Quick Moussaka
A super-quick take on the classic casserole that’s easy to assemble and outshines the minimal effort! A favourite meal for entertaining, or ending your week on a unique Greek note.
Ingredients
- 2 1⁄2 lbs (1.1 kg) eggplant, cubed
- 6 tbsp olive oil, divided
- 1 tsp Herbed Garlic Sea Salt Blend or sea salt, plus more to season
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 1 lb (450 g) lean ground beef or lamb
- 1 can (28 oz/798 ml) diced tomatoes, drained
- 2 tsp tomato paste
- 1 tbsp Greek Dressing Mix or Lemon Dilly Dip Mix
- 1 cup low-fat ricotta cheese
- 3⁄4 cup low-fat feta cheese, crumbled
- 1 large egg
- Black Pepper, to taste
Preparation
- Preheat oven to 425° F.
- Lightly oil a 9’’x 13’’ baking dish.
- On a Sheet Pan, toss eggplant with 5 tbsp olive oil and sea salt. Spread in a single layer, and roast until soft and lightly browned in spots, approximately 20 min. Transfer to baking dish, arranging in an even layer.
- Meanwhile, in frying pan, warm remaining 1 tbsp olive oil over medium heat. Add onion, garlic, carrots, and ground meat.
- Stir in tomatoes, tomato paste, and dressing mix. Simmer for approximately 15 min. Spread mixture evenly over the eggplant.
- In a small bowl, mix ricotta, feta, egg, pepper, and additional sea salt, if you like. Pour mixture over casserole, spreading evenly to the edges.
- Bake Moussaka until topping is browned in spots, approximately 5–10 min. Serve hot.
Epicure Products Used
Nutritional Information
Per serving: Calories 400, Fat 21 g (Saturated 5 g, 0.3 0 g), Cholesterol 100 mg, Sodium 680 mg, Carbohydrate 26 g (Fiber 8 g, Sugars 12 g), Protein 29 g.
Perfectly Balance Your Plate
Serve with 1⁄2 cup of rice.