I love moussaka but it always seemed too much hassle to make it from scratch… until I realised that there was an alternative to making cheese sauce for the top. So I gave it a go and the result was awesome.
The dish uses quite a lot of olive oil, but because the filling is made from lentils rather than meat, it’s less fattening than the traditional version would be. Using low-fat creme fraiche as a topping also helps keep the fat count down, and has the added benefit of giving it a nice tang (why, yes, I am addicted to the stuff!).
Serves 2
Ingredients
- 1/2 mug brown lentils
- 1 mug water
- 1 onion, chopped
- 2 cloves garlic, crussed
- 1tsp mixed dried herbs
- 200ml passata
- 1 aubergine (eggplant)
- olive oil
- low fat creme fraiche
