2 1/2 medium eggplants
2 1/2 tsp onion powder
2 1/2 tsp paprika
1 1/2 medium onions, chopped
1 1/2 lb ground beef or turkey
3 bay leaves
2 1/2 tbsp tomato paste
1/2 tsp white pepper
1/8 tsp ground nutmeg
1 1/2 tsp thyme
8 oz tomato or vegetable juice
1/3 cup bread crumbs
2 egg whites
1 white sauce
4 tsp corn or olive oil
2 tbsp flour
1 1/3 cup skim milk
1/2 tsp salt
1/8 tsp nutmeg
1/8 tsp white pepper
2 1/2 tbsp grated parmesan cheese
Directions
1. Preheat oven to 375~ 2. Peel and cut the eggplants crosswise in
3/4" thick slices. Sprinkle each side with onion powder and paprika.
Line a large baking sheet with foil. Place the eggplant on the baking
sheet and bake for 30 minutes. Set the eggplant aside and reduce the
oven temp. to 325. (if desired, spray the eggplant quickly with
Olive oil cooking spray) 3. Heat a 12" skillet over med. heat and add
onions and ground meat. Cook till onions are soft. (if desired,
spray the skillet with olive oil cooking spray) Add the bay leaves,
tomato paste, pepper, nutmeg, and thyme. Saute, stirring frequently,
until the meat it totally cooked. Remove from heat and remove bay
leaves. 4. In a small pot, heat the juice (can also use tomato sauce,
if desired) to a simmer. REmove from heat, stir in the bread crumbs,
and let sit for 15 minutes. 5. In another bowl, beat agg whites until
stiff. 6. Add the bread crum mixture and egg whites to the meat and
set aside. 7. To make the white sauce, in a skillet heat the oil over
low heat. Sprinkle the flour into the oil, stirring to incorporate.
Slowly add the milk, and, using a wooden spoon or whisk, stir
continually until the sauce thickens and has no lumps. Season with
salt, nutmeg, pepper and cheese. Cook for 1 minutes more and remove
from heat. 8. To assemble the dish, layer half the eggplant slices on
the bottom of a bake and serve dish about 10X12". Top with meat
mixture, then cover with the remaining eggplant slices. Pour the
sauce on top and bake, uncovered, for about 30 minutes.
*Each serving has about 253 calories, 20 g. protein, 10.2 grams of
total fat (6.9 g. unsaturated fat, 3.1 saturated fat)
Servings: 6 servings
Moussaka - Low Fat Recipe brought to you by Recipe Ideas
Categories: Diet; Healthy; Low Fat; Vegetable
The History of Recipes
Academics have traced the existence of recipes back into the far past, in truth as far back into history as the early Egyptians, and quite possibly further than that. Interesting though that is, sadly, these old cook books were just primitive hieroglyphic instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts is a collection of tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans 25BC a man called Apicius created a number of documents which described recipes enjoyed by the Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, a very modern way of dining. He also describes how the ancient Romans used a wide range of aromatic flavours, including many that are still in use today such as basil, rue and asafoetida. In the 15th century, knights returning from the crusades brought us many new spices and herbs from middle-east cuisine, including basil and coriander. These new foods and tastes prompted an outbreak in books on cookery, the majority of which are kept safe in private cookery archives. Over the next few centuries, the rich families of Wesstern Europe tried to serve up the most exotic banquets, and because of this the best cooks and their recipe collections became highly prized. However, it wasn`t until the 1800s that fine cooking and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, trying out, and recording popular recipes of the day. The introduction of television brings us celebrity chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Moussaka Low Fat recipe.
