This is a low-fat version of the classic dishes as eggplant moussaka in the not fried in oil and baked.
4 servings you will need:
1 tbsp.l.
olive oil 1 red onion, finely chopped 450g minced
lamb
1 carrot, peeled and finely chopped 1
sweet potato (yam), peeled and finely chopped 2 cloves garlic
crushed
2 hours. l.ground cinnamon
1 ch. l.Ground spices (nutmeg, clove)
1 ch. l.ground coriander
150 ml broth
1 x 400g chopped canned tomatoes
150 ml of red wine
1 eggplant, cut into rolls
top layer:
200g Greek yoghurt
250g ricotta cheese
1 large egg, plus 1
yolks 110 g feta cheese, grated 2 tablespoons
.l.chopped parsley
Preparation:
1. Preheat oven to 200 degrees F. Heat the oil in a large frying pan and fry the onion with the meat for 10 minutes until brown.Add carrots, sweet potatoes, garlic and spices, cook for a few minutes.
2. Add broth, tomatoes and wine, then cook on low heat for 15-20 minutes, until the sauce boil down all the vegetables are ready.Season to taste, if needed.
3. Put the eggplant in the pan, greased and oiled;season with pepper.Bake in the oven for about 20 minutes until golden brown.Remove from the oven and reduce the temperature to 180 degrees C.
4. Put beef in a shallow ceramic form, put a layer of eggplant.Mix all the ingredients except the parsley, and put it on top.Bake for 30 minutes until golden brown.Sprinkle with parsley and serve.
Note:
eggplant absorbs oil like a sponge, so are high in calories.This can be avoided by not obzharivaya them and bake.They absorb much less oil, but will stay golden and crispy.In addition to roasting they should be salted and after a while pressing to left bitterness and excess moisture.
Moussaka every time a new way:
Make it spicy: add a pinch of chili powder and 1/2 tsp Harissa paste.
make it more juicy: Do not use cinnamon, and add some finely chopped dried tomatoes.
make it more cheese: feta cheese to replace the grated cheddar or parmesan.
Articles Source: kuking.net
