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lean greek moussaka

Lean Greek Moussaka


  • 3 x Eggplant
  • 100ml Egg whites
  • Low fat mozzarella
  • 200g Cottage cheese
  • 1 tbsp parmesan cheese
  • 3 cloves garlic
  • 1 large onion
  • ¼ tsp cinnamon
  • ¼ tsp allspice
  • 2 x 400g tins chopped tomatoes
  • 1 tbsp fresh oregano
  • 2 bay leaves & 1 tsp fresh thyme leaves
  • 75ml white wine
  • 75ml chicken stock
  • 500g lean minced turkey


  • Serves: 4
  • Calories: 1957kcal
  • Protein: 204g
  • Carbs: 157g
  • Fats: 61g


  1. Chop the onion and garlic and fry on a medium heat
  2. Add the minced turkey and fry until brown
  3. Add the cinnamon, allspice, fresh thyme, oregano and bay leaves
  4. Add the white wine and chicken stock and reduce by half
  5. Add the chopped tomatoes and simmer for around 15 mins
  6. Cut the eggplant into 1cm discs and lightly fry with spray oil 
  7. In a food processor blend together the cottage cheese, egg white and a pinch of salt and pepper.
  8. Layer the mixture using the aubergine, turkey mix and cheese and egg white.
  9. Sprinkle with parmesan cheese and bake in the oven for around 20 mins or until golden and bubbling.
Just £0.90

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