Baked Eggplant Moussaka

Baked Eggplant Moussaka is a delightful Moroccan-inspired dish that layers tender eggplant with spiced ground meat and a creamy yogurt topping, creating a wholesome and hearty meal. This high-protein version is not only delicious but also packed with flavors that will transport you to the vibrant streets of Morocco.

Ingredients

• Eggplant - 1 medium (about 250g)
• Ground turkey or chicken - 200g
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Tomato paste - 2 tablespoons
• Canned diced tomatoes - 200g
• Ground cumin - 1 teaspoon
• Ground cinnamon - 1/2 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 2 tablespoons
• Greek yogurt - 150g
• Egg - 1 large
• Fresh parsley - 2 tablespoons, chopped
• Grated cheese (optional) - 50g

Steps

1. Preheat the oven to 200°C (392°F).
2. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let it sit for 15 minutes to draw out moisture, then rinse and pat dry.
3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, sauté until softened, about 5 minutes.
4. Add the ground turkey or chicken to the skillet, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
5. Stir in the tomato paste, canned diced tomatoes, cumin, cinnamon, paprika, salt, and black pepper. Simmer for 10 minutes until the mixture thickens.
6. While the meat sauce is simmering, brush the eggplant slices with the remaining olive oil and arrange them in a single layer on a baking sheet. Roast in the oven for 20 minutes until tender and slightly golden.
7. In a bowl, whisk together the Greek yogurt, egg, and chopped parsley until smooth.
8. In a baking dish, layer half of the roasted eggplant slices, followed by the meat sauce, then the remaining eggplant slices, and finally pour the yogurt mixture over the top. If using, sprinkle grated cheese on top.
9. Bake in the preheated oven for 20 minutes until the top is set and lightly browned.
10. Allow to cool for a few minutes before serving. Enjoy your Moroccan Baked Eggplant Moussaka!

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 25 g
• Saturated Fat: 6 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• Rich in protein from the ground meat and Greek yogurt, supporting muscle health.
• High in fiber from eggplant, which aids digestion and promotes a healthy gut.

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