Moussaka with Kale Twist

Deliciously rich & warming, full of fibre and protein, the perfect family meal!

Serves: 6

Macros: 490cal / 26g Fat / 37g Carb / 29g Protein / 13g Fibre

INGREDIENTS

FILLING

  • 1 eggplant, 1 cm thick slices

  • 400g lamb mince

  • 1 brown onion, diced

  • 3 cloves garlic, crushed

  • 1 large carrot, grated

  • 2 cups kale leaves, sliced (stems removed)

  • 425g crushed tomatoes with herbs

  • 1 tbsp tomato paste

  • 1/3 cup vegetable stock/broth

  • 1 bay leaf

  • 1 Tbsp extra virgin olive oil

SAUCE

  • 1 1/4 cup skim milk (or plant milk of choice)

  • 1 heaped Tbsp plain flour

  • 15g Parmesan cheese

  • 1 cup skim ricotta

  • pinch cayenne pepper or ground chilli

  • pinch ground nutmeg

METHOD

  1. Preheat oven to 180°C and crush garlic, leaving to sit for 10min

  2. Heat oil in frying pan and cook lamb and onion until browned.

  3. Add carrot, tomatoes, tomato paste, stock and bay leaf, cover and simmer for 15min. Stir through the kale & garlic towards the end.

  4. Meanwhile, spread eggplant slices on a lined baking tray and brush with some oil, and grill until brown on each side.

  5. Arrange some slices on the bottom of a rectangular baking dish, and cover with half of the meat sauce. Repeat.

  6. In a small saucepan, mix flour and a little milk with a fork until smooth. Stir through the remaining milk and keep stirring until thickened.

  7. Remove from heat & stir through ricotta, parmesan, nutmeg & chilli (if using).

  8. Pour sauce over dish and bake for 45min until golden brown. Serve with salad.

Enjoy!

Main CourseSamantha ChanmoussakaComment