Healthy Moussaka

Healthy Moussaka

Author: Bold. Healthy. Homemade.

Recipe type: Dinner

Prep time:  10 mins

Cook time:  35 min

Total time:  45 mins

Serves: 6 portions 

Have you ever had Moussaka? If not, I would describe it as the Greek spin on Lasagna. It is rich and delicious, without the heaviness that leaves you feeling weighed down and sluggish. I put some spins on this dish, by using turkey (instead of lamb, which is typically used) and Greek Yogurt instead of heavy cream for the white cheese sauce. This warm casserole type dish is the perfect comfort food meal, without all the guilt.  

INGREDIENTS

• 1 pound Ground Turkey (browned and drained)
• 1 Large Eggplant (sliced into 1 inch rounds)
• 5 oz Tomato Paste
• 1 Yellow Onion (thinly sliced)
• 1 Red Bell Pepper (thinly sliced)
• 5 cloves of Garlic (minced)
• ½ Teaspoon Ginger Powder
• ½ Teaspoon Cinnamon Powder
• ¼ Teaspoon Allspice
• 1 Tablespoon Salt
• 1 Cup Water

Healthy Béchamel Sauce

• 1 Tablespoon Butter
• 5 oz plain Greek Yogurt
• 2 Cups Water
• ¼ Cup Parmesan Cheese 
• Dash of Salt & Pepper
• Parsley & Oregano (optional)

INSTRUCTIONS

1. Pre-heat the oven to 350 degrees.
2. Being by browning the ground Turkey, drain and set aside.
3. While the Turkey is browning, slice the Eggplant into about 1 inch rounds. Lightly oil each side, season with salt and paper, and place on a parchment lined baking sheet. Roast the Eggplant for 10 minutes on each side, or until tender. After the Eggplant is finished roasting, turn the oven to 400 degrees.
4. In a pot on the stove, saute the sliced Onion and Red Bell pepper for about 5 minutes.
5. After the Onion and Pepper begin to soften, add the Turkey, minced Garlic, Ginger powder, Cinnamon powder, and Allspice, Salt, Tomato paste, and 1 Cup of Water into the pot. Stir and let simmer for about 10 minutes, until it thickens.
6. While the Turkey filling is simmer, make the Béchamel Sauce. This sauce will be used to top the Moussaka.
1. In a pot on the stove, melt Butter. With the melted butter, wish in the Flour.
2. Once the Flour and butter are combined, add in Greek Yogurt, Water, and Salt & Pepper. Stir until the sauce is combined and smooth. 
3. Add in the Parmesan Cheese. Since Parmesan Cheese is a hard cheese, it will take a few minutes to melt, but continue to wish quickly while the cheese melts. If you find that the cheese is not incorporating with the other liquid, keep mixing! Trust me, it will come together.
7. Assemble your Moussaka!
1. In an oven safe baking dish, being by putting a few spoonfuls of the Turkey filling into the bottom of the pan. 
2. Put half of the Eggplant rings in the bottom of the pan.
3. Spoon more of the Turkey filling over the Eggplant. Continue to layer with the remaining Eggplant and Turkey filling.
4. Top the Moussaka with the Béchamel Sauce. 
5. Bake the Moussaka for 30-40 minutes until the Moussaka thickens and the Béchamel begins to brown.
6. Finish with Parsley and Oregano.