking tray. Drizzle eggplant with lemon juice. Reserve 12 slices of eggplant. Chop remaining eggplant.
- Step 2Combine ricotta, chopped eggplant, onion, garlic, parsley, oregano and nutmeg in a bowl. Season with salt and pepper. Place 1 eggplant slice on a flat surface. Top with 2 tablespoons of ricotta mixture. Roll up firmly to enclose filling. Place, seam-side down, in prepared dish. Repeat with remaining eggplant slices and ricotta.
- Step 3Pour passata over eggplant rolls. Sprinkle with cheese. Bake for 30 to 35 minutes or until golden. Stand for 5 minutes. Serve.
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1074 kj
Energy
11g
Fat Total
7g
Saturated Fat
7g
Fibre
21g
Protein
60mg
Cholesterol
399.72mg
Sodium
12g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
- Author: Kim Meredith
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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