Healthier Moussaka is a delicious lower calorie version of the classic Greek dish. It’s still rich-tasting but light and healthy. Ideal if you’re weight conscious.
Hey Folks! As promised for this week there’s 2 recipe posts with suggested Valentines meal options.
Starting today with this delicious healthier Moussaka!
I love all kinds of foods from the Mediterranean and I’ve been meaning to post a healthier version of this classic for ages. One to compliment my Healthier Greek Pastitsio that I published a number of years ago.
When I was looking up the history of where Moussaka comes from I assumed it was from Greece. But it is also found in Turkey. So actually no one knows the real origin of Moussaka for sure.
Once thing we do know for sure though is that it’s absolutely delicious. I’ve kept as close to the original recipe as possible to make sure my version retains all that’s fabulous about this dish.
They say that it’s the sauce that helps to bring out all the flavours of the spices involved. So the sauce had to be perfect. But it’s also that original creamy sauce that adds the calories so I’ve made mine lighter. But still with a delicious creamy cheesy taste!
I also thought that I’d make a larger version of this healthier Moussaka recipe so that it could be an option for dinner parties or a family meal.
So the recipe serves up to 6 people. I mean sharing is caring isn’t it?
And it’s still a relatively simple Moussaka recipe to make.
So if this recipe is good enough as a Valentines day suggestion to cook for your other half, why not share it with your friends and family too?
If you have any leftover portions (doubtful) they can be frozen.
Why This Is a Healthier Moussaka
- I used lean minced ground beef instead of traditional minced ground lamb. Lamb is higher in calories and fat.
- The aubergine slices are baked in the oven rather than fried meaning less oil was used.
- No butter was used to make the cheese sauce. I substituted the butter with Greek yogurt instead.
- My lighter Moussaka calories are only 289 per portion compared to 416 in an average full fat version.
For This Moussaka Recipe You May Need….
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- Stoneware serving dish
- Baking tray
- Chopping board
- Kitchen knives
- Measuring spoons
- Kitchen scale
- Measuring jug
- Wooden spoon
It’s a great low cost but good quality baking and roasting dish.
It’s perfect for lasagne, side dishes and desserts. It’s dishwasher, freezer and oven safe too.
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Healthier Moussaka Recipe
Stuck with what to serve your healthier Moussaka recipe with? Well I opted for peas. But you could also serve with a traditional Greek salad and / or some crusty bread to make sure you mop up every last morsel from your plate!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
- Cooking oil cooking spray
- 2 large aubergines eggplant, cut into 1/2cm slices
- Freshly grated salt
- 1 tablespoon olive oil
- 1 onion diced
- 500 g lean minced ground beef
- 1 clove garlic crushed
- 1 x 400g tin chopped tomatoes
- 1 tbsp tomato puree
- 1/2 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cumin
- 1/4 tsp black pepper
- 2 eggs lightly beaten
- 180 ml low fat Greek yogurt
- 100 g grated Mozzarella cheese
- Preheat oven to 190C.
- Line a large baking tray with foil and spray it with the olive oil spray. Arrange sliced aubergine in a single layer on the baking tray, spray with cooking spray, grate some salt over, and roast in oven for 10 minutes. Turn the sliced aubergines over and roast for a further 10 minutes.
- Meanwhile, Whilst the aubergine is roasting, heat the olive oil in a large pan over a medium heat, then add the onion and sauté for 2 minutes then add the meat and cook until meat is browned, about 5 minutes, stirring frequently and breaking it up as it cooks. Add the garlic and cook 1 more minute.
- Stir in the tomatoes, tomato puree, oregano, cinnamon, cumin and black pepper. Cook, stirring occasionally for about 10 minutes until thickened.
- Spray an ovenproof casserole dish with the cooking oil spray.
- Arrange half of the roasted aubergine slices in the bottom of the casserole dish. Spread the meat mixture over the aubergine slices and press down to flatten. Then cover the meat mixture with the remaining aubergine slices.
- Whisk the eggs and yogurt together and pour over the top of the moussaka. Sprinkle the cheese on top. Bake in oven for 15 - 20 minutes until the top is golden and bubbling.
- Remove from oven and allow the moussaka to slightly cool and set. Cut into 6 portions and serve.