Delicious Slimming World Low Syn Moussaka - a light and healthier version of this Traditional Greek dish.
Moussaka traditionally uses ground lamb in a tomatoey sauce with spices and slices of eggplant (aubergine) with a creamy bechamel sauce. It's a dish I love, so I just had to create a Slimming World version.
Eggplant (Aubergine) is one of my favourite vegetables, it's amazing in a variety of dishes including of course this Low Syn Moussaka and it's a Slimming World Speed Food if ever you need another excuse to add this to your meals.
Check out these other Eggplant Recipes:
- Chicken and Eggplant Curry
- Spicy Eggplant and Tomato Soup
- Hoisin Eggplant and Edamame
- Eggplant and Pork Timbale
- Syn Free Roasted Vegetable Gratin
- Low Syn Moussaka Meatballs
- Mediterranean Layered Bake
- Roasted Aubergine and Tomato Soup with Parmesan Croutons
- Low Syn Aubergine Lasagne
or head on over to my FULL RECIPE INDEX with over 700+ delicious Slimming World Recipes
For this Low Syn Moussaka, I use extra lean ground beef, because extra lean ground lamb is pretty difficult to get hold of unless you have an awesome butcher or a mincing machine at home, where you can make your own from lean cuts of lamb.
Of course, if you want to stick to a more traditional version and can find some lower synned ground lamb, feel free to swap it out for the ground beef, there is some that work out not too bad syn wise, when you are dividing up into portions.
The topping on this low syn moussaka, I use a mixture of milk, starch, eggs and two different types of cheese because I just can't do without a bechamel sauce type topping.
It makes it feel so much more luxurious and delicious than using just eggs or quark/yoghurt for the topping. For me, it's worth the few syns when combined with your healthy extra A choice.
HOW CAN I ADD A ⅓ SPEED FOODS TO THIS LOW SYN MOUSSAKA?
There are plenty of speed foods included in the actual Low Syn Moussaka recipe, but I also like to make up a big mixed side salad to go alongside this. Baby Greens are my favourite, perfect just as they are with some beetroot or ribbons of carrot. Any vegetables or salad would go well with this dish.
What kitchen Items do I need to make this Low Syn Moussaka?
- Oven Proof Dish
- Kitchen Scales
- Measuring Cups
- Measuring Spoons
- Spoon
- Frying Pan
- Baking Tray
- Grater
- Santoku Knife
- Saucepan
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Low Syn Moussaka | Slimming World
Prep
Cook
Total
Yield 6 servings
This recipe is gluten free, Slimming World and Weight Watchers friendly
- Extra Easy - 1 HEa and 0.5 syns per serving
- Original/SP - 1 HEa and 0.5 syns per serving
- WW Smart Points - 7 per serving
*suitable for freezing
Ingredients
- 2 large aubergines (eggplant), sliced thinly lengthways
- 500g (17.5oz) of extra lean ground beef (or if you use lean ground lamb be sure to adjust syn value)
- 1 large onion chopped finely
- 1 carrot chopped
- 4 cloves of garlic
- 1.5 cups (360ml) of passata (or crushed tomatoes)
- 1 tablespoon of thyme
- 1 teaspoon of oregano
- ½ teaspoon of rosemary
- 2 tablespoons of tomato puree (paste)
- splash of balsamic vinegar
- 1.5 cups (340ml) of beef stock
- 1 tsp of paprika
- ½ teaspoon of chilli powder
- ½ teaspoon of cinnamon
- 1 tablespoon of sukrin: gold - or use a sweetener of choice
for the cheese sauce:
- 2 cups of 2% milk - 2 HEa's
- 2 tbs of cornstarch - 3 syns
- 90g of parmesan - 3 HEa's
- 50g of mozzarella - 1 x HEa
- 1 egg
- salt and black pepper
Instructions
- Preheat oven to 180c/350f
- Place slices of aubergine on a large baking sheet and spray with spray oil, bake until softened and golden. Set aside.
- Spray a frying pan over a medium high heat with some spray oil.
- Add the meat, onion, garlic and carrot and fry till meat is browned and veg is softened.Add the herbs, spices, passata, tomato puree, sukrin (sweetener), stock and splash of balsamic vinegar. Bring to the boil and then cover and simmer for 30 mins.Add half the meat mixture to a large oven proof dish.
- Layer with half of the aubergine (eggplant)
- Add the rest of the meat and then a final layer of the aubergine (eggplant).
- Add the milk to a small saucepan and heat gently
- Mix the cornstarch with a little water to make a slurry and stir this into the milk stirring until thickened.
- Stir in 30g of the parmesan until melted, remove from heat and quickly whisk in the egg to prevent curdling.
- Pour over the top of the layers of aubergine (eggplant) and meats and then top with the remaining parmesan and mozzarella.
- Bake in a preheat oven 180c/350f (gas mark 4) for approx 45-50 mins until the cheese on top is melted and golden.
- Slice into servings and Enjoy!!
Notes
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Nutrition Facts
Serving Size 1 serving
Amount Per Serving | ||
|---|---|---|
Calories 349 | ||
% Daily Value | ||
Total Fat 12.2 g | 19% | |
Saturated Fat 6.4 g | 32% | |
Cholesterol 104 mg | 35% | |
Sodium 695.3 mg | 29% | |
Total Carbohydrates 27.6 g | 9% | |
Dietary Fiber 6.5 g | 26% | |
Sugars 15.1 g | ||
Protein 34.5 g | 69% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
I have just joined slimming world and wanted to make moussaka as the family love it. This recipe was lovely, my son and i made it together. The only difficulty i had was how much natural yogurt to put in as i didnt know what a cup was, so i guessed it all turned out good though and everyone enjoyed it, couldnt tell that it wasnt the usual recipe. Thank you 🙂
a cup is = to about 230ml.
I am glad you all enjoyed it. Thank you for taking the time to come and comment.
hey, I love the recipes on your site! can you tell me with the moussaka recipe if you can freeze it? It would be great it you could include on your recipes if they freeze well. I cook multiple meals at a time, so storing them in the freezer would make like a lot easier!
yes I would make it all up as instructed, but in separate portions and then freeze one of the portions before it goes into the oven.
Made this on Valentines day - absolutely fantastic! That cheese/white sauce could be used anywhere. Will be trying it on a lasagne and a pasta bake very soon.
All your recipes I have tried so far have been superb!
thanks - keep it up
Martin
another winner - coulbn't find low fat content lamb mince so chopped fat of lamb steaks and ground it down in my power blender
Delicious,will make it again
If I wanted to prepare this the day before and store in the fridge until it was time to cook, would the cheese sauce keep well? Or would I be better off making the sauce immediately before cooking?
I'm sorry for sounding stupid .How many syns for the whole dish .It sounds lovely xx
Hi Jayne - syn values are given for all recipes on the recipe box. This recipe serves 6 people and is 1 HEa and 0.5 syns per serving. Hope that helps.
did you peel eggplant first. ?
no you don't peel the eggplant 🙂
The best mousses recipe yet
Loved it thanku
Sorry if this sounds silly but roughly how long does it take for the eggplant to get soft? I have no idea! And don't want to be checking the oven every minute! Thank you! I love your recipes!
approx 20-25 minutes it took. I will amend the recipe to include the timing, thanks for noting.
Hello, are those herbs measurements for fresh herbs or dried herbs please?
Was a bit unsure as we Moussaka when we go on our summer holidays, but it did not disappoint, will def be making again. thanks for ANOTHER great recipe to help me on My Slimming World journey and staying well in Target x
Hi
Just wanted to say how much I enjoy your recipes have been following you for some time and every recipe I have made has gone down a storm by the family
Thank you for taking the time to share your knowledge with us
Absolutely delicious.
Followed the recipe to a tee other than I griddle the aubergines.
Never had moussaka before but I will certainly be making it a regular in our house. So tasty and easy to follow recipes.
Thanks Siobhan for sharing your tasty recipes. This is my 3rd recipe this week.
I made this - my daughter had never had moussaka and husband isn't great with aubergine, but.
Husband is more of a cook than myself and his greatest compliment is, 'fine' but the sauce with this (both meat and cheese) blew him away! Even ignored the aubergine, just couldn't get enough of the rest.
Thing is, I've now got to reach this mark every time I make something vaguely tomato/cheese sauceish!
Can you use xanthum gim instead of cornstarch for this recipe?
No I personally don't recommend xanthan gum - it's a lot more unpredictable and can make a sauce very gloopy if you use to much.
hi siobhan could you tell me what size dish would i need for this dish.thanks a mill