Very low fat moussaka

Delicious and filling very low fat moussaka


1 large aubergine sliced lengthways into six
1 large courgette sliced lengthways into six
1 carton passata
1 onion, finely chopped
1 beef tomato, thinly sliced
I tin of green lentils (approx 1.6g fat) or the same amount of home made lentils
1 tsp oregano
Onion salt
Garlic granules

For the topping

1 medium sized potatoes cut into pieces and boiled
1 medium onion cut into pieces and boiled
120g of yeast flakes (4g fat per 100g)
1 tablespoon of soya free miso (available online 0.6g fat per 100g)
120ml water, or thereabouts
1/2 tsp garlic powder
1/2 tsp onion powder
Pepper to taste
Paprika for decoration


Heat the oven to gas 5, 190 C, fan 170.

Cook the aubergine and courgette slices by baking on a tray in the oven until soft
While doing so cook onion in a little water in a frying pan for 5 minutes or until soft (add more water if necessary)
Add the oregano, a little onion salt and some garlic powder, stir and cook for a minute, keep stirring
Add the passata and let cook for 10 minutes
Stir the lentils into the sauce and simmer for a further 10 minutes
Spoon half the sauce into the bottom of a deep baking dish and cover with the courgette and then the slices of tomato
Spoon the rest of the sauce and cover with the aubergine
Set aside.

In a bowl add all the topping ingredients mix together with a blender. Add more water if necessary to make a thick sauce.

Pour the sauce over the deep dish, sprinkle the paprika to decorate and cook in the oven for 25 minutes

Serve with a vegetable of your choice or with some rocket.