One of my favorite meals! Moussaka.


600g (2 medium) eggplant, trimmed,sliced lengthways
Olive oil cooking spray
600g orange sweet potato, halved crossways, sliced lengthways
½ teaspoon olive oil
1 brown onion, finely chopped
1 garlic clove, crushed
1 teaspoon dried oregano
½ teaspoon ground cinnamon
Pinch of ground nutmeg
350g extra-lean beef mince
125ml (½ cup) red wine
400g can no-added-salt chopped or whole peeled tomatoes
125ml (½ cup) water
55g (1⁄3 cup) wholemeal plain flour
750ml (3 cups) skim milk
60g (½ cup) 30% reduced-fat grated tasty cheese
35g (1⁄3 cup) finely grated parmesan
2 x 50g eggs, lightly whisked


1. Preheat grill to medium-high. Line grill tray with foil. Spray both sides of half of the eggplant slices with cooking spray. Place on grill tray. Cook for 3-4 minutes on each side or until tender. Transfer to a tray. Repeat with remaining eggplant slices.

2. Layer half of the sweet potato slices in a large, shallow microwave-safe dish. Add 80ml (1⁄3 cup) water. Cover and cook on high/100% for 4 minutes or until just tender. Transfer to a plate. Repeat with the remaining sweet potato slices.

3. Heat the oil in a large non-stick frying pan on medium. Add the onion and cook, stirring occasionally, for 6-7 minutes or until the onion starts to soften. Add the garlic, oregano, cinnamon and nutmeg. Cook, stirring, for 1 minute.

4. Increase heat to high and add the beef mince. Cook, stirring often to break up mince, for 3-4 minutes or until the mince is browned. Add the red wine. Simmer for 3-4 minutes or until liquid has reduced by half. Add the tomatoes and water. Cover and bring to a simmer. Simmer, uncovered, for 10 minutes.

5. Meanwhile, put the flour in a small saucepan and gradually whisk in the milk. Whisk over a medium heat for
5-6 minutes or until the sauce thickens and comes to a simmer. Simmer, uncovered, for 2 minutes. Remove pan from heat and stir in half of the tasty cheese and half of the parmesan. Set aside for 10 minutes to cool slightly. Whisk in the eggs.

6. Preheat oven to 190°C (fan-forced). Layer half of the sweet potato over the base of a 2.5L (10-cup), 7.5cm-deep, 16cm x 21cm ovenproof dish. Spread one-third of the meat mixture over sweet potato, then half of the eggplant. Top with half of remaining meat sauce followed by remaining sweet potato, remaining meat mixture and remaining eggplant. Spread
white sauce over. Sprinkle combined remaining cheeses over. Bake for 45 minutes or until golden brown. Set aside for 10 minutes to cool.

7. Accompany with the green salad.