Healthy Eating Ebook BBM

LOW-FAT
MOUSSAKA
ROLLS-SERVES 4
NUTRITION values are based on
per serve
ENERGY 1074kj
FAT SATURATED 7.00g
FAT TOTAL 11.0g
CARBOHYDRATE SUGARS 12.0g
CARBOHYDRATE TOTAL 14.00g
DIETRY FIBRES 7.00g
PROTEIN 21.00g
CHOLESTEROL 60.0mg
1 large (800g) eggplant, cut lengthways into 5mm-thick slices
Olive oil cooking spray
2 teaspoons lemon juice
350g fresh reduced-fat ricotta cheese
1 green onion, thinly sliced
1 garlic clove, crushed
1/4 cup flat-leaf parsley leaves, chopped
1 teaspoon fresh oregano leaves, chopped
1/4 teaspoon ground nutmeg
1 1/2 cups tomato passata
3/4 cup grated reduced-fat cheddar cheese
Salad leaves, to serve
METHOD
Step 1 - Preheat oven to 180°C/160°C fan-forced. Grease a 5cm-deep,
20cm (base) square baking dish. Lightly spray eggplant with oil. Season
with salt and pepper. Heat a frying pan over medium-high heat. Cook
eggplant, in batches, for 3 minutes on each side or until golden.
Transfer to a baking tray. Drizzle eggplant with lemon juice. Reserve 12
slices of eggplant. Chop remaining eggplant.
Step 2 - Combine ricotta, chopped eggplant, onion, garlic, parsley,
oregano and nutmeg in a bowl. Season with salt and pepper. Place 1
eggplant slice on a flat surface. Top with 2 tablespoons of ricotta
mixture. Roll up firmly to enclose filling. Place, seam-side down, in
prepared dish. Repeat with remaining eggplant slices and ricotta.
Step 3 -Pour passata over eggplant rolls. Sprinkle with cheese. Bake for
30 to 35 minutes or until golden. Stand for 5 minutes. Serve.
W E D E L I V E R H E A L T H Y . C O