INDIVIDUAL MOUSSAKAS

AUBERGINES contain antioxidants and are said to reduce blood sugars and aid weight loss. Enjoy them roasted and stuffed for a low carb, higher fat meal.

Serves 4 Prep time 10 mins l Cook time 40 mins

PER SERVING 437 cals PROTEIN 27g CARBS 10g FAT 30g FIBRE 5g

2 medium aubergines (each around 240g)

2 tsp olive oil

400g lamb mince (around 20 per cent fat)

1 medium onion, peeled and finely chopped

2 garlic cloves, peeled and crushed

1 tsp dried oregano

½ tsp dried mint 400g can chopped tomatoes

1 lamb or beef stock cube

1 tbsp tomato puree Salt and freshly ground black pepper

150g feta

PREHEAT the oven to 200c/180c fan/gas 6. Cut the aubergines in half lengthways and score the flesh in a criss-cross pattern without cutting all the way through to the skin. Place them in a shallow ovenproof dish, cut side up, and brush with the oil. Bake for 30 to 35 minutes, or until softened and lightly browned. Meanwhile, place the mince in a large non-stick frying pan with the onion and fry over a medium heat for 6 to 8 minutes, or until the onion has softened, stirring and breaking up the meat. Sprinkle over the garlic, oregano and mint and cook for a few seconds more. Add the tomatoes, crumbled stock cube and tomato puree and bring to a simmer. Cook for 5 minutes, stirring regularly. Season to taste. Remove the aubergines from the oven and spoon the mince mixture on top. Crumble the feta over the mince and return to the oven for 10 minutes, or until the feta is softened and lightly browned. Remove from the oven and serve with a large green salad.