Banting Friendly Moussaka
This is a perfect dish for banting, the new buzz word we were introduced to by Professor Tim Noakes. Try my delicious substitute for the traditional white sauce.
Ingredients
750 g lamb mince
1 onion
2 aubergines, trimmed and sliced
6 baby marrows, trimmed and sliced
12 ml psyllium husks
1 tin diced tomatoes in juice
150 ml red wine
A cube of chicken stock, dissolved in 50 ml boiling water
Black pepper; 5 ml nutmeg;
5 ml sugar
For the sauce you need:
250 ml thick Greek yoghurt; 180 ml double thick cream; 1 cup grated Mozzarella cheese
Method
1. Peel and slice the aubergines, sprinkle with salt and put aside in a colander for 15 minutes.
2. Peel and slice the onion; then cook in a dash of olive oil until soft.
3. Add the sliced baby marrows and cook until soft.
4. Rinse the aubergine and pat dry, then fry in olive oil until soft. Add to the onion mixture.
5. Fry the mince in a bit of oil until browned. (I like to blitz a stick blender through the cooked meat for a finer texture of meat.) Add the chicken stock, red wine, black pepper, nutmeg, can of tomatoes; sugar and psyllium husks and cook through. Adjust the seasoning to your taste.
6. Mix the meat and the cooked vegetables together and spoon into a baking dish.
7. Mix the cream and yoghurt together and spoon over the meat. Cover with the grated cheese.
8. Bake in an oven at 180⁰C for 30 minutes or until the sauce is bubbling.
Serve with a Greek salad.
Comments
Banting Friendly Moussaka — 42 Comments
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