Healthy Moussaka? Absolutely. Let writer and editor Rosemary Gretton guide you through this delicious recipe.
Rosemary’s Veggie Moussaka
1 medium white onion, peeled and coarsely chopped
2 medium white or red potatoes, thinly sliced
1 clove garlic, minced
2 T. olive oil
2 Japanese eggplants, sliced
2 T. olive oil
1 red pepper, seeded and chopped
2 carrots, peeled and chopped
1 28-oz. (800 g.) can diced tomatoes
2 T. tomato paste
1/4 tsp. cinnamon
1/4 tsp. ground allspice
1 tsp. oregano
Ground pepper to taste
1 15-oz. (425 g) can red or white kidney beans, drained and rinsed
1 cup Greek-style plain yogurt
3/4 cup light sour cream
1/2 cup feta cheese, crumbled
Pinch ground nutmeg
1/2 cup shredded Asiago or Jack cheese
Preheat oven to 375° Fahrenheit (190 Celsius).
Set aside half of the chopped onion. Cook together the remaining chopped onion, potatoes and garlic in olive oil in a skillet for 5 minutes on medium heat. Add eggplant and continue cooking until soft. Stir frequently.
In a medium saucepan, cook remaining onion in olive oil on medium heat for 5 minutes. Add peppers and carrots. Cook until soft. Add tomatoes, spices, tomato paste and kidney beans and keep cooking until mixture loses most of its liquid, stirring as required.
In a small bowl, combine yogurt, sour cream, feta and nutmeg.
Spray a medium-sized casserole dish with non-stick olive oil cooking spray.
Spread one layer of onion-potato-eggplant mix on the bottom.
Cover with one layer of tomato mixture.
Sprinkle with half of the shredded cheese.
Top with yogurt-sour cream mixture.
Bake for 30-35 minutes. Broil for 5-10 additional minutes to brown the top.
Remove from the oven to cool. Serve with Greek Salad, garlic bread, and a glass of Shiraz or Sauvignon Blanc.