Donnie46
Slow but sure....
Vegetable Moussaka
Serves 4
Ready in about 1 hour 30 mins
2 syns (10 if not using cheese as an A choice)
Ingredients
Fry Light
1 Red onion, peeled and finely sliced
1 Clove garlic, finely chopped
1 Leek, trimmed and cut into 1cm pieces
1 red and 1 yellow pepper, deseeded and sliced
400g tin tomatoes
300g tin cannellini beans, drained
2 tbsp chopped fresh thyme
2 Aubergines, sliced into 1cm rounds
1 Large egg
200g of 100% Fat free Greek yoghurt (or low fat greek yoghurt at 2 syns)
42g reduced fat cheddar cheese (8 syns if not an HEXA choice)
1. Cook the onions in fry light until soft. Stir in the garlic and leek and cook for another 2 minutes. Add the peppers, tinned tomatoes and simmer, covered, for 15 minutes. Add the beans and thyme, and season.
2. Preheat the grill and the oven (gas 4, 180c). Spray the aubergines with fry light and grill until tinged until golden brown both sides.
3. Put half the aubergines in the base of a 2 litre ovenproof dish. Cover with half the vegetable mixture, then add another layer of aubergines followed by more mixture.
4. Whisk together the egg, yogurt and half the cheese. Season and spread on top of the dish. Sprinkle over the rest of the cheese and cook in the oven for about 45 minutes until the top is crispy and browned.
Serves 4
Ready in about 1 hour 30 mins
2 syns (10 if not using cheese as an A choice)
Ingredients
Fry Light
1 Red onion, peeled and finely sliced
1 Clove garlic, finely chopped
1 Leek, trimmed and cut into 1cm pieces
1 red and 1 yellow pepper, deseeded and sliced
400g tin tomatoes
300g tin cannellini beans, drained
2 tbsp chopped fresh thyme
2 Aubergines, sliced into 1cm rounds
1 Large egg
200g of 100% Fat free Greek yoghurt (or low fat greek yoghurt at 2 syns)
42g reduced fat cheddar cheese (8 syns if not an HEXA choice)
1. Cook the onions in fry light until soft. Stir in the garlic and leek and cook for another 2 minutes. Add the peppers, tinned tomatoes and simmer, covered, for 15 minutes. Add the beans and thyme, and season.
2. Preheat the grill and the oven (gas 4, 180c). Spray the aubergines with fry light and grill until tinged until golden brown both sides.
3. Put half the aubergines in the base of a 2 litre ovenproof dish. Cover with half the vegetable mixture, then add another layer of aubergines followed by more mixture.
4. Whisk together the egg, yogurt and half the cheese. Season and spread on top of the dish. Sprinkle over the rest of the cheese and cook in the oven for about 45 minutes until the top is crispy and browned.
