Beef moussaka slimming world style

A low fat take on the classic Greek dish.

Ingredients: Serves 4
2 Aubergines
500g of lean minced beef
1 carrot
2 sticks of celery
1 large onion
2 cloves of garlic
1 tablespoon of mixed herbs
2 teaspoons of cinnamon
2 teaspoons of mixed spice
2 teaspoons of sweetener
1 beef stock cube
Fry light
1 can of chopped tomatoes
Tomato puree
300g of fat free natutal yoghurt
2 free range eggs
Salt and pepper

Method:
Chop the onion, garlic, celery and carrot then fry in a heavy pan using fry light. Fry until the onions are soft. Add the herbs and spices and cook for a further 2 minutes, stir well to stop anything sticking. Then add the mince and stir until the mince is brown. Sprinkle in the stock cube and deglaze using about 100ml of water. Add the tomatoes and sweetener then simmer for about a hour. Cooking time can be reduced by using a pressure cooker.

While the meat is cooking slice the aubergines and dry fry the slices for about 2 minutes each side. Put these slices to one side for later.

Keep an eye on the meat as it cooks adding a little water as necessary, taste the sauce and season with salt and pepper. Use the tomato puree to thicken the sauce, testing the meat to make sure it is cooked properly. Preheat the oven to 190C

In a suitable oven dish start to assemble the moussaka by putting a layer of meat and sauce then a layer of aubergine. Add another layer of meat and sauce then top with slices of aubergine. In a bowl beat the 2 eggs and pour in the yoghurt then mix well adding salt and pepper. Pour the mixture over the aubergines and place the dish on an oven tray. Cook for 50 minutes in the centre of the oven.

Serve with a side salad.