Low-fat moussaka rolls recipe

Enjoy the Syrian Cuisine and learn how to make Low-fat moussaka rolls.

Cooking Time

60 minutes

Ingredients (serves 4)

 1 large (800g) eggplant, cut lengthways into 5mm-thick slices

Olive oil cooking spray

2 teaspoons lemon juice

350g fresh reduced-fat ricotta cheese

1 green onion, thinly sliced

1 garlic clove, crushed

1/4 cup flat-leaf parsley leaves, chopped

1 teaspoon fresh oregano leaves, chopped

1/4 teaspoon ground nutmeg

1 1/2 cups tomato passata

3/4 cup grated reduced-fat cheddar cheese

Salad leaves, to serve


Preheat oven to 180°C/160°C fan-forced. Grease a 5cm-deep, 20cm (base) square baking dish. Lightly spray eggplant with oil. Season with salt and pepper. Heat a frying pan over medium-high heat. Cook eggplant, in batches, for 3 minutes on each side or until golden. Transfer to a baking tray. Drizzle eggplant with lemon juice. Reserve 12 slices of eggplant. Chop remaining eggplant.

Combine ricotta, chopped eggplant, onion, garlic, parsley, oregano and nutmeg in a bowl. Season with salt and pepper. Place 1 eggplant slice on a flat surface. Top with 2 tablespoons of ricotta mixture. Roll up firmly to enclose filling. Place, seam-side down, in prepared dish. Repeat with remaining eggplant slices and ricotta.

Pour tomatto passata over eggplant rolls. Sprinkle with cheese. Bake for 30 to 35 minutes or until golden. Stand for 5 minutes. Serve.

                                                                                                   Butheina Alnounou

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