Rich Bean Moussaka

Rich Bean Moussaka 

Recipe was in on old WW cookbook (pre points i think)  i have made this one in the past and it is delicious. 

servings |  4
estimated Points® per serving | 5

5 Tbsp of olive oil
1 large aubergine, sliced
1 large onion
2 garlic cloves crushed
1 red pepper, chopped and deseeded
400g chopped tomatoes
2 tbsp of tomato puree
220g can of kidney beans, drained, rinsed and mashed gently
1/2 tsp of ground cinnamon
4 tbsp of red wine
4 tbsp cornflour
1 pint of skimmed milk
4 oz of half fat mature cheddar
1 egg
salt and pepper

Preheat oven to Gas Mark 5/190 degrees. Lightly grease a baking sheet with 1 tsp of oil. Place the aubergine slices in one layer. Using a total of 3 tsp, brush the tops of the aubergines slices with oil. Bake in the oven for 20 mins until golden.

Heat the remaining oil in a saucepan then cook the onion, garlic, red pepper for 5 mins until softened. Add the tomatoes, tomato puree, kidney beans, cinnamon, wine and seasoning. Bring to the boil and simmer for 10 mins.

In a saucepan, mix the cornflour with a little of the milk to make a paste. Beat in the remaining milk then cook over a moderate heat, stirring frequently until thickened. Mix in half the cheese, season to taste then remove from the heat. Allow the sauce to cool slightly and beat in the egg.

Arrange half the aubergine slices in the base of an oven-proof dish. Spoon over the bean mixture then half the white sauce. Repeat the layer finishing with the white sauce. Scatter the remaining cheese over the top.

Bake for about 1 hour until golden and bubbling.  


Notes
Use low-fat spray oil instead of olive oil and points will be reduced by 1 per serving.

Very delicious! Didn't take an hour to bake in the oven though! Just wait until golden and bubbling.