Conventional Greek moussaka options layers of eggplant (typically fried or baked) and floor lamb, topped with a wealthy béchamel sauce enriched with egg yolks. On this recipe, we halve and roast the eggplant as a substitute and prime the eggplant boats with a lean floor beef tomato ragu seasoned with warming cinnamon and oregano. As a substitute of a béchamel sauce topping, we serve the eggplant boats with a creamy feta-garlic Greek yogurt sauce. It’s moussaka re-imagined- a nutrient dense tackle Greek consolation meals.
Eggplant incorporates anthocyanins, antioxidants that, amongst different advantages, is anti-inflammatory, which may also help battle illness (1).
Lively time: quarter-hour | Whole time: 1 hour, 20 minutes
Low-Carb Moussaka
Components
- 2 medium eggplants, halved lengthwise
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 lb 95% lean floor beef or lamb
- 2 cups no sugar added marinara sauce
- 1 tsp dried oregano
- 1/2 tsp floor cinnamon
- 3 garlic cloves, minced, divided
- 1/2 cup (123g) plain 2% Greek yogurt
- 2 tbsp contemporary dill, chopped
- 1/4 cup (38g) feta cheese, crumbled
Instructions
Preheat the oven to 425°F (220°C). Place the eggplants cut-side up in a big baking dish and brush with olive oil. Season with salt and pepper. Bake for 20 minutes.
In the meantime, warmth a big sauté pan coated with cooking spray over medium-high warmth. Add the bottom meat and prepare dinner, breaking it up with a spatula, till browned, about 8 minutes. Drain any extra fats and return the pan to medium warmth. Add 2 cloves of the minced garlic and prepare dinner till aromatic, about 30 seconds, then add the marinara sauce, oregano, and cinnamon, deliver to a simmer, then cut back warmth to low and prepare dinner uncovered for 10 minutes, stirring often.
Place the eggplant in a baking dish. Pour 1/2 cup water into the dish. Spoon the meat sauce over the minimize sides of the eggplant. Cowl tightly with foil and bake for about 50 minutes, or till the eggplant could be very tender.
In the meantime, mix with the yogurt, dill, feta and remaining garlic in a small bowl. Stir to mix.
Switch the eggplant boats to plates, discarding the liquid within the baking dish. Prime with dollops of the yogurt combination and serve.
Serves: 4 | Serving Measurement: 1 eggplant half and three 1/2 tbsp yogurt sauce
Vitamin (per serving): Energy: 438; Whole Fats: 17g; Saturated Fats: 5g; Monounsaturated Fats: 8g; Polyunsaturated Fats: 1g; Ldl cholesterol: 81mg; Sodium: 921mg; Carbohydrate: 41g; Dietary Fiber: 11g; Sugar: 17g; Protein: 33g
Vitamin Bonus: Vitamin D: 2%; Calcium: 14%; Iron: 10%; Potassium: 1295mg; Vitamin A: 3%; Vitamin C: 7%
Initially revealed: March 11, 2021; Up to date March 2026
