2019-08-01_Men_s_Health_South_Africa

114 MH.CO.ZA/ August 2019

Filling

1. Melt the butter in a
   deep frying pan over
   medium heat. Quickly
   fry the onion, then add
   the garlic and fry for
   another 2 minutes.


2. Add the mince and
   fry until light brown.


3. Add the fresh
   tomatoes and tomato
   paste and fry for
   another 2-3 minutes.
   Then sprinkle over the
   coriander, cinnamon,
   mint and nutmeg and
   fry again.


4. Add the lemon
   juice and white wine,
   and allow to simmer
   for 10 minutes.


5. Add the xylitol, and
   season with salt and
   pepper. Let the sauce
   reduce by half, then
   remove from the heat
   and set aside to cool.

Brinjals

1. Preheat the oven to
   180°C.


2. Heat the olive oil
   in another frying pan
   and fry the brinjal
   slices in the olive oil
   until brown on both
   sides. Season with
   freshly milled salt and
   pepper and set aside.

Cheese Sauce

1. Heat the cream and
   yoghurt over medium
   heat.


2. Add the parmesan,
   and stir until everything
   has melted.


3. Season with freshly
   milled salt and pepper,
   and stir in the nutmeg.
   Then remove from the
   heat and set aside to
   cool.


4. Beat the egg yolks
   separately while waiting
   for the cheese sauce
   to cool down. Once it’s
   cool, fold the yolks into
   the cheese sauce.

Layer Up

1. Place a layer of fried
   brinjal in the bottom of
   an oven dish. Place all
   the mince on top, then
   cover the mince with a
   final layer of brinjal.


2. Pour the cheese
   sauce evenly over the
   moussaka, and sprinkle
   dried origanum over.


3. Bake in the oven for
   20 minutes at 180°C
   until golden brown.

Portion out a serving

for Wednesday and

Thursday lunch and

place in single-serving

containers, ready to

grab-and-go.

Moussaka

6 Portions | 10 min prep | 20 min baking

TUESDAY NIGHT:

2 T BUTTER

1 BROWN ONION,

CHOPPED

2 GARLIC CLOVES,

FINELY CHOPPED

500G MINCE

10 BABY TOMATOES,

HALVED

2 t TOMATO PASTE

1 t GROUND CORIANDER

1 t CINNAMON

1 t DRIED MINT

½ t GROUND NUTMEG

JUICE OF ½ A LEMON

¼ CUP DRY WHITE WINE

1 t XYLITOL

FRESHLY MILLED SALT AND

PEPPER

2 T OLIVE OIL

2 LARGE BRINJALS,

SLICED

FRESHLY MILLED

SALT AND PEPPER

125ML CREAM

½ CUP GREEK YOGHURT

½ CUP PARMESAN (ANY

HARD CHEESE

WILL WORK, E.G.

CHEDDAR)

FRESHLY MILLED

SALT AND PEPPER

½ t NUTMEG

2 EGG YOLKS

½ A WHEEL OF FETA

DRIED ORIGANUM

FOR THE FILLING FOR THE BRINJAL LAYER

FOR THE CHEESE SAUCE

T

U

E

SD

AY

NIGHT

:

MOUSSA

K

A

Day.

2