Dinner
Lighter Moussaka
4 servings · 90 minutes
469calories
42 gprotein
33 gcarbs
20 gfat
Per serving
Ingredients
For 4 servings
- 600 g eggplant (2 medium)
- 300 g potato (3 smaller)
- 10 g olive oil (1 tablespoon)
- 450 g lean ground beef
- 100 g onion (1 medium)
- 2 cloves garlic
- 300 g tomato puree
- 250 g Greek yogurt, 0%
- 2 eggs
- 30 g parmesan, grated
- 1 teaspoon oregano, half teaspoon ground cinnamon, pinch nutmeg, salt, pepper
Instructions
- Preheat the oven to 220°C. Cut the eggplant into 1 cm thick slices, peel the potatoes, and slice them to half a centimeter thick.
- Spread them on two parchment-lined baking sheets in a single layer, brush lightly with oil, salt, and bake for 20 minutes, turning halfway through, until the eggplant is soft and browned in patches. In a pan the eggplant would soak up oil like a sponge, but in the oven a fraction of that is enough.
- Meanwhile, in a pan without oil, on high heat, brown the ground beef for 6–7 minutes until crumbly and no longer pink. Add the finely chopped onion and crushed garlic, and cook for another 4 minutes.
- Pour in the tomato puree, season with oregano, cinnamon, salt and pepper, and simmer for 10 minutes until it becomes a thick ragù. You only need a little cinnamon, but that's what gives it moussaka flavor.
- Lower the oven to 180°C. In a baking dish of about 20×25 cm, layer the potatoes on the bottom, then half the eggplant, the ragù, and finally the remaining eggplant.
- For the topping: whisk the eggs, mix in the yogurt, half the parmesan, a pinch of nutmeg and salt, and spread it over the eggplant. Sprinkle with the remaining parmesan.
- Bake for 30–35 minutes until the top sets and turns golden brown. Let it rest for 10 minutes, so it will slice nicely.
Also in the app
This recipe is also in the OI75 app: one tap adds it to today, with its calories and macros.
