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.