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Vegetable moussaka

Made for sharing

EVERYDAY EASY

Serves 4

V Ready in about 1 hour 40 minutes

Low-calorie cooking spray

3 large aubergines, sliced into 1cm-thick rounds

700g large floury potatoes, such as King Edward, peeled and thickly sliced

1 large onion, finely chopped

3 garlic cloves, crushed

2 x 400g cans chopped tomatoes

2 tbsp tomato purée

½ tsp ground cinnamon

2 tsp dried oregano

300g fat-free natural Greek-style yogurt

2 medium eggs, beaten

50g reduced-fat Greek-style cheese, finely crumbled

2 level tbsp finely grated fresh Parmesan, or vegetarian alternative

200g thin-stemmed broccoli, to serve

1 Preheat your oven to 190°C/fan 170°C/gas 5. Spray 2 or 3 non-stick baking trays with low-calorie cooking spray. Spread the aubergine slices on the trays in a single layer, spray with a little low-calorie cooking spray and season. Roast for 20 minutes until tender, then set aside. Meanwhile, boil the potato slices for 5 minutes, then drain and set aside.

2 Spray a large saucepan with low-calorie cooking spray and place over a low heat. Add the onion, garlic and a splash of water, and season. Cook for 10 minutes, or until soft. Add the chopped tomatoes, tomato purée, cinnamon and dried oregano. Simmer for 15 minutes until reduced and slightly thickened, then season.

3 Increase the oven temperature to 200°C/fan 180°C/gas 6. Spoon half the tomato sauce over the base of a large, shallow baking dish. Cover with half the potato slices, then half the aubergine. Repeat the tomato, potato and aubergine layers once more.

4 Mix together the yogurt, eggs, Greek-style cheese and Parmesan in a bowl and season. Evenly spoon over the aubergines and bake for 40 minutes, or until bubbling and golden. Meanwhile, steam the broccoli for 5-6 minutes, or until tender, then drain. Divide the moussaka and broccoli between 4 plates and serve.

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