MOUSSAKA
Comforting it might be, but this Greek classic packs a big calorie punch. Here’s a cleverly tweaked slimmed-down version
Lighter moussaka
COMFORT FOOD THAT’S BETTER FOR YOU
SERVES 6. HANDS-ON TIME 25 MIN, SIMMERING TIME 15 MIN, OVEN TIME 30 MIN, PLUS RESTING
MAKE AHEAD
Make and assemble the moussaka the day before, then cool, cover and chill. If baking it cold from the fridge, add an extra 5-10 minutes.
HOW WE DID IT
This recipe showcases the skill of keeping flavour while minimising fat. Moussaka is usually made with a white sauce of butter, flour and milk (called béchamel). In our recipe we’ve swapped this calorific concoction for a sauce made with fat-free greek yogurt. We’ve added eggs to prevent the yogurt from splitting and to give a firm set, and included parmesan, which has an intense flavour, so you need less of it. Check the pack of mince to make sure it’s lean.