Traditionally moussaka is a layered dish held together with a rich béchamel sauce. This low-maintenance recipe has a similar taste but you can make it with half the work, half the time and fewer calories. Ground beef can be used in lieu of lamb.
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2011
MethodOn parchment paper–lined baking sheet, toss together potatoes, half of the oil and pinch each of the salt and pepper. Bake in lower third of 400ºF (200ºC) oven, turning over halfway through, until golden, about 30 minutes.
Meanwhile, in large Dutch oven, heat remaining oil over medium heat; cook onion and garlic, stirring occasionally, until slightly softened, about 4 minutes.
Add eggplant, oregano, cinnamon and remaining salt and pepper; cook, stirring, until tender, about 6 minutes.
Crumble lamb into pan; cook, breaking up with spoon, until browned. Stir in tomato paste. Add tomatoes and wine; simmer until slightly thickened, about 10 minutes. Serve with roasted potatoes. Sprinkle with feta cheese.
Nutritional facts Per serving: about
- Sodium 664 mg
- Protein 27 g
- Calories 512.0
- Total fat 23 g
- Potassium 1580 mg
- Cholesterol 83 mg
- Saturated fat 10 g
- Total carbohydrate 48 g
- Iron 36.0
- Folate 42.0
- Calcium 14.0
- Vitamin A 6.0
- Vitamin C 58.0