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Moussaka is a beloved dish that resonates deeply within the culinary landscape of various Mediterranean countries, but its roots are particularly cherished in Egyptian cuisine. Traditionally, Moussaka features layers of eggplant, ground meat, and a rich béchamel sauce, creating a comforting and indulgent meal that delights the senses. However, as health consciousness grows, the need for healthier adaptations of traditional recipes has become increasingly important. This shift not only allows us to enjoy our favorite dishes without compromising our health goals but also preserves the essence of the original flavors.
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For my late father: a healthier Egyptian Moussaka

Discover the delicious twist on a classic with our Heartfelt Healthier Egyptian Moussaka! This comforting dish features layers of roasted eggplant and zucchini, lean ground turkey, and a creamy Greek yogurt topping, all while being mindful of your health. Enjoy a guilt-free meal packed with flavor and nutrition. Perfect for family gatherings or a special dinner. Try this healthier adaptation today! #HealthyEating #Moussaka #MediterraneanCuisine #HealthyRecipes #ComfortFood

Ingredients

2 medium eggplants, sliced into 1/4 inch rounds

2 medium zucchini, sliced into 1/4 inch rounds

1 large onion, finely chopped

3 cloves garlic, minced

1 lb (450g) lean ground turkey or chicken

1 can (14 oz) diced tomatoes (no added salt)

1 tablespoon tomato paste

1 teaspoon cumin powder

1 teaspoon smoked paprika

1/2 teaspoon cinnamon

1 teaspoon dried oregano

Salt and pepper to taste

1/2 cup plain Greek yogurt

1 large egg

1/4 cup whole wheat breadcrumbs (or gluten-free breadcrumbs)

Fresh parsley, chopped (for garnish)

Olive oil spray

Instructions

Prepare the Vegetables: Preheat the oven to 375°F (190°C). Spritz the slices of eggplant and zucchini with olive oil spray and sprinkle with salt. Place them on a baking sheet and roast in the oven for about 20-25 minutes, flipping halfway through, until tender and slightly caramelized.

    Cook the Meat: Meanwhile, in a large skillet over medium heat, add the chopped onion and sauté until translucent (about 5 minutes). Add the minced garlic and stir for another minute. Add the ground turkey or chicken, breaking it up with a spatula. Cook until browned.

      Add the Sauce: Incorporate the diced tomatoes, tomato paste, cumin, smoked paprika, cinnamon, oregano, salt, and pepper into the meat mixture. Bring to a simmer and cook for about 10 minutes, allowing the flavors to meld.

        Prepare the Yogurt Mixture: In a small bowl, whisk together the Greek yogurt and egg until well combined. This will be your creamy topping.

          Assemble the Moussaka: In a baking dish, layer half of the roasted eggplant and zucchini, followed by the meat sauce, then the remaining eggplant and zucchini on top. Pour the Greek yogurt mixture evenly over the top and sprinkle the whole wheat breadcrumbs over the yogurt.

            Bake it Up: Bake in the preheated oven for 30-35 minutes, or until the topping is golden and set.

              Serve: Remove from the oven and let it cool for 5-10 minutes. Garnish with chopped fresh parsley before serving.

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6