A nutritious and modern take on the classic moussaka, this recipe features layers of tender baked eggplant and a savory ground meat sauce. It's finished with a light, creamy Greek yogurt topping instead of a traditional heavy béchamel, creating a wholesome and satisfying dish.
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Malzemeler
- 2 large eggplants (approx. 800g)
- 500g lean ground beef
- 400g plain yogurt
- 1 large onion, chopped
- 3 cloves garlic, minced
- 400g crushed tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- Salt and black pepper to taste
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Talimatlar
- 1.Preheat oven to 200°C. Slice the eggplants into 1cm thick rounds, place them on a baking sheet, brush with 1 tablespoon of olive oil, and season with salt. Bake for 20 minutes until tender and lightly golden.
- 2.Meanwhile, heat the remaining olive oil in a large pan over medium heat. Sauté the chopped onion until soft, about 5-7 minutes. Add the minced garlic and cook for one more minute.
- 3.Add the lean ground beef to the pan, breaking it up with a spoon. Cook until browned all over. Drain any excess fat.
- 4.Stir in the crushed tomatoes, dried oregano, cinnamon, salt, and pepper. Reduce heat and let the sauce simmer for 10-15 minutes to allow the flavors to combine.
- 5.In a medium baking dish, spread a thin layer of the meat sauce on the bottom. Arrange half of the baked eggplant slices over the sauce, followed by the rest of the meat sauce, and finish with the remaining eggplant slices.
- 6.Spread the plain yogurt evenly over the top layer of eggplant to create a creamy topping.
- 7.Bake for 25-30 minutes, until the sauce is bubbling and the yogurt topping is set and slightly golden. Let it rest for 10 minutes before serving to allow it to set.
Besin Bilgileri
Bu tarifi neden seçmelisin
This recipe is a balanced meal, rich in protein from lean meat and fiber from eggplant, which aids digestion. Using baked eggplant and a yogurt topping significantly reduces saturated fat and calories, making it a heart-healthy and delicious choice.
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