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This is a diet version of Moussaka. It's very flavoursome but not as rich as traditional Moussaka. If you're after something richer then use full-fat dairy ingredients.

Preparation time: 40 minutes
Cooking time: 30 minutes

Serves: 4


2 tbs olive oil
800g lean lamb mince
1 large onion, diced
2 cloves garlic, crushed
2 tsp ground cinnamon
1 x 400g tin chopped tomatoes
2 tbs roughly chopped oregano
1 cup salt-reduced chicken stock
4 eggplants
Olive oil spray
100g low-fat ricotta
¼ cup low-fat milk
100g grated low-fat cheddar


Preheat oven to 200°C.

Heat oil in a large heavy-based saucepan over high heat. Cook lamb, in two batches, for five minutes, or until browned. Remove from pan and set aside. Heat remaining oil in pan. Add onion, garlic and cinnamon and cook for five minutes, or until onion is soft. Return meat to the pan, add tomatoes, oregano and stock and bring to a boil. Reduce heat and simmer for 25 minutes.

Meanwhile, slice eggplants lengthways and spray both sides lightly with oil. Bake for 10 minutes, or until golden.

Spoon a quarter of the mince into a baking dish, in an even layer. Cover with a third of the eggplant slices. Repeat layers, finishing with mince.

In a small bowl, mix ricotta, milk and cheese. Spoon over top of moussaka and bake for 30 minutes, or until golden brown. Serve with a crisp green salad.

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