Delicious Lighter Moussaka - a lower in calorie and healthier version of this Traditional Greek dish.
Moussaka traditionally uses ground lamb in a tomatoey sauce with spices and slices of eggplant (aubergine) with a creamy bechamel sauce. It's a dish I love, so I just had to create a Slimming version.
Eggplant (Aubergine) is one of my favourite vegetables, it's amazing in a variety of dishes including of course this Lighter Moussaka which is a great recipe for getting a good amount of vegetables into your meal.
Check out these other Eggplant Recipes:
- Chicken and Eggplant Curry
- Spicy Eggplant and Tomato Soup
- Hoisin Eggplant and Edamame
- Eggplant and Pork Timbale
- Roasted Vegetable Gratin
- Moussaka Meatballs
- Mediterranean Layered Bake
- Roasted Aubergine and Tomato Soup with Parmesan Croutons
- Aubergine Lasagne
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more..
All recipes on Slimming Eats have estimated nutritional information for your convenience.
For this Lighter Moussaka, I use extra lean ground beef, because extra lean ground lamb is pretty difficult to get hold of unless you have an awesome butcher or a mincing machine at home, where you can make your own from lean cuts of lamb.
If you want to stick to a more traditional version and can find some lean ground lamb, feel free to swap it out for the ground beef, there are some lean versions that are not too bad calorie wise.
The topping on this lighter moussaka, I use a mixture of milk, starch, eggs and two different types of cheese because I just can't do without a bechamel sauce type topping.
It makes it feel so much more luxurious and delicious than using just eggs or quark/yoghurt for the topping and it's definitely worth the few extra calories.
There are plenty of vegetables included in this lighter Moussaka recipe, but I also like to make up a big mixed side salad to go alongside this. Baby Greens are my favourite, perfect just as they are with some beetroot or ribbons of carrot. Any vegetables or salad would go well with this dish.
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- 2 large aubergines (eggplant), sliced thinly lengthways
- 600g (21oz) of extra lean ground beef (mince) , raw
- 1 large onion chopped finely
- 1 carrot chopped
- 4 cloves of garlic
- 1.5 cups (360ml) of passata (or crushed tomatoes)
- 1 tablespoon of thyme
- 1 teaspoon of oregano
- ½ teaspoon of rosemary
- 2 tablespoons of tomato puree (paste)
- splash of balsamic vinegar
- 1.5 cups (340ml) of beef stock
- 1 tsp of paprika
- ½ teaspoon of chilli powder
- ½ teaspoon of cinnamon
- 2 teaspoons of granulated sweetener (I use erythritol)
- for the cheese sauce:
- 2 cups (48ml) of 2% milk
- 2 tablespoons of cornstarch
- 90g of parmesan
- 50g of mozzarella
- 1 egg
- salt and black pepper
- Preheat oven to 160c fan, 180c, 350f (gas mark 4)
- Place slices of aubergine on a large baking sheet and spray with spray oil, bake until softened and golden. Set aside.
- Spray a frying pan over a medium high heat with some spray oil.
- Add the meat, onion, garlic and carrot and fry till meat is browned and veg is softened.Add the herbs, spices, passata, tomato puree, sukrin (sweetener), stock and splash of balsamic vinegar. Bring to the boil and then cover and simmer for 30 mins.Add half the meat mixture to a large oven proof dish.
- Layer with half of the aubergine (eggplant)
- Add the rest of the meat and then a final layer of the aubergine (eggplant).
- Add the milk to a small saucepan and heat gently
- Mix the cornstarch with a little water to make a slurry and stir this into the milk stirring until thickened.
- Stir in 30g of the parmesan until melted, remove from heat and quickly whisk in the egg to prevent curdling.
- Pour over the top of the layers of aubergine (eggplant) and meats and then top with the remaining parmesan and mozzarella.
- Bake in the oven for approx 45-50 mins until the cheese on top is melted and golden.
- Slice into servings and Enjoy!!
Please see below for nutritional info box and details about recipe:
- Gluten Free Friendly - use gluten free stock
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Nutrition InformationYield 6 Serving Size 1 SERVING
Amount Per Serving Calories 344Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 74mgSodium 652mgCarbohydrates 25gFiber 8gSugar 14gProtein 34g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.