Moussaka

Summary

Moussaka! Ever thought about diving into this delightful dish? You’re in for a treat. Moussaka is a delightful dish that has charmed many with its layers of flavor. AH7 is here to give you a step-by-step guide on how to make this dish while keeping health and fitness in mind. Get ready to impress!

Ingredients

  • Eggplants: 3 large (about 2.5 pounds [~1.1 kg])
  • Olive Oil: 3 tablespoons (45 ml)
  • Lean Ground Beef: 1 pound [~450 g]
  • Onions: 2 medium, finely chopped
  • Garlic: 3 cloves, minced
  • Tomatoes: 4 large, diced (or one 14 oz. [~400 g] can)
  • Low-fat Greek Yogurt: 2 cups [~475 ml]
  • Eggs: 2
  • Whole Wheat Breadcrumbs: 1 cup [~120 g]
  • Parmesan Cheese: 1 cup, grated [~100 g]
  • Ground Cinnamon: 1 teaspoon
  • Salt & Pepper: To taste

preparation and cooking

Preparation Time: 45 minutes
Cooking Time: 50 minutes

Serves 6.

Nutritional Facts (per serving):

  • Calories: 345
  • Protein: 23g
  • Fat: 12g
  • Carbohydrates: 35g
  • Dietary Fiber: 9g
  • Sugars: 10g

Cooking Instructions

  1. Prepare the Eggplants: Begin by slicing the eggplants into 1/4 inch thick rounds. Lay them on paper towels and sprinkle with salt. Allow them to sit for 30 minutes. This helps in drawing out any bitterness. Rinse and pat dry.
  2. Cook Beef Mixture: In a large skillet, heat the olive oil over medium heat. Add onions and garlic, cooking until translucent. Stir in the ground beef and cook until browned. Incorporate the diced tomatoes, cinnamon, salt, and pepper. Let this simmer for 15 minutes.
  3. Yogurt Sauce: In a bowl, whisk together the Greek yogurt and eggs until smooth. Set aside.
  4. Assemble Moussaka: Preheat your oven to 350°F (175°C). Grease a large baking dish. Place a layer of eggplant slices on the bottom, top with half of the beef mixture, sprinkle breadcrumbs, and then pour half of the yogurt sauce over. Repeat this layering.
  5. Bake: Top the final layer with parmesan cheese. Bake for about 50 minutes or until golden brown on top. Let moussaka sit for 10 minutes before serving.

Tips

  1. For a creamier texture, you can substitute half of the Greek yogurt with low-fat cottage cheese.
  2. If eggplants aren’t your favorite, you can use zucchini or potatoes as a substitute. Adjust cooking times accordingly.
  3. Always allow the moussaka to sit for a few minutes after baking. This helps in setting the layers, making it easier to serve.

Serving Suggestions for your Moussaka

  • Moussaka pairs beautifully with a fresh green salad drizzled with a lemony vinaigrette.
  • Consider serving a side of warm whole wheat pita or a rustic bread.
  • If you’re in for a Mediterranean feast, complement moussaka with some tabbouleh or hummus.

Whip up this moussaka recipe, and you’ll be transported straight to the heart of Mediterranean cuisine. Not only is it a delightful treat for the taste buds, but it’s also a testament to how health and flavor can beautifully co-exist. Happy cooking.

MOUSSAKA

Moussaka! Ever thought about diving into this delightful dish? You’re in for a treat. Moussaka is a delightful dish that has charmed many with its layers of flavor. AH7 is here to give you a step-by-step guide on how to make this dish while keeping health and fitness in mind. Get ready to impress!
5 from 1 vote
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Prep Time: 45 minutes
Cook Time: 50 minutes
Total Time: 1 hour 35 minutes

Nutritions

Nutrition Facts
MOUSSAKA
Amount per Serving
Calories
345
% Daily Value*
Fat
 
12
g
18
%
Carbohydrates
 
35
g
12
%
Fiber
 
9
g
38
%
Sugar
 
10
g
11
%
Protein
 
23
g
46
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • Eggplants: 3 large about 2.5 pounds [~1.1 kg]
  • Olive Oil: 3 tablespoons 45 ml
  • Lean Ground Beef: 1 pound [~450 g]
  • Onions: 2 medium finely chopped
  • Garlic: 3 cloves minced
  • Tomatoes: 4 large diced (or one 14 oz. [~400 g] can)
  • Low-fat Greek Yogurt: 2 cups [~475 ml]
  • Eggs: 2
  • Whole Wheat Breadcrumbs: 1 cup [~120 g]
  • Parmesan Cheese: 1 cup grated [~100 g]
  • Ground Cinnamon: 1 teaspoon
  • Salt & Pepper: To taste

Instructions

  • Prepare the Eggplants: Begin by slicing the eggplants into 1/4 inch thick rounds. Lay them on paper towels and sprinkle with salt. Allow them to sit for 30 minutes. This helps in drawing out any bitterness. Rinse and pat dry.
  • Cook Beef Mixture: In a large skillet, heat the olive oil over medium heat. Add onions and garlic, cooking until translucent. Stir in the ground beef and cook until browned. Incorporate the diced tomatoes, cinnamon, salt, and pepper. Let this simmer for 15 minutes.
  • Yogurt Sauce: In a bowl, whisk together the Greek yogurt and eggs until smooth. Set aside.
  • Assemble Moussaka: Preheat your oven to 350°F (175°C). Grease a large baking dish. Place a layer of eggplant slices on the bottom, top with half of the beef mixture, sprinkle breadcrumbs, and then pour half of the yogurt sauce over. Repeat this layering.
  • Bake: Top the final layer with parmesan cheese. Bake for about 50 minutes or until golden brown on top. Let moussaka sit for 10 minutes before serving.

Notes

TIPS
For a creamier texture, you can substitute half of the Greek yogurt with low-fat cottage cheese.
If eggplants aren’t your favorite, you can use zucchini or potatoes as a substitute. Adjust cooking times accordingly.
Always allow the moussaka to sit for a few minutes after baking. This helps in setting the layers, making it easier to serve.
SERVING SUGGESTIONS
Moussaka pairs beautifully with a fresh green salad drizzled with a lemony vinaigrette.
Consider serving a side of warm whole wheat pita or a rustic bread.
If you’re in for a Mediterranean feast, complement moussaka with some tabbouleh or hummus.

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