Stir in the tomatoes. Instructions At least an hour before cooking or up to a day before peel the eggplant if desired recommended for large eggplant as.

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Serve with a Greek Salad.

Healthy moussaka recipe. Place half of the eggplant on the bottom of a large baking dish cover with half of the beef mixture. Start with a layer of mince in an ovenproof dish followed by a layer of aubergines until both ingredients are used up making sure the top layer is mince. If it tastes all right you neednt add them.

Taste the sauce and if it is a bit sour add the sugar or the ketchup. Place another layer of eggplant then the remaining beef mixture on top. Add garlic and cook for 1 minute.

This Healthy Moussaka is a delicious gluten-free version of the classic Greek dish. Place in a colander over the sink and salt liberally. There must be a certain amount of sauce about two cups so that the moussaka is juicy.

How to make a light Moussaka. Spray a large saucepan with oil and cook onion and carrot over a medium heat stirring occasionally for 6-7 minutes until vegetables are soft. To make Moussaka light here are some.

Turn the heat down and let the sauce simmer for about 15 minutes to reduce the liquid somewhat. Its still rich-tasking like the original and ideal if youre health conscious and on a grain-free diet. Pour over the white sauce sprinkle over remaining cheddar and bake for 30-40 minutes until golden and cooked through.

Line a large baking tray with foil and spray it with the olive oil spray. Assemble the Moussaka. Meanwhile Whilst the aubergine is roasting heat the olive oil in a large pan over a medium heat then add the onion.

Instructions Preheat oven to 190C. To reheat Moussaka if it was in the freezer let it thaw completely then put in the oven at 190C for 20 minutes. However the mixture must not be completely dry.

Arrange sliced aubergine in a single layer on.

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