Heart-Healthy Moussaka

Delight in the rich, comforting flavors of this Heart-Healthy Moussaka, a lighter twist on the classic Mediterranean favorite. Featuring tender, oven-roasted eggplants layered with a flavorful ground turkey filling infused with warm spices like cinnamon and allspice, this dish is as wholesome as it is delicious. A creamy, protein-packed topping made from low-fat Greek yogurt and a hint of nutmeg replaces the traditional béchamel sauce, keeping it both nutritious and satisfying. Baked to golden perfection and garnished with fresh parsley, this low-sodium, high-protein moussaka is the perfect make-ahead meal for a health-conscious family dinner. Ready in just 90 minutes and serving six, it's a dish that's equal parts hearty and heart-healthy.

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 medium eggplants
• 2 tablespoons olive oil
• 500 grams ground turkey
• 1 large onion
• 3 cloves garlic
• 400 grams crushed tomatoes
• 100 milliliters low-sodium chicken broth
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground allspice
• 0.5 teaspoon ground black pepper
• 170 grams low-fat Greek yogurt
• 2 tablespoons whole wheat flour
• 1 large egg
• 0.25 teaspoon nutmeg
• 40 grams grated Parmesan cheese
• 2 tablespoons parsley

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Slice the eggplants into 1 cm thick rounds, lightly brush them with olive oil, and arrange them on a baking sheet.

Step 3

Bake the eggplant slices for 15-20 minutes or until tender and slightly golden, then set aside.

Step 4

In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onions are soft and translucent.

Step 5

Add the ground turkey to the pan, cooking until browned. Stir in the crushed tomatoes, chicken broth, cinnamon, allspice, and black pepper. Allow the mixture to simmer for about 15 minutes until thickened.

Step 6

In a medium bowl, whisk together the Greek yogurt, whole wheat flour, egg, and nutmeg to form a smooth sauce.

Step 7

Lightly grease a large baking dish with olive oil. Place a layer of baked eggplant slices at the bottom, followed by a layer of the turkey mixture. Repeat these layers until you fill the dish, ending with the turkey mixture.

Step 8

Pour the yogurt sauce evenly over the top layer and sprinkle with the grated Parmesan cheese.

Step 9

Bake in the preheated oven for about 30-35 minutes until the top is golden and set.

Step 10

Remove from the oven, and let it cool for 10 minutes before serving. Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	2131.2 grams (2131.2g)

Amount per serving	% Daily Value*
Calories	1806

Total Fat 91.10g	117%
Saturated Fat 28.80g	144%
Polyunsaturated Fat 4.80g
Cholesterol 635mg	212%
Sodium 1292mg	56%
Total Carbohydrate 112.40g	41%
Dietary Fiber 31.50g	113%
Total Sugars 58.70g
Protein 146.70g	293%

Vitamin D 115IU	575%
Calcium 848mg	65%
Iron 12mg	69%
Potassium 3003mg	64%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.2%

Protein: 31.6%

Carbs: 24.2%