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Moussaka Stack 21 Day Wonder Diet: Day 16

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Ingredients

Adjust Servings:
1 small brown onion chopped finely
1 garlic clove crushed
1 tablespoon beef stock
170 g lean ground beef
2 small tomatoes chopped coarsely
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup beef stock extra
2 tablespoons flat leaf parsley chopped coarsely
2 tablespoons fresh basil chopped coarsely
1 medium eggplant
1 small red capsicum quartered
1/4 cup skim-milk natural yogurt
2 teaspoons lemon rind finely grated
1 tablespoon lemon juice

Nutritional information

292.1
Calories
96 g
Calories From Fat
10.7 g
Total Fat
4.4 g
Saturated Fat
59.2 mg
Cholesterol
339.6mg
Sodium
28.5 g
Carbs
12.6 g
Dietary Fiber
13.9 g
Sugars
23.8 g
Protein
648g
Serving Size (g)
2
Serving Size

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Moussaka Stack 21 Day Wonder Diet: Day 16

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    Cuisine:

    Made this for dinner for my Fiance and I. Great! I salted and bled the eggplant before roasting in the oven (40 mins). I tossed the arugula with some of the yogurt sauce before stacking the eggplant. Topped with a little more yogurt sauce. This was great!! Wouldn't mind trying the authentic version, but this was really filling for a lower calorie meal.

    • 50 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Moussaka Stack (21 Day Wonder Diet: Day 16),This is Day 16: Dinner on the 21 Day Wonder diet. This is my absolute favourite dish on this diet! Moussaka is one of my favourite dishes of all time, and I was thinking the “diet” version would be a major let-down…Not so! The flavours are all there, and it satisfied the craving I was having for some good Greek food! You can use baby spinach instead of rocket, if you want.,Made this for dinner for my Fiance and I. Great! I salted and bled the eggplant before roasting in the oven (40 mins). I tossed the arugula with some of the yogurt sauce before stacking the eggplant. Topped with a little more yogurt sauce. This was great!! Wouldn’t mind trying the authentic version, but this was really filling for a lower calorie meal.


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    Steps

    1
    Done

    Cook Onion, Garlic and Beef Stock in a Medium Frying Pan Until Onion Softens. Add Beef, Tomato and Spices; Cook, Stirring, Until Beef Is Browned. Add Extra Stock; Bring to the Boil. Reduce Heat; Simmer, Uncovered, About 5 Minutes or Until Liquid Is Absorbed. Remove from Heat, Stir in Herbs.

    2
    Done

    Meanwhile, Slice Eggplant Lengthways Into 6 Slices; Discard the 2 Outside Pieces. Cook Eggplant and Capsicum on Heated Grill Plate Until Browned and Tender.

    3
    Done

    Combine Yogurt, Rind, and Juice in a Small Jug.

    4
    Done

    Stack Beef Mixture, Eggplant, Capsicum and Rocket on Plates; Drizzle With the Yogurt Mixture.

    Avatar Of Alana Perry

    Alana Perry

    Comfort food connoisseur dedicated to sharing hearty recipes that warm the soul.

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