PER SERVING | 437cals | PROTEIN 27g | CARBS 10g | FAT 30g | FIBRE 5g

Individual moussakas

SERVES 4 | PREP 10 mins | COOK 40 mins

Eggplants, with their delicious silky flesh, contain lots of antioxidants and are said to reduce blood sugars and aid weight loss. This is an easy and delicious way to enjoy them.

• 2 medium eggplants (each around 240g)
• 2 tsp olive oil
• 400g lamb mince, around 20% fat
• 1 medium onion, peeled and finely chopped
• 2 garlic cloves, peeled and crushed
• 1 tsp dried oregano
• ½ tsp dried mint
• 1 × 400g can chopped tomatoes
• 1 lamb or beef stock cube
• 1 tbsp tomato purée
• 150g feta

COOK’S TIPS

The moussakas can be frozen for up to 1 month, after topping with feta but before roasting. Defrost thoroughly then reheat in the oven at 200°C/fan 180°C/Gas 6 for 20–25 minutes, or until hot throughout.

1. 1. Preheat the oven to 200°C/fan 180°C/Gas 6.
2. 2. Cut the eggplants in half lengthways and score the flesh in a criss-cross pattern without cutting all the way through to the skin. Place the eggplants halves in a shallow ovenproof dish, cut side up, and brush with the oil. Bake for 30–35 minutes, or until softened and lightly browned.
3. 3. Meanwhile, place the mince in a large non-stick frying pan with the onion and fry over a medium heat for 6–8 minutes, or until onion has softened, stirring and breaking up the meat. Sprinkle over the garlic, oregano and mint and cook for a few seconds more.
4. 4. Add the tomatoes, crumbled stock cube and tomato purée and bring to a simmer. Cook for 5 minutes, stirring regularly. Season to taste.
5. 5. Remove the eggplants from the oven and spoon the mince mixture on top. Crumble the feta over the mince and return to the oven for 10 minutes, or until the feta is softened and lightly browned.
6. 6. Remove from the oven and serve with a large green salad.