Moussaka Miniatures

Moussaka Miniatures are a delightful twist on the classic Greek dish, featuring layers of roasted eggplant, spiced ground meat, and a creamy yogurt-based sauce, all served in bite-sized portions. These healthy miniatures are perfect for a late-night snack or a light meal, packed with flavor and nutrition.

Ingredients

• Eggplant - 1 medium (about 250g)
• Ground lean lamb or beef - 150g
• Onion - 1 small, finely chopped (about 70g)
• Garlic - 1 clove, minced
• Tomato puree - 2 tablespoons (30g)
• Ground cinnamon - 1/2 teaspoon
• Oregano - 1/2 teaspoon
• Salt - 1/4 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 1 tablespoon (15ml)
• Greek yogurt - 100g
• Egg - 1 large
• Grated Parmesan cheese - 2 tablespoons (15g)
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds, sprinkle with salt, and let them sit for 15 minutes to draw out moisture.
3. Rinse the eggplant slices and pat them dry with a paper towel. Brush both sides with olive oil and place them on a baking sheet.
4. Roast the eggplant in the preheated oven for about 20 minutes, flipping halfway through, until golden and soft.
5. In a skillet over medium heat, add the remaining olive oil and sauté the chopped onion and minced garlic until translucent, about 3-4 minutes.
6. Add the ground meat to the skillet, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.
7. Stir in the tomato puree, cinnamon, oregano, salt, and black pepper. Cook for an additional 5 minutes until the mixture is thickened. Remove from heat.
8. In a bowl, mix the Greek yogurt, egg, and grated Parmesan cheese until smooth.
9. To assemble, place a layer of roasted eggplant in a small baking dish, add half of the meat mixture, then another layer of eggplant, followed by the remaining meat mixture. Top with the yogurt mixture.
10. Bake in the oven for 15-20 minutes until the top is set and slightly golden.
11. Let cool for a few minutes, then garnish with fresh parsley before serving.

Nutrition

• Calories: 380
• Protein: 28 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 90 mg
• Total Fat: 25 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from eggplant which may help reduce inflammation.
• High in protein and healthy fats, supporting muscle growth and satiety.

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