Moussaka, a layered eggplant casserole, is traditional fare at every Greek taverna. The dish has hundreds of variations. Usually, slices of eggplant and sometimes potatoes are sautéed and layered with a spiced ground meat.
Moussaka, a layered eggplant casserole, is traditional fare at every Greek taverna. The dish has hundreds of variations. Usually, slices of eggplant and sometimes potatoes are sautéed and layered with a spiced ground meat.
MOUSSAKA
Serves 2
Olive oil spray
1/2 pound red potatoes, washed and cut into 1/2-inch cubes (about 1/2 cups)
1 pound eggplant, washed and cut into 1/2-inch cubes (about 6 cups)
Salt and freshly ground black pepper
1 cup frozen chopped onion
1 teaspoon minced garlic
6 ounces lean ground beef (95% fat-free)*
3 tablespoons tomato paste (no-salt-added)**
1/2 cup water
1/2 teaspoon ground cinnamon
1 cup nonfat, plain yogurt
1 ounce crumbled reduced-fat feta cheese (about 1/4 cup)
Preheat broiler. Heat a stove-to-oven casserole dish or nonstick skillet over medium heat. Spray with olive oil spray. Add potatoes and eggplant, cover with a lid and sauté 10 minutes, turning the vegetables several times. Sprinkle with salt and pepper to taste. Add the onion and garlic and ground beef. Sauté 2 minutes breaking up the beef with a spoon. Mix tomato paste and water together and add to meat. Blend well. Add cinnamon and salt and pepper to taste. Simmer 1 minute. Remove from heat and spoon yogurt evenly over the meat and vegetables. Sprinkle feta cheese on top. Place under broiler for 5 minutes. Watch to make sure the cheese doesn’t burn. It will become bubbly and a little brown. Remove and serve.
