Ingredients

  • • 4 eggplants (sliced) • 1 onion • 2 tomatoes • 700 g minced lamb • 50 g prunes (chopped) • 50 g dates (chopped) • 2 tablespoons of pecans (chopped) • Oregano Thyme • 2 low fat natural yoghurts • 4 egg yolks • Oil Salt

Preparation

1) Sauté the eggplants in a little oil and drain well.
2) Fry the onion and tomato to make a stir-fry.
3) Add the minced meat.
4) Once cooked, add the herbs, prunes, dates and nuts.
5) Place a layer of eggplants covered with a layer of minced meat and repeat.
6) Beat the yogurts along with the egg yolks and salt and pour over the moussaka.
7) Place in the oven at 190ºC, without roasting, for 10 minutes.

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