Concerned about the fat content of your family meals? Worry no more with this moussaka recipe.
Cooking Time:
60 minutes
Ingredients (serves 4):
- 1 large (800g) eggplant, cut lengthways into 5mm-thick slices
- Olive oil cooking spray
- 2 teaspoons lemon juice
- 350g fresh reduced-fat ricotta cheese
- 1 green onion, thinly sliced
- 1 garlic clove, crushed
- ¼ cup flat-leaf parsley leaves, chopped
- 1 teaspoon fresh oregano leaves, chopped
- ¼ teaspoon ground nutmeg
- 1½ cups tomato paste
- ¾ cup grated cheddar cheese
- Salad leaves, to serve
Method:
- Preheat oven to 180°C/160°C fan-forced. Grease a 5cm-deep, 20cm (base) square baking dish.
- Lightly spray eggplant with oil. Season with salt and pepper. Heat a frying pan over medium-high heat. Cook eggplant, in batches, for 3 minutes on each side or until golden.
- Transfer to a baking tray. Drizzle eggplant with lemon juice. Reserve 12 slices of eggplant. Chop remaining eggplant.
- Combine ricotta, chopped eggplant, onion, garlic, parsley, oregano and nutmeg in a bowl. Season with salt and pepper.
- Place 1 eggplant slice on a flat surface. Top with 2 tablespoons of ricotta mixture. Roll up firmly to enclose filling.
- Place, seam-side down, in prepared dish. Repeat with remaining eggplant slices and ricotta.
- Pour paste over eggplant rolls. Sprinkle with cheese. Bake for 30 to 35 minutes or until golden.
- Stand for 5 minutes.
- Serve.