Slimming World Vegetarian Moussaka

Intruductions:

• Put the aubergine slices cut into 1cm-thick slices on a clean paper towel and sprinkle with salt.
• Leave for 20 minutes then rinse with cold water and dry.
• Meanwhile, dry-fry the onion finely chopped garlic and Quorn in a large heavy-based saucepan. Add the tomato purée, tomatoes and parsley and simmer for approximately 30 minutes or until tender. Transfer the mixture to an ovenproof dish.
• Beat the eggs and yogurt together in a bowl and season to taste.
• Preheat your oven to 180°C/fan 160°C/gas 4.
• Pop the aubergine slices on a grill pan and spray with low-calorie cooking spray. Cook under a preheated hot grill for 4-5 minutes on each side. Arrange the aubergine on top of the Quorn mixture and pour the yogurt and egg mixture over the top. Bake in the oven at for 20-30 minutes or until golden brown, then serve hot.

Tips:

1. Choose Lean Proteins: Since this is a vegetarian version, you’re already avoiding high-fat meats. But still, try to choose lean protein sources like Quorn mince, tofu, or lentils for your moussaka.
2. Lots of Veggies: Load up on vegetables. Eggplant (aubergine), zucchini (courgette), and bell peppers work great in moussaka. They add flavor and nutrition without many calories.
3. Roast the Vegetables: For a deeper flavor, roast the eggplant and zucchini slices in the oven until they’re slightly caramelized. This adds a rich taste to your moussaka.
4. Low-Fat Dairy: If your recipe calls for dairy, opt for low-fat or fat-free versions. Greek yogurt can be a great substitute for sour cream or bechamel sauce.
5. Season Well: Use herbs and spices liberally to add flavor without adding calories. Oregano, thyme, and cinnamon work wonderfully in moussaka.
6. Cauliflower Bechamel: Instead of a traditional bechamel sauce made with butter and flour, consider making a cauliflower bechamel. Steam cauliflower until tender, blend it with a bit of low-fat milk or vegetable broth, and season it. It creates a creamy texture without the extra calories.
7. Portion Control: Be mindful of portion sizes. Moussaka can be quite filling, so serve it with a side salad or steamed greens to help control portion sizes.
8. Layer Carefully: Layering is key to moussaka. Start with a layer of roasted veggies, then your protein and tomato sauce, and then repeat. Finish with your bechamel or cauliflower sauce on top.
9. Baking Time: Bake your moussaka until it’s golden and bubbling. This typically takes around 30-40 minutes at 180°C (350°F). If the top starts to brown too quickly, cover it with foil.
10. Let It Rest: Allow your moussaka to rest for a few minutes before serving. This helps the layers set and makes it easier to cut into neat portions.
11. Meal Prep: Moussaka is a great meal prep option. Make a large batch, portion it into individual servings, and freeze them for future meals.
12. Experiment: Don’t be afraid to experiment with different vegetables, proteins, and seasonings to make the recipe your own while still staying within your dietary goals.