Light and easy DINNERS

Family comfort food with a low-cal twist

- JESS MEYER

Super-veg moussaka 

This Greek-style bake makes a tasty change from lasagne - and it's lower in carbs and calories!

1 Heat 1tsp of the oil in a large frying pan and cook the onion for 5 mins until soft. Add the lamb and cook, breaking up with a wooden spoon, for 7-8 mins, until browned. Add the garlic and spices. Fry for 1 min, then add the milk, tomatoes and oregano. Season, bring to the boil, cover and simmer for 1 hr. 

2 Meanwhile, heat the oven to 180C Fan/Gas 6. Heat a ridged griddle pan over a high heat until smoking, toss the aubergine and courgette in the remaining oil, season and char them on both sides. Mix together the yogurt, eggs and 6tbsp Parmesan.

3 Layer the lamb and veg, including the peppers, in your dish. Top with the yogurt mixture and sprinkle over the remaining Parmesan and paprika. Bake for 30 mins, then rest for 10 mins before slicing. Serve alone or with a leafy salad on the side.

Per serving: 300 cals, 19g fat (10g sat fat), 9g carbs

FOOD ED’S TIP

Prepare and assemble the mince and veg elements up to a day ahead. Cover and chill, then add the topping just before baking.