Lamb Moussaka Power Boost Recipe

This is a high protein variant of the traditional Greek dish called Moussaka.

Ingredients:

• 1 kg lean lamb mince (Only high protein part of the lamb)
• 1 eggplant, sliced
• 2 red bell peppers, peeled and chopped
• 1 can diced tomatoes
• 1 tablespoon olive oil
• 50g low-fat feta cheese (also part of high protein)

For the Sauce:

• 500g 0% fat Greek yoghurt
• 3 egg whites
• 1/4 teaspoon nutmeg

Instructions:

1. Preheat your oven to 180°C (350°F).
2. Heat the olive oil in a large pan over medium heat. Add the lamb mince and cook until browned.
3. Add the diced tomatoes and bell peppers, cover, and simmer for approximately 30 minutes.
4. Grill the eggplant for 5–10 minutes on each side.
5. For the sauce, mix the Greek yoghurt, egg whites, and nutmeg together in a bowl.
6. Layer the cooked lamb, grilled eggplant, and sauce in a large baking dish, repeating until all ingredients are used, finishing with a layer of sauce on top.
7. Sprinkle with the crumbled feta cheese and bake for 30-40 minutes or until the top is golden brown and bubbly.

Nutritional Information:

Serving Size: 1 portion

• Calories: 455 kcal
• Protein: 46 gram
• Fat: 15 gram
• Carbs: 28 gram

Plating:

Begin by slicing the Moussaka into square or rectangular servings. Use a spatula to gently lift the Moussaka from the dish and place it in the middle of a clean, white plate for contrast. Some of the rich tomato sauce from the dish can be artfully drizzled around the plate for added appeal. Sprinkle a petite garnish of parsley or a small piece of mint leaf on top of the Moussaka, to add a pop of color and freshness to the dish. The end result is a visually appealing and balanced plate, showcasing the golden brown Moussaka as the star of the plate.