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Great way to throw away a single ingredient. This can be a good Moussaka stack plus one among my favorites. If you are concerned regarding the nutrient worth of a number of these dishes, avoid being. Although it could be reduced in calories, if you aren't getting much nutrient value from it, it won't maintain you, and you will just end up hungry once all over once more and eating a lot more calories than you would have. Diet facts labels inform you exactly what's in the foods you eat. It helps you determine whether you have a vibrant diet. Each and every recipe we share has to have an ingredient label. Some recipes provide nutritional truth info. The fixing label lists the exact amount in the area beneath. They're recorded for each serving as a proportion of the daily value.

How to make Moussaka stack

Yield = 4
Prep time: 0:15
Cook time: 0:45
Total time: 1:00

Ingredients

  • 2 large (about 1.2kg) eggplants, cut into 1cm-thick slices
  • 2 teaspoons extra virgin olive oil
  • 1 red onion, finely chopped
  • 1 large carrot, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • 400g extra-lean beef mince
  • 400g can diced tomatoes
  • 2 tablespoons no-added-salt tomato paste
  • 125ml (1/2 cup) water
  • 200g (3/4 cup) natural yoghurt
  • 2 tablespoons finely grated parmesan
  • 1 egg
  • Baby rocket leaves, to serve (optional)

Method

  • Step 1 Preheat oven to 200C/180C fan forced. Line 2 large baking trays with baking paper. Place eggplant on trays. Spray lightly with oil. Bake, turning the eggplant halfway, for 20 minutes or until golden and tender.
  • Step 2 Meanwhile, heat oil in a large saucepan over medium heat. Cook onion, carrot, and celery for 7 minutes until softened. Add garlic, cinnamon and allspice. Cook, stirring, for 1 minute or until aromatic. Add mince. Increase heat to high. Cook, stirring, for 2 minutes or until browned. Add tomato, paste and water. Bring to boil. Reduce heat to low. Simmer for 15 minutes or until thickened.
  • Step 3 Whisk together yoghurt, parmesan and egg in a bowl. Spray a 2.5L (10 cup) baking dish lightly with oil. Stack eggplant upright in dish alternating with mince. Spoon yoghurt mixture over top. Bake for 20 minutes or until top is golden. Sprinkle with rocket, if using.