MOUSSAKA
PREP TIME: 30 MINS
COOK TIME: 1 HOUR 30 MINS
SERVE 6 (AS A MAIN)
600g eggplant, thinly sliced
lengthways
1 tsp olive oil
1 large brown onion, chopped
2 cloves garlic, crushed
500g veal mince
1 large carrot, grated
400g no-added-salt chopped
tomatoes
400g jar Mutti Passata
3 sprigs rosemary
3 sprigs thyme
800g Spud Lite potatoes,
peeled, sliced
40g (1⁄3 cup) reduced-fat grated
cheese
35g (1⁄3 cup) finely grated parmesan
White sauce
4 Tbsp light margarine
4 Tbsp plain flour or
gluten-free flour
625ml (2½ cups) skim milk
60g egg, lightly whisked
1 Preheat a grill on medium-high.
Line a large baking tray with
baking paper. Place a single layer
of eggplant over lined tray. Spray
the top side of the eggplant with
cooking spray. Grill for 3-4 minutes
each side or until cooked through.
Transfer to a plate. Repeat with the
remaining eggplant in batches.
2 Heat the oil in a large, deep
non-stick frying pan over medium
heat. Add onion and garlic.
Cook, stirring occasionally, for
6-7 minutes, or until onion softens.
Increase heat to high and add veal
mince. Cook, stirring often, for 3-4
minutes, or until mince changes
colour. Add carrot, canned
tomatoes, passata, rosemary
and thyme. Half fill tomato can
with water and add to pan. Cover
and bring to a simmer. Simmer,
uncovered, stirring occasionally,
for 20 minutes. Set aside.
3 Meanwhile, put potatoes in a
large microwave-safe dish. Add
80ml (1⁄3 cup) water. Cover and
cook on high/ 100% for 6-7
minutes, stirring once, or until the
potato is just tender. Transfer to
a plate and set aside to cool.
4 To make the white sauce,
melt the margarine in a medium
saucepan over medium heat.
Once melted, quickly whisk in
the flour. Cook, whisking, for
1 minute. Remove the pan from
the heat and gradually whisk in
the milk. Return the pan to the
heat and stir over medium heat
until the sauce thickens and
comes to a simmer. Simmer for
2 minutes. Remove the pan from
the heat and set aside to cool for
10 minutes. Whisk in the egg.
5 Preheat oven to 170°C (fan-
forced). Line a large baking tray
with baking paper.6 Layer half the eggplant
over the base of a 3L (12 cup)
ovenproof dish. Top with about(^1) ½ cups of the meat sauce and
half of the potato slices. Pour
over about 1 cup of the white
sauce. Top with the remaining
eggplant, meat sauce and potato.
Pour over the remaining white
sauce and carefully spread over
the top. Sprinkle with the
combined cheeses. Place the
dish on the lined tray. Bake for
30 minutes. Increase oven
temperature to 180°C (fan-
forced). Bake for a further
20-25 minutes or until the top
is light golden brown. Set
moussaka aside for 10 minutes
before serving.
GINGER CHICKEN
DUMPLING SOUP
PREP TIME: 15 MINS
COOK TIME: 25 MINS
SERVES 2 (AS A MAIN)
750ml (3 cups) water
125ml (1/2 cup) salt-reduced
chicken stock
1 stalk lemongrass, white part
only, bruised
1 whole star anise
5cm piece ginger, peeled,
finely chopped
4 green shallots, trimmed,
finely sliced, plus extra
to serve (optional)
1 long red chilli, finely chopped,
Moussaka
Ginger chicken
dumpling soup Cheesy macaroni bolognese pies
64 MARCH/APRIL 2019 diabetic living