Moussaka-light with aubergine
Light moussaka with aubergine and lean lamb mince, suitable for Phase 1 thanks to very low carbohydrates.
This moussaka-light brings Greek cuisine to your oven in a lighter form. Grilled slices of aubergine replace the usual potatoes, whilst spiced mince with a hint of cinnamon and a creamy cheese layer of quark and egg complete the dish. A meal that tastes rich and comforting, yet stays surprisingly light.
For Phase 1 this moussaka is ideal, as it's thoroughly protein-rich with very few carbohydrates. The lean mince, quark, egg and cheese together deliver a solid helping of protein for sustained fullness, whilst the aubergine instead of potatoes keeps carbohydrates low. So you can enjoy a classic that fits within a strict protein diet.
Lovely with a fresh Greek salad of cucumber, tomato and a little feta, or a bowl of low-carb tzatziki alongside. Garnish with some fresh parsley for a bright finish.
Zo maak je het
- Preheat the oven to 200 degrees and grill the aubergine slices for 10 minutes until soft.
- Fry the onion and garlic, add the mince and cook until browned with cinnamon.
- Add the tinned tomatoes and let the sauce reduce for 10 minutes.
- Mix the quark with egg, cheese, salt and pepper until smooth topping.
- Layer aubergine and meat in a baking dish and top with the quark mixture.
- Bake for 25 minutes until the top is golden and set.
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