Moussaka

Serves: 4
Syns per serving:
Free on Extra Easy*, Green* and Original*
*Add 6 Syns per serving if not
using
reduced fat cheddar cheese as a Healthy Extra
‘a’ choice
Preparation time: 30 minutes
Cooking time: 50 minutes

2 large aubergines (or 4-5 courgettes if preferred)
Fry Light
1 large onion, chopped
2 cloves garlic, crushed
300g Quorn mince
2 x 400g cans chopped tomatoes
2 tsp cinnamon (or to taste)
2 tsp chilli (or to taste)
For the white sauce
250g fat free natural yogurt or quark
2 large eggs
168g reduced fat Cheddar cheese, gratedIf you have time, salt the aubergines and leave overnight to remove
water.
1. Slice the aubergines
into 1cm thick discs and pat dry with kitchen roll. Gently fry them in
a pan sprayed with Fry Light until brown and the skin begins to
crisp, and set aside.
2. Wipe the pan, spray
with Fry Light again and cook the onions and garlic gently to
soften, then add the Quorn mince, chopped tomatoes, cinnamon and chilli
and bring to the boil. After 5 minutes reduce the heat and simmer
for 15 minutes.
3. Whilst the Quorn mixture
is simmering, mix all the ingredients for the white sauce in a
bowl until combined and smooth. (If using quark, add tepid
water to soften the mixture, but to avoid cooking the egg).
4. Once cooked, layer
an oven dish with half the aubergines, top with the mince mixture, add
another layer of aubergines, and top with the white sauce. Place in
a pre-heated oven (200°C/Gas 6) for 30 minutes, or until golden
brown.
Tip: You can use extra lean
lamb or beef mince in place of Quorn mince, if preferred.
If using lamb or beef mince on the Green plan
count this as Syns or a Healthy Extra ‘b’ choice.

I didnt leave my aubergimes overnight, and i used mince beef cos its what i had in - enjoy... we did x