Balkan-Style Moussaka Recipe

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Ingredients:

Serving

2 -2 1/2 lbs eggplants , sliced lengthwise about 1/3-inch thick (3 medium or 2 large)
salt
1 lb lean ground lamb
water
4 tbsp olive oil, divided, plus additional for greasing
2 medium onions, chopped
2 large garlic cloves, minced (or pressed )
14 1/2 oz canned diced tomatoes with juice
1 tbsp tomato paste , heaping
1/2 tsp sweet paprika, divided , rounded
1/4 tsp ground cinnamon , rounded
3 whole cloves, ground in a mortar
3 allspice berries, ground in a mortar
1/2 tsp sugar
1 bay leaf
fresh ground black pepper , to taste
7 eggs, divided
1/2 cup flat leaf parsley, chopped
1 cup plain yogurt
1/2 cup fresh kefalotiri, grated

Directions:

Salt the eggplant slices generously and place them in a bowl or colander for 1 hour.
Meanwhile, cook the lamb (or beef) in a large, nonstick skillet over medium-high heat, stirring and breaking up the meat 5 to 10 minutes until browned and the fat has rendered. Remove the skillet from the heat and pour off the fat. Set the meat aside in a bowl. Add a couple Tbsps. water to the skillet and scrape up any browned bits. Add the scrapings to the meat.
Heat 2 Tbsps. olive oil in the skillet over medium heat and add the onions. Cook, stirring, about 5 minutes until tender. Add the garlic and cook, stirring, 1 minute until fragrant.
Stir in the tomatoes, tomato paste, the browned meat, 1/2 teaspoons paprika, cinnamon, cloves, allspice, sugar, bay leaf, salt and 1/2 to 1 cup hot water (enough to cover the meat). Bring to a boil, reduce heat to low, cover and simmer 45 minutes to an hour, stirring occasionally. The mixture should be thick and fragrant. Cook, uncovered, 5 to 10 minutes until the liquid is almost gone.
Remove the bay leaf, stir in pepper and remove from the heat. Taste and adjust for salt (remember, the eggplant will be salty).
Cool the mixture slightly, then stir in one beaten egg and the parsley. Heat the oven to 450 degrees.
Rinse the eggplant slices and pat dry with paper towels. Place them on baking sheets brushed with olive oil and brush the tops with the remaining 2 Tbsps. olive oil. Bake 10 to 15 minutes, until lightly browned and cooked through. Transfer to a bowl and reduce the oven to 350 degrees.
Brush a 3-quart baking or gratin dish with the remaining oil. Make an even layer of half the eggplant over the bottom, and spread on all the meat sauce in one layer. Top with a layer of the remaining eggplant.
Bake the moussaka 30 minutes.
Meanwhile, prepare the topping. Beat the remaining 6 eggs and mix them with the yogurt. Season with 3/4 teaspoons salt (or to taste), pepper and a pinch paprika. Pour over the moussaka.
Sprinkle the grated cheese evenly over the topping and bake an additional 25 to 30 minutes, then place under the broiler 1 minute or until light golden brown on top. Watch carefully because it browns quickly. Serve warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	344.88 Kcal (1444 kJ)
Calories from fat	213.65 Kcal
		% Daily Value*
Total Fat	23.74g	37%
Cholesterol	188.58mg	63%
Sodium	187.41mg	8%
Potassium	631.18mg	13%
Total Carbs	16.81g	6%
Sugars	10.24g	41%
Dietary Fiber	5.71g	23%
Protein	18.4g	37%
Vitamin C	15.1mg	25%
Iron	2.2mg	12%
Calcium	107.5mg	11%

Amount Per 100 g
Calories	99.63 Kcal (417 kJ)
Calories from fat	61.72 Kcal
		% Daily Value*
Total Fat	6.86g	37%
Cholesterol	54.48mg	63%
Sodium	54.14mg	8%
Potassium	182.35mg	13%
Total Carbs	4.86g	6%
Sugars	2.96g	41%
Dietary Fiber	1.65g	23%
Protein	5.32g	37%
Vitamin C	4.4mg	25%
Iron	0.6mg	12%
Calcium	31.1mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

8.1

Points
9

PointsPlus

Good Points

saturated fat free,
low sodium

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