Lighter moussaka with crunchy feta & oregano
Lighter moussaka with crunchy feta & oregano might be just the main course you are searching for. This recipe makes 4 servings with 545 calories, 36g of protein, and 23g of fat each. For $3.72 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. Head to the store and pick up olive oil, oregano, low fat greek yogurt, and a few other things to make it today. This recipe from BBC Good Food has 140 fans. From preparation to the plate, this recipe takes about 1 hour. With a spoonacular score of 90%, this dish is excellent. If you like this recipe, you might also like recipes such as Oregano-Feta Dressing, Asparagus with Fetan and Oregano, and Oregano, Fetan and Tomato Salad.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 50 minutes
Ingredients:
1 large aubergine, finely chopped
1 low-sodium lamb or beef stock cube
2 tbsp breadcrumbs
2 courgettes, finely chopped
75g light feta cheese
300g extra-lean lamb mince
200g low-fat Greek yogurt
1 tsp olive oil
2 tsp dried oregano
680g jar passata with garlic & herbs
140g red lentils
Equipment:
bowl
frying pan
grill
Cooking instruction summary:
Heat a dry non-stick pan and add the lamb, breaking it up with a fork. Cook until brown, then tip the meat into a bowl. Heat the oil in the pan and fry the courgettes and aubergines until golden, about 6-8 mins.Return the meat to the pan and add the lentils, half the oregano and the passata. Crumble in the stock cube. Fill the passata jar to about half full with water (about 340ml), swirl and add to the pan. Simmer for 25-30 mins until the lentils are tender, adding more water if you need to. Season to taste.Heat the grill to high. Mash together the rest of the oregano with the yogurt, feta and some seasoning. Pour the lamb mixture into 1 large or 4 individual ovenproof dishes, spoon over the topping, scatter on the crumbs, then grill for 3-4 mins until bubbling. Serve with salad and flatbreads, if you like.
Step by step:
1. Heat a dry non-stick pan and add the lamb, breaking it up with a fork. Cook until brown, then tip the meat into a bowl.
2. Heat the oil in the pan and fry the courgettes and aubergines until golden, about 6-8 mins.Return the meat to the pan and add the lentils, half the oregano and the passata. Crumble in the stock cube. Fill the passata jar to about half full with water (about 340ml), swirl and add to the pan. Simmer for 25-30 mins until the lentils are tender, adding more water if you need to. Season to taste.
3. Heat the grill to high. Mash together the rest of the oregano with the yogurt, feta and some seasoning.
4. Pour the lamb mixture into 1 large or 4 individual ovenproof dishes, spoon over the topping, scatter on the crumbs, then grill for 3-4 mins until bubbling.
5. Serve with salad and flatbreads, if you like.
Nutrition Information:
covered percent of daily need
