Conventional Greek moussaka options layers of eggplant (usually 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 high the eggplant boats with a lean floor beef tomato ragu seasoned with warming cinnamon and oregano. As an alternative 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 might help combat illness (1).
Lively time: quarter-hour | Complete time: 1 hour, 20 minutes
Low-Carb Moussaka
Elements
- 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 cook 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 cook dinner till aromatic, about 30 seconds, then add the marinara sauce, oregano, and cinnamon, carry to a simmer, then scale back warmth to low and cook dinner uncovered for 10 minutes, stirring sometimes.
Place the eggplant in a baking dish. Pour 1/2 cup water into the dish. Spoon the meat sauce over the reduce sides of the eggplant. Cowl tightly with foil and bake for about 50 minutes, or till the eggplant may 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. High 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; Complete 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 printed: March 11, 2021; Up to date March 2026
