• Nutrition

Moussaka

serves 6

Moussaka

Approximate nutrient content per serving (493g):

Energy:635kcal
Protein:45.1g
Carbohydrate:30.8g
Fat:36.4g
Fibre:7.4g

Ingredients:

For the base:

  • 3 tablespoons of olive oil
  • 3 large aubergines, cut length ways into ¼ inch slices
  • 1 large onion, finely chopped
  • 3 cloves of garlic, crushed
  • Lean minced lamb or beef (900g)
  • ½ glass of red wine
  • Tin of chopped tomatoes (400g)
  • Two cinnamon sticks or ½ teaspoon of ground cinnamon
  • 2 bay leaves, chopped
  • Salt and pepper

For the topping:

  • 2 packs of Ensure® Plus Fibre vanilla (400ml)
  • Butter (75g)
  • Plain flour (75g)
  • Whole milk (200ml)
  • Parmesan cheese, freshly grated (50g)
  • 2 medium eggs, beaten
  • Salt and pepper to season

Method:

For the base:

  1. Preheat the oven to 200°C / 400°F / Gas Mark 6
  2. In a very hot frying pan, heat 1 tablespoon of olive oil and quickly fry a layer of aubergine slices until tender and lightly coloured on both sides
  3. Lift out the aubergine with tongs and place in the base of a deep square oven proof dish (approx 25cm x 25cm)
  4. Season the aubergine lightly with salt and pepper
  5. Repeat with the rest of the aubergine, seasoning each layer when cooked
  6. In a large saucepan, heat 2 tablespoons of olive oil
  7. Add the onion and garlic and fry until golden
  8. And the minced meat and cook over a high heat for 3-4 minutes until the meat has browned
  9. Add the wine, tomatoes, cinnamon and bay leaves and simmer gently for 30-40 minutes
  10. Remove the cinnamon sticks from the sauce and season with salt and pepper
  11. Spread the meat sauce over the aubergine
  12. Pour the cheese topping over the meat sauce and bake for 25-30 minutes, until golden and bubbling

For the topping:

  1. In a medium saucepan, melt the butter on a medium heat
  2. Add the flour and continue to heat, stirring constantly, for 1 minute
  3. Gradually beat in the milk and Ensure® Plus Fibre, stirring until thick (do not boil)
  4. Add the cheese and season with a pinch of salt and pepper
  5. Cool slightly before adding the beaten egg
  6. Pour the topping mixture over the base and bake for 25-30 minutes until golden brown
  7. Serve with a salad garnish

Tip: This meal can be cooked in bulk and frozen

*Never re-freeze food once it has thawed

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