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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from the Washington Post's Lean Plate Club. I love moussaka and this recipe is insanely yummy, filling, AND less than 200 calories per serving! Coming from a feta-fiend, you may want to add more feta, but with how low-cal the meal is on the whole, indulging won't set you back! Ingredients:
2 eggplants, cubed into 3/4 -inch pieces |
16 oz. diced tomatoes, canned |
1 large onion, diced |
1 1/2 tablespoons olive oil |
1 1/2 tablespoons ground cinnamon |
1 teaspoon ground nutmeg |
1 teaspoon chili powder |
1/2 cup raisins |
6 oz quorn grounds |
1 cup feta cheese, crumbled |
1 salt, to taste |
Directions:
1. Preheat oven to 400. Spread cubed eggplant onto a baking sheet coated with cooking spray, give the tops a spritz and salt lightly. Bake until slightly golden and softened, turning once, about 8-10 minutes. Set aside.
2. Meanwhile, heat olive oil in a sauce pan or deep skillet. Add diced onion and cook until slightly softened and translucent. Add cinnamon, nutmeg, chili powder and a dash of salt. Allow to cook for a moment to release the flavors of the spices. Add chopped tomatoes and raisins. (Depending how much juice there is in the tomatoes you might also add some water.) Simmer for 10-15 minutes until blended and raisins have plumped. Add Quorn and simmer for an additional 10 minutes to reduce slightly.
3. Preheat oven to 350. In a baking dish layer tomato mixture, eggplant, and crumbled feta as you would lasagna; ending with the feta. Cover with tin foil or glass lid and bake for 25 minutes. Remove lid and cook an additional 10-15 to brown topping slightly.
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