Moussaka with roasted aubergines

 

Adapted from a Delia Smith recipe

Moussaka with roasted aubergines

 

Serves 4

Per serving: 7 Points

Calories 368, Fat  14g

 

2 medium aubergines

2 tbsp olive oil

2 onions, finely chopped

2 cloves garlic, crushed

500g extra lean minced lamb or pork

2 tbsp tomato purée

1 tbsp freshly chopped mint

1 tbsp freshly chopped parsley

1 tsp ground cinnamon

75ml red wine

Salt and black pepper

 

For the topping:

250g Quark

200g fat free fromage frais

¼ tsp grated nutmeg

1 medium egg, beaten

1 tbsp Parmesan, grated

 

Preheat the oven to 230^oC, gas mark 8.

Cut the aubergines into 4cm slices. Place in a colander, sprinkle over 2 tsp salt and leave to stand for 1/2 an hour. Pat dry and transfer to a baking sheet. Drizzle over 1 tbsp oil and roast for 30 minutes.

 Heat the remaining oil and fry onions and garlic for 3-4 minutes until softened. Add the mince and cook for 5 minutes.

 Add the remaining ingredients (minus the topping ingredients) to the meat. Simmer for 15-20 minutes. Stir in the aubergines and transfer to an ovenproof dish.

 Mix the topping ingredients together and bake for 30-35 minutes.