Low Fat Musaca
Indulge in the savory flavors of the Mediterranean with this wholesome and healthy Low Fat Musaca, a lighter twist on the classic comfort dish. Featuring layers of tender eggplant, golden potatoes, and flavorful lean ground turkey, this recipe is seasoned with aromatic spices like paprika and cinnamon for a delightful depth of taste. A creamy topping of low-fat plain yogurt and eggs ties everything together, baking to a satisfying golden finish that is both rich and guilt-free. Perfect for those looking for a nutritious yet hearty meal, this Low Fat Musaca is easy to prepare and ideal for family dinners or meal prepping. With just 30 minutes of prep and one hour of baking, this six-serving dish is low in fat yet high in flavor and makes a great addition to any weeknight menu.
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Recipe Information
Ingredients
- 500 grams Lean ground turkey
- 1 whole Large eggplant
- 3 whole Medium potatoes
- 1 whole Onion
- 2 whole Garlic cloves
- 2 tablespoons Tomato paste
- 2 tablespoons Olive oil
- 250 ml Low-fat plain yogurt
- 2 whole Eggs
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 0.25 teaspoon Ground cinnamon
Instructions
Preheat your oven to 180°C (350°F).
Slice the eggplant into rounds about 1/4-inch thick. Lightly salt them and set aside for 15 minutes to draw out excess moisture.
Slice the potatoes into similar 1/4-inch thick rounds.
Peel and finely chop the onion and garlic.
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the onions and garlic, cooking until they are translucent.
Add the ground turkey to the pan, breaking it up with a spoon and cooking until browned.
Stir in the tomato paste, paprika, ground cinnamon, salt, and pepper. Simmer for about 5 minutes and remove from heat.
Pat the eggplant slices with a paper towel to remove excess moisture.
In an oven-proof dish, layer half of the potato slices at the bottom. Add a layer of the cooked ground turkey mixture, followed by a layer of eggplant slices. Repeat the layers, finishing with a top layer of potato slices.
In a separate bowl, whisk together the yogurt and eggs. Pour the mixture evenly over the top of the layered dish.
Bake in the preheated oven for 45-60 minutes, or until the top is golden and the potatoes are tender.
Let the Musaca cool for a few minutes before slicing. Serve warm.
Nutrition Facts
Calories |
1945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 4268 mg | 186% | |
| Total Carbohydrate | 183.4 g | 67% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 49.5 g | ||
| Protein | 146.7 g | 293% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 771 mg | 59% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 6622 mg | 141% | |
*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.
