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Beef and grilled vegetable moussaka
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Prep Time:
60 minutes
Cook Time:
80 minutes
Total Time:
140 minutes
Elevate classic Greek dish with added veggies for a nourishing and convenient meal.
Ingredients:
  • 2 small (about 200g each) red capsicums, quartered, deseeded
  • Olive oil spray
  • 2 medium (about 1kg) eggplant, cut lengthways into 1cm-thick slices
  • 3 large (about 500g) zucchini, trimmed, cut lengthways into 1cm-thick slices
  • 45g (1/2 cup) dried (packaged) multigrain breadcrumbs
  • 40.00 ml finely grated parmesan
  • 40.00 ml finely grated reduced-fat cheddar
  • Mixed salad leaves, to serve
  • 2.30 gm olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g extra-lean beef mince
  • 1 x 800g can no-added-salt chopped tomatoes
  • 1 tsp dried oregano
  • 500ml (2 cups) skim milk
  • 40.00 gm reduced-fat dairy spread
  • 40g plain flour
  • Pinch of ground nutmeg
  • 1 egg, lightly whisked
Instructions:
  • For the meat sauce, lightly coat a large non-stick frying pan with oil and warm it over medium-low heat. Sauté onion and garlic for 7 minutes until onion is soft. Turn up the heat to medium-high, add the mince, and cook for 3 minutes until it changes color, breaking up any lumps with a spoon. Stir in tomato and oregano, then bring to a boil. Lower the heat to medium-low and simmer for 30 minutes until the sauce thickens.
  • Preheat the grill to medium while lining a baking tray with foil. Arrange the capsicum, skin-side up, on the tray and spray with olive oil. Grill for 6 minutes until charred. Place in a plastic bag for 5 minutes to help remove the skin. Peel and halve lengthways. Proceed with grilling the remaining vegetables in batches the same way.
  • To prepare the bechamel sauce, gently heat milk in a saucepan until just simmering. In another saucepan, melt dairy spread over low heat. Add flour, cook while stirring for 1 minute until bubbly. Gradually whisk in heated milk until smooth. Cook on medium heat for 2 minutes until thickened. Remove from heat, stir in nutmeg, and let cool for 5 minutes. Finally, whisk in the egg.
  • Preheat your oven to 180°C. Line 2 baking trays with foil and mix breadcrumbs, parmesan, and cheddar in a bowl.
  • 1. Spread half of the eggplant evenly into six 500ml (2-cup) capacity freezerproof, ovenproof dishes. Layer the zucchini over the eggplant and top with half of the meat sauce. Add the remaining eggplant, capsicum, and meat sauce. Finish with the bechamel sauce and sprinkle the breadcrumb mixture on top. (Refer to notes for freezing instructions.)
  • Place in the oven for 35-40 minutes until set and golden. Allow to cool for 5 minutes before serving with mixed salad leaves.

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