Low Syn Moussaka

15 minutes to get ready

Take 1 hour and 30 minutes to cook.

Sum of 1 hour and 45 minutes

How Much in One Serving

About 349 calories

12.2 g of fat in all

6.4 g of saturated fat

104 mg of cholesterol

695.3 mg of sodium

27.6 grams of carbs in all

Fiber in Food 6.5 g

15.1 g of sugar

34.5 g of protein

INGREDIENTS for Low Syn Moussaka

Two big eggplants (aubergines) cut into paper-thin slices lengthwise

The equivalent of 500 grams (17.5 ounces) of ultra-lean ground beef

lamb syn value needs adjusting)

One sliced carrot

Four garlic cloves

Crushed or pasted tomatoes, equaling 1.5 cups (360 ml)

1/4 teaspoon of oregano

Oregano, one teaspoon

Tomato paste or puree, 2 tbsp.

Balsamic vinegar to taste

Beef stock, about 1.5 cups (340 ml)

A pinch of paprika

A sprinkling of 1/2 tsp. chili powder

Add 1/2 tsp. cinnamon

1 tablespoon of skin, gold, or your preferred sweetener

for the cheese sauce:

  • 2 cups of 2% milk – 2 HEa’s
  • 2 tbsp of cornstarch – 3 syn’s
  • 90g of parmesan – 3 HEa’s
  • 50g of mozzarella – 1 x HEa
  • 1 egg
  • salt and black pepper


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 medium-high heat with some spray oil.
Add the meat, onion, garlic, and carrot and fry till the meat is browned and the veg is softened. Add the herbs, spices, passata, tomato puree, skin (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 preheated 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!!


Recipe Notes

This recipe is gluten-free, SW, and W.W-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

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