A syn free slimming world friendly moussaka with British turkey mince

A syn free slimming world friendly moussaka with British turkey mince

Delicious, tasty and low fat easy dinner, serves six.

In my dieting past, I’ve avoided moussaka. It’s usually loaded with calories and can be a slog to make… or so I thought! Well, folks, I have good news for you because this version is easy to make and healthy too, meaning it’s low calorie and guilt free.

I’ve used British turkey mince to make the ragu. It’s quicker to cook up and holds a lot of flavour. It’s also much lower fat than some other meats, which makes it a fabulous protein to eat if you’re trying to lose any pounds. And… if you’re not losing pounds, well, it’s delicious anyway (it passed the boyfriend taste test, so it must be ok).

Stats:

Serves 6, uses half a healthy extra A choice per portion, otherwise it’s syn free.

Cornflour is 1 syn per tablespoon and this recipe has one tablespoon’s worth in it. Between 6 people, I don’t count that a syn as it’s so minimal but it’s up to you if you wish to include it (perhaps do so if you eat all portions in a week, for example).

This recipe divides up into six portions and freezes exceptionally well which makes it perfect for a school-night dinner. It’ll take about an hour and 20 minutes to make from start to finish, including 45 minutes of cooking time.

Ingredients:

·       2 large aubergines, cut into 1/2 cm-thick lengthways slices

·       1 courgette, cut into 1/2cm-thick lengthways slices

·       Frylight, to grease

·       1 onion, finely chopped

·       4 garlic cloves, crushed or chopped

·       1 carrot, diced very finely (into half cm pieces or smaller, ideally)

·       1 red pepper, diced very finely (into half cm pieces or smaller, ideally)

·       250g British turkey mince

·       2 teaspoons dried oregano

·       1 teaspoon cinnamon

·       Salt and pepper, to taste

·       1 chicken stock cube

·       6-8 tablespoons of  boiling water

·       3 tablespoons tomato puree

·       Handful of fresh parsley chopped

·       1 tablespoon cornflour (1 syn)

·       150g 0% plain greek yoghurt

·       2 eggs, lightly whisked with a fork

·       90g parmesan cheese, grated finely

·       A good pinch of mustard powder

 

Instructions:

1.  Pre-heat the oven to 180C.

2. Lay your aubergine and courgette pieces on baking trays and spray with Frylight. Bake for about 25 minutes, ideally turning once or twice during that time.

3.  As they are cooking, you can make up your two sauces. Start with the British turkey mince ragu sauce by frying up a diced onion and garlic until slightly soft. Add your diced carrot and pepper and continue to fry on a low-medium heat until softened.

4. Add your British turkey mince along with the oregano, cinnamon and a grind of salt and pepper. When the meat goes white all over, add a crumbled chicken stock cube and 6-8 tbsp of boiling water as well as the tomato puree. Mix well and pop a lid on and leave to simmer for around 20-30 minutes. Add in your chopped parsley at the last moment and stir well.

5. Meanwhile, you can make up your ‘bechamel’ or ‘white sauce.’ Pop your cornflour into a bowl and slowly add your yoghurt. Keep stirring until all the lumps are gone. At that point, add your whisked eggs slowly, until they’re fully integrated into the mixture and it goes nice and smooth. Add 30g of parmesan slowly in the same fashion, and then your mustard powder to finish. Set to one side.

6. Prepare a big baking dish by layering the bottom of the dish with some of your aubergine. Add in a layer of ragu, then your layer of courgettes, then more ragu, then the final top layer of aubergines. Gently pour over your white sauce so it covers all the aubergines and smooth out with a spoon. Sprinkle on your hefty 60g of parmesan and into the oven she goes for 45 minutes or until brown. Keep an eye after 30 minutes, you may need to pop some foil on the top to stop it burning.

7. Savour this delish recipe with a lovely salad or vegetables! Et voila!

Make sure you look out for the purple labelling with the Union Jack when in the meat aisle, to make sure you’re buying British turkey. Plus, for more delicious recipe inspiration using the lean, versatile and protein-packed meat that is British Turkey – check out the @_JustWingItUK_ Instagram page.

If you enjoyed this recipe please let me know via Instagram @slimmingworldrecipes! I love seeing you make my creations and enjoying them.

Rosie x

#AD - Please note that this recipe was part of a paid collaboration with British Turkey. However, it’s absolutely delicious regardless so give it a whirl!

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