Potato moussaka
Summary
Potato moussaka is a rich, layered dish that’s a delightful fusion of flavors and textures. Think of it as the ultimate comfort dish, perfect for family dinners or special occasions. This version is a nod to the traditional recipe, with a focus on health and fitness. Dive in to discover the magic of making your very own potato moussaka!
Ingredients
- Potatoes: 4 large ones (approx. 1.5 lbs or 680g)
- Ground beef or turkey: 1 lb (450g)
- Tomatoes: 4, finely chopped (about 2 cups or 300g)
- Onion: 1 large, diced (about 1 cup or 150g)
- Olive oil: 3 tbsp (45ml)
- Eggplant: 1 large, thinly sliced (about 2 cups or 300g)
- Red bell pepper: 1, chopped (about 1 cup or 150g)
- Garlic cloves: 3, minced
- Low-fat milk: 1 cup (240ml)
- Eggs: 2
- Salt: 1 tsp (5g)
- Pepper: ½ tsp (2.5g)
- Grated cheese (like Parmesan or feta): 1 cup (100g)
- Fresh parsley: ½ cup (15g), chopped
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Serves: 4
Nutritional Facts Per Serving:
- Calories: 540
- Protein: 32g
- Fat: 22g
- Carbohydrates: 55g
- Dietary Fiber: 8g
- Sugars: 10g
- Sodium: 590mg
Instructions
- Start by preheating your oven to 375°F (190°C).
- In a large skillet, warm 2 tbsp (30ml) of olive oil over medium heat.
- Add the onions and sauté until translucent, which should take about 5 minutes.
- Introduce the ground meat into the skillet, breaking it up with a spoon and cooking until browned.
- Stir in the tomatoes, red bell pepper, and garlic.
- Season the mix with salt and pepper. Let it simmer for 15 minutes.
- In a separate bowl, whisk together milk and eggs.
- Coat the sliced eggplants with the remaining 1 tbsp (15ml) olive oil.
- In a baking dish, layer the thinly sliced potatoes at the bottom.
- Top the potatoes with a layer of eggplants.
- Pour half of the meat mixture over the eggplants.
- Add another layer of potatoes.
- Pour the remaining meat mixture.
- Finish with the egg and milk mixture spread evenly.
- Sprinkle grated cheese and parsley on top.
- Bake in the preheated oven for 45 minutes or until golden brown and bubbly.
Tips
- For an extra crispy top layer, place the dish under the broiler for 2-3 minutes.
- If you prefer a spicier moussaka, consider adding a pinch of chili flakes or paprika.
- To keep the dish moist, avoid overcooking the meat mixture.
Serving Suggestions
- Consider serving your potato moussaka with a fresh salad on the side, enhancing its health benefits.
- A dollop of plain yogurt or tzatziki can complement the rich flavors of the moussaka.
- Freshly baked bread pairs wonderfully, absorbing any leftover sauce on your plate.
FAQs
1. What’s the origin of moussaka?
While many associate moussaka with Greek cuisine, it has roots in the Middle East and Balkans too.
2. Can I substitute beef for another meat?
Absolutely! Ground turkey or lamb works excellently in potato moussaka.
3. Is it possible to make a vegetarian version?
Certainly! Swap out the meat for lentils or a mix of hearty veggies.
4. How long can I store leftover potato moussaka?
It can be refrigerated for up to 3-4 days when stored in an airtight container.
5. Can I freeze moussaka?
Yes, potato moussaka freezes well. Ensure it’s tightly sealed to prevent freezer burn.
6. How do I reheat my moussaka?
Reheat in the oven at 350°F (175°C) until warmed through, which usually takes about 15-20 minutes.
7. Why is my moussaka watery?
This can result from the vegetables releasing moisture. Ensure they’re well-drained before layering.
8. Can I make this recipe dairy-free?
Yes! Opt for dairy-free cheese alternatives and substitute the milk with a non-dairy version.
9. How can I make my potato moussaka more flavorful?
Experiment with herbs such as basil, oregano, and thyme for a flavor boost.
10. Is potato moussaka gluten-free?
This particular recipe is gluten-free. Always double-check the ingredients if you have severe allergies.
Potato moussaka
Nutritions
Ingredients
- – Potatoes: 4 large ones approx. 1.5 lbs or 680g
- – Ground beef or turkey: 1 lb 450g
- – Tomatoes: 4 finely chopped (about 2 cups or 300g)
- – Onion: 1 large diced (about 1 cup or 150g)
- – Olive oil: 3 tbsp 45ml
- – Eggplant: 1 large thinly sliced (about 2 cups or 300g)
- – Red bell pepper: 1 chopped (about 1 cup or 150g)
- – Garlic cloves: 3 minced
- – Low-fat milk: 1 cup 240ml
- – Eggs: 2
- – Salt: 1 tsp 5g
- – Pepper: ½ tsp 2.5g
- – Grated cheese like Parmesan or feta: 1 cup (100g)
- – Fresh parsley: ½ cup 15g, chopped
Instructions
- Start by preheating your oven to 375°F (190°C).
- In a large skillet, warm 2 tbsp (30ml) of olive oil over medium heat.
- Add the onions and sauté until translucent, which should take about 5 minutes.
- Introduce the ground meat into the skillet, breaking it up with a spoon and cooking until browned.
- Stir in the tomatoes, red bell pepper, and garlic.
- Season the mix with salt and pepper. Let it simmer for 15 minutes.
- In a separate bowl, whisk together milk and eggs.
- Coat the sliced eggplants with the remaining 1 tbsp (15ml) olive oil.
- In a baking dish, layer the thinly sliced potatoes at the bottom.
- Top the potatoes with a layer of eggplants.
- Pour half of the meat mixture over the eggplants.
- Add another layer of potatoes.
- Pour the remaining meat mixture.
- Finish with the egg and milk mixture spread evenly.
- Sprinkle grated cheese and parsley on top.
- Bake in the preheated oven for 45 minutes or until golden brown and bubbly.
Notes
2. If you prefer a spicier moussaka, consider adding a pinch of chili flakes or paprika.
3. To keep the dish moist, avoid overcooking the meat mixture.
Leave a Reply