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Potato moussaka

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!
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Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Nutritions

Nutrition Facts
Potato moussaka
Amount per Serving
Calories
540
% Daily Value*
Fat
 
22
g
34
%
Sodium
 
590
mg
26
%
Carbohydrates
 
55
g
18
%
Fiber
 
8
g
33
%
Sugar
 
10
g
11
%
Protein
 
32
g
64
%
* Percent Daily Values are based on a 2000 calorie diet.

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

1. For an extra crispy top layer, place the dish under the broiler for 2-3 minutes.
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.