Ostrich Moussaka Stack


Serves 4


1 large onion, finely chopped
2 cloves garlic, crushed
30 ml beef stock powder
350 g ostrich mince
2 medium tomatoes, roughly chopped
2,5 ml ground cinnamon
2,5 ml ground nutmeg
250 ml beef stock [extra]
60 ml fresh Italian parsley, chopped
60 ml fresh basil, chopped
2 medium size brinjals, sliced length-ways (discard two outside pieces)
2 small red peppers, quartered herb salt and black pepper


Combine onion, garlic and stock in a medium size saucepan and cook until soft.  Add mince, tomatoes and spices and stir until mince is browned.  Add extra stock and bring to the boil allow to simmer until liquid is absorbed.  Remove from the heat and stir in the fresh herbs. Rub brinjals and peppers with a little olive oil.  Place on a hot griddle pan until browned and softened.  When ready to eat, make the stack combining brinjal, peppers and cooked mince on a serving plate, drizzle with lemon herb yoghurt and top with fresh rocket leaves.


Lemon Herb Yoghurt Drizzle
250 ml plain low fat yoghurt
15 ml lemon zest, freshly grated
30 ml lemon juice
30 ml Italian parsley, finely chopped herb salt and black pepper
150 g fresh rocket leaves


Combine all ingredients.  Serve topped with fresh rocket leaves.

Brinjals are very low in fat and calories, but a good source of soluble fibre and B-vitamins. They will add low caloric value, but high nutritional value to any meal!

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