Quorn & Vegetable Moussaka
Moussaka, a dish that has many different versions based on where you go in the world. In Turkey, a Moussaka is not layered, and consists of all the ingredients being sautted in a "one-pot" style. In the Baltics, they layer their Moussaka with potato instead of aubergine, and in the Levant, it served cold as part of a traditional Mezze. It is here that the name derives, as the word "Moussaka" comes from the arabic word for "chilled"!
However, my favourite style of "Moussaka" is the greek one, which includes layers of meat and aubergine topped with a Béchamel ("white") sauce, and baked. My favourite meat in a Moussaka is lamb, and the combination of flavours between the layers of lamb mince, aubergine and white sauce makes a very special taste which will leave you wanting more!
The only problem is, that the recipe isnt one you should enjoy if you are still percervering with your traditional January health kick! Forgetting about the highly calorific white sauce, even using lamb mince isnt the best option, with it being worth 215 calories per 100g!
So how can you still enjoy a great, traditional greek style Moussaka without all the calories?
Well firstly, I made the base using Quorn Mince, which has a calorie intake of 105 calories per 100g (under half of what using lamb mince would be!). Bulk out the base with a wide variety of vegetables and flavour the sauce correctly, and you will not even miss the lamb mince!
Secondly, instead of using the white sauce, I placed a layer of reduced-fat Sour Cream & Chive dip on the top! This will provide a lighter sauce option, and with the grated parmesan on top and baked, the dip will taste just as good!
So why not check out my recipe for Moussaka today? I will be more than happy to hear your feedback too!
