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April 23, 2014

Moussaka – a healthier, lighter and easier version of this Greek Classic!

Posted on March 19, 2013 by in lamb

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moussaka

Moussaka is one of those recipes that you either love or hate. Sad thing is, I hated it  as a child. The “slimey stuff ” ( my childhood name for eggplant) and the texture of the mince just never gelled for me.

Moussaka did not appeal to me, because although I believe that bechamel sauce can cover a multitude of kitchen sins, with moussaka it did not work for me at all. My  memories of moussaka include too-oily moussaka, egg-plant-not-cooked-moussaka and white-sauce-too-stodgy-moussaka.

Most versions of moussaka are based  on sautéed eggplant (aubergine), tomato and minced lamb or beef. The Greek version includes layers of meat and aubergine topped with a Béchamel sauce, and baked. On the other hand, Turkish mousakka, is not layered. It is prepared with sautéed aubergines, green peppers, tomatoes, onions, and minced meat.

moussaka

The debate whether to use lamb or beef in your moussaka is not something that I am going to choose sides on. If there is a debate, why don’t I throw a spanner in the works and say: “In South Africa we can even use ostrich for a an even healthier option. I used lamb, simply for the flavor and I reckon if it is authentically Greek, lamb would be the meat of choice.”

If you are a regular reader of My Easy Cooking, you will have read some time ago about my connection with Shirley Valentine and Greek food! Well, it is almost impossible to “like” Greek food and “dislike” moussaka, so I had to come up with a plan to make it more likeable to me! So whether the Greeks will approve or even old Shirley, this is my version of moussaka, less oily, roasted eggplant, delicious lamb mince and Greek yogurt. Try it, you’ll love it!

moussaka

Moussaka – lighter, healthier and easier

serves 6

Ingredients

6 medium egg plants

15 ml dry oreganum

45 ml olive oil

For the filling

30 ml olive oil

500 g lamb mince

2 cloves garlic – finely chopped

1 large onion – finely chopped

2.5 ml dry fine coriander

5 – 10 ml salt

5 ml black pepper

30 ml chopped mint

30 ml chopped basil

250 – 300 ml Greek yogurt

1 lemon

100 g feta cheese – crumbled

fresh mint for serving.

moussaka

Method

Preheat oven to 180C. Halve the eggplants lengthwise and drizzle with olive oil. Sprinkle the dry oregano, salt and pepper over the top and roast eggplant in oven until the flesh is soft. Carefully scoop the flesh out, so that the shells remain intact. Heat  the olive oil in a pot and saute the onion and garlic until soft and caramelized. Add the mince and with a fork, break down and brown the meat until there are no more big chunks. Add the flesh from the eggplant and mix well. Add the spices and  keep stirring until the meat is cooked and is slightly browned. Add the fresh herbs and stir through. Add a bit of lemon juice.

Spoon the meat into 6 of the eggplant shells and top with a spoonful of Greek yogurt.  Top with crumbed feta and chopped mint. Place the other 6 egg shells on top of the 6 filled halves and  serve immediately with a simple green salad.

 

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12 Responses to “Moussaka – a healthier, lighter and easier version of this Greek Classic!”

  1. tami 19 March 2013 at 2:36 pm #

    I’ve never tried moussaka but I’ve always wanted to. The appeal was pasta-less lasagne. I love the way you’ve done it though and I trust your judgement so I won’t even try it any other way :) xx

  2. nerinatimm 19 March 2013 at 4:26 pm #

    Thank you Tammy, you will see the meat has minimum spices, lamb mince is so fragrant and full of flavor , it needs little help to deliciousness!!

  3. Frans 19 March 2013 at 4:42 pm #

    never had dit before,but wil try it definitely.

    • nerinatimm 22 March 2013 at 5:42 am #

      Please do and let me know what you thought!

  4. gaby carstens dunn 20 March 2013 at 8:29 am #

    perfect Nina… and total paleo !

    • nerinatimm 22 March 2013 at 5:41 am #

      Ha-ha, must say was not totally my intention, but thank you!

  5. Elsabè 21 March 2013 at 9:52 am #

    Hi Nina, dankie hiervoor! Dit klink heerlik.

    • nerinatimm 22 March 2013 at 5:41 am #

      Dit is, probeer en laat my weet!!

  6. Maretha Barnard 21 March 2013 at 7:29 pm #

    Nog nooit gemaak nie, maar ek gaan dit defnitief probeer. Dankie!!

    • nerinatimm 22 March 2013 at 5:40 am #

      Jy gaan beslis nie spyt wees nie, probeer gerus!

  7. Ambelene Freemantle 1 April 2013 at 8:20 pm #

    I made this and we loved it.

  8. Theresa 18 April 2013 at 9:33 am #

    Asek gedroogde speserye wil gebruik – hoeveel ml sal dit wees. Klink heerlik.


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