Every time I prepare my light Greek moussaka, it’s a celebration! Layers of goodness and deliciousness that take us back to Greece with every bite.
Plus, we avoid added fats, making this dish suitable for a healthy diet 🙂
Want to make it too? Let’s go with the recipe, which is really simple.
TRY ALSO:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Greek
The Ingredients for Light Greek Moussaka
- 14 oz potatoes
- 18 oz eggplants
- 7 oz beef (lean ground)
- 2 oz tomato purée
- 3 tbsp flour
- 1 cup skim milk
- to taste salt
- to taste pepper
- to taste grated Parmesan cheese
We are ready to prepare Light Greek Moussaka
Since this is a 5-layer dish, we will prepare what we need for each of these
– Slice and boil our potatoes in water until slightly soft, so they can be pierced with a fork.
– In a pan, with a small sauté of carrot, celery, onion, and a little oil, brown the ground beef, seasoning with salt and pepper. Halfway through cooking, add the tomato purée and let it flavor.
– Slice the eggplants and grill them on a hot pan or grill.
– Prepare our light béchamel by bringing the flour and milk to the heat and stirring with a whisk until the mixture thickens slightly. If you like, add a bit of nutmeg.
Remember that each layer should be interspersed with salt and pepper (if you want more) and grated Parmesan cheese.
First layer: sliced potatoes
Second layer: half of the grilled eggplants
Third layer: our seasoned ground beef with tomato
Fourth layer: the other half of the grilled eggplants
Fifth layer: the light béchamel
Finish with a little more grated Parmesan cheese.
– You can bake in a static oven at 350°F for 35-40 minutes
– Or you can bake in a microwave in grill combination mode at 650w for about 20 minutes
