Light version of moussaka

Serves 2

  • 1 Large  aubergine
  • 400 g Turkey  or chicken breast minced
  • 5 plum tomatoes, peeled and chopped
  • 1/2 large onion finely chopped
  • 2 garlic cloves peeled and  crushed
  • 1 tablet of chicken stock
  • a dash of drie white wine
  • basil leaves
  • 4 sliced of white cheese low in fat
  • 4 sliced turkey ham
  • olive oil
  • 1/2 fresh chilli de seed and finely chopped
  • salt and pepper

Preheat oven Gas6, 400 F, 200 C

– Sliced the aubergine  in lengthways not to thick, salt and let drain for 1/2 hour . Rinse them, pat them dry and brush it with olive oil on both sides and grill  until light golden brown in a moderate heat.

  1. Heat the olive oil in a frying pan over a moderate heat and place the onion, cook for 4 mins. Add the garlic clove and chilli and cook for more 2 mins.
  2. Add the breast minced, stirring frequently  with a wood spoon until browned all over. Stir in a chopped tomatoes a dash of white wine, basil leaves and cook for more 15 mins.
  3. Add the chicken stock tablet and season with salt, pepper  to taste.
  4. Place a layer of aubergine, turkey ham and cheese, cover with the turkey minced mixture, and repeat the same process  for 2 more times. Finishing with sliced of white cheese on the top.
  5. Cook in the oven for 5 – 10 minutes, or until the cheese is melted.
  6. Serve with salad.

2 thoughts on “Light version of moussaka

    • I’m glad you like it, I also grow aubergines in my garden, it taste much better, In Spain we also BBQ the aubergines with a little olive oil……
      have a great day,

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