booboocraig
Silver Member
serves 4...326 cals...14.8g fat per serving
Preheat oven 180c/160 fan
2 medium aubergines..thinly sliced
400g extra lean mince
1 medium onion, finely chopped
1 garlic clove, crushed
1tsp ground cinnamon
140g tomato puree
150ml red wine
200ml beef stock
2 medium eggs
284ml buttermilk....(to make it...add 1.5tbsp lemon juice to a jug and then add 284ml milk..skimmed/semi, leave for 5 minutes)
nutmeg
place aubergine slices on baking tray spray with low cal oil put in oven for 20-25 mins ,turning once until aubergines are softening. remove from oven
Turn oven upto 190c/170fan
gently brown mince and onions
add garlic,cinnamon, tomato puree and stir well
pour in wine and beef stock..simmer for 25 minutes stirring occasionally....
in a medium flat ovenproof dish spread a layer of mince followed by a layer of aubergine continue till used up...
beat eggs with buttermilk and pour over moussaka...grate plenty of nutmeg on top
bake for 35-45 minutes until topping is just browning
will keep in fridge 2-3 days
Totally scrummy
Preheat oven 180c/160 fan
2 medium aubergines..thinly sliced
400g extra lean mince
1 medium onion, finely chopped
1 garlic clove, crushed
1tsp ground cinnamon
140g tomato puree
150ml red wine
200ml beef stock
2 medium eggs
284ml buttermilk....(to make it...add 1.5tbsp lemon juice to a jug and then add 284ml milk..skimmed/semi, leave for 5 minutes)
nutmeg
place aubergine slices on baking tray spray with low cal oil put in oven for 20-25 mins ,turning once until aubergines are softening. remove from oven
Turn oven upto 190c/170fan
gently brown mince and onions
add garlic,cinnamon, tomato puree and stir well
pour in wine and beef stock..simmer for 25 minutes stirring occasionally....
in a medium flat ovenproof dish spread a layer of mince followed by a layer of aubergine continue till used up...
beat eggs with buttermilk and pour over moussaka...grate plenty of nutmeg on top
bake for 35-45 minutes until topping is just browning
will keep in fridge 2-3 days
Totally scrummy
