Eggplant Moussaka (Light)

By baking the eggplants with a light brush of olive oil instead of deep-frying them, we slash the fat content while keeping the classic, comforting flavor intact.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 4 medium eggplants, peeled in a striped pattern and sliced into rounds · 200 kcal in the whole recipe
• 300g lean ground beef (90% or leaner) · 456 kcal in the whole recipe
• 2 tablespoons olive oil (divided) · 180 kcal in the whole recipe
• 1 medium onion, chopped · 40 kcal in the whole recipe
• 2 green peppers, chopped · 12 kcal in the whole recipe
• 2 cloves garlic, minced · 9 kcal in the whole recipe
• 2 medium tomatoes, diced · 54 kcal in the whole recipe
• 1 tablespoon tomato paste · 21 kcal in the whole recipe
• 1 cup hot water
• 1 teaspoon salt, black pepper, and cumin to taste

Method

1. Arrange the eggplant slices on a baking sheet lined with parchment paper, brush with 1 tablespoon of olive oil, and bake at 200°C (400°F) for 20-25 minutes until soft.

   

2. In a pan, sauté the ground beef with the remaining olive oil until it releases and reabsorbs its water. Add the onion, green peppers, and garlic, and continue to sauté. Add the tomatoes, tomato paste, salt, and spices, cooking for another 5 minutes.

   

3. Layer the baked eggplants in a baking dish, spread the meat mixture evenly over them, and pour the hot water around the dish.

   

4. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes until the flavors meld and the sauce bubbles.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.