Heart-Healthy Moussaka
Elevate your dinner table with this Heart-Healthy Moussaka, a wholesome twist on the classic Greek comfort food! Featuring tender baked eggplants, lean ground turkey, and a richly spiced tomato sauce infused with cinnamon and allspice, this recipe combines Mediterranean flavors with a health-conscious approach. A creamy topping made with low-fat Greek yogurt, whole wheat flour, and a sprinkle of nutmeg adds a satisfying finish without the heaviness of traditional béchamel. Perfectly layered and baked to golden perfection, this nutritious dish is low in sodium, packed with protein, and ideal for a balanced lifestyle. Ready in 90 minutes and serving six, it’s a delicious, heart-smart option for family dinners or meal prepping. Don't forget the final touch of fresh parsley for a burst of color and flavor!
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Recipe Information
Ingredients
- 2 medium eggplants
- 2 tablespoons olive oil
- 500 grams ground turkey
- 1 large onion
- 3 cloves garlic
- 400 grams crushed tomatoes
- 100 milliliters low-sodium chicken broth
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground allspice
- 0.5 teaspoon ground black pepper
- 170 grams low-fat Greek yogurt
- 2 tablespoons whole wheat flour
- 1 large egg
- 0.25 teaspoon nutmeg
- 40 grams grated Parmesan cheese
- 2 tablespoons parsley
Instructions
Preheat your oven to 180°C (350°F).
Slice the eggplants into 1 cm thick rounds, lightly brush them with olive oil, and arrange them on a baking sheet.
Bake the eggplant slices for 15-20 minutes or until tender and slightly golden, then set aside.
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onions are soft and translucent.
Add the ground turkey to the pan, cooking until browned. Stir in the crushed tomatoes, chicken broth, cinnamon, allspice, and black pepper. Allow the mixture to simmer for about 15 minutes until thickened.
In a medium bowl, whisk together the Greek yogurt, whole wheat flour, egg, and nutmeg to form a smooth sauce.
Lightly grease a large baking dish with olive oil. Place a layer of baked eggplant slices at the bottom, followed by a layer of the turkey mixture. Repeat these layers until you fill the dish, ending with the turkey mixture.
Pour the yogurt sauce evenly over the top layer and sprinkle with the grated Parmesan cheese.
Bake in the preheated oven for about 30-35 minutes until the top is golden and set.
Remove from the oven, and let it cool for 10 minutes before serving. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.1 g | 117% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 1292 mg | 56% | |
| Total Carbohydrate | 112.4 g | 41% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 58.7 g | ||
| Protein | 146.7 g | 293% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 848 mg | 65% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3002 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
