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Low-fat moussaka rolls
Low-fat moussaka rolls
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
"Create a healthier family meal with this delicious moussaka recipe."
Ingredients:
  • 800g eggplant
  • 10.60 gm lemon juice
  • 350g fresh reduced-fat ricotta cheese
  • 1 green onion, thinly sliced
  • 1 garlic clove, crushed
  • 62.50 ml flat-leaf parsley leaves, chopped
  • 1 tsp fresh oregano leaves, chopped
  • 0.63 gm ground nutmeg
  • 375.00 ml tomato passata
  • 187.50 ml grated reduced-fat cheddar cheese
  • Salad leaves, to serve
Instructions:
  • 1. Preheat the oven to 180°C/160°C fan-forced and grease a 5cm-deep, 20cm (base) square baking dish. 2. Lightly spray the eggplant with oil and season with salt and pepper. 3. Heat a frying pan over medium-high heat and cook the eggplant in batches for 3 minutes on each side or until golden. 4. Transfer the cooked eggplant to a baking tray and drizzle with lemon juice. 5. Reserve 12 slices of eggplant and chop the remaining eggplant.
  • Mix together ricotta, diced eggplant, onion, minced garlic, chopped parsley, oregano, and a pinch of nutmeg in a bowl. Season with salt and pepper. Lay out an eggplant slice and spoon 2 tablespoons of the ricotta mixture onto it. Roll it up tightly to seal. Arrange the rolls in the baking dish with the seam side down. Repeat with the rest of the eggplant slices and ricotta filling.
  • Cover eggplant rolls with flavorful passata, generously coat with cheese, then bake until beautifully golden for 30 to 35 minutes. Let it rest for 5 minutes before serving.

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