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Lighter Moussaka


Prep time: 15 minutes

Cook time: 30 minutes

Serves 4

2 to 3 tbsp. olive oil

1 lb. 93% lean ground beef

1 large onion, diced

2 garlic cloves, minced

1 (14.5-oz.) can diced tomatoes

1/2 tsp. dried oregano

1/4 tsp. ground cinnamon

2 eggs, beaten

3/4 cup plain nonfat Greek yogurt

1/2 cup shredded Parmesan cheese

  1. Preheat oven to 450°F. Line a large, rimmed baking sheet with parchment paper. Place eggplants in a large bowl. Add oil; toss to coat. Spread in a single layer on baking sheet. Bake 15 minutes or until tender, stirring once.
  2. Coat a skillet with nonstick cooking spray; place over medium-high heat. Add ground beef, onion and garlic to skillet. Cook and stir 5 minutes or until beef is no longer pink; drain fat. Add tomatoes, oregano and cinnamon. Cook 5 minutes or until most of the liquid has evaporated. Remove from heat, and season with salt and pepper to taste.
  3. Preheat broiler to high. Coat an 11×7-inch baking dish with nonstick cooking spray. Arrange half of the eggplant in the bottom of baking dish. Spread meat mixture evenly over eggplant; cover with the remaining eggplant. In a medium bowl whisk together eggs, yogurt and cheese. Pour over eggplant.
  4. Broil 5 to 10 minutes or until topping is browned in spots. Serve warm.

Per serving: 400 calories, 20g fat, 6g saturated fat, 175mg cholesterol, 470mg sodium, 22g carbohydrate, 8g fiber, 12g total sugars, 0g added sugars, 35g protein

Make it a meal: Serve with a Greek salad and lemon-roasted potatoes.

Item number:  08135AF


[[Talking Points]]

Culinary: Pairing ideas for cinnamon
You don’t have to limit cinnamon to sweet applications. Here are some savory ideas.

  • Cinnamon + Carrot
  • Cinnamon + Chili
  • Cinnamon + Cumin
  • Cinnamon + Chicken
  • Cinnamon + Lamb
  • Cinnamon + Rice
  • Cinnamon + Winter Squash
  • Cinnamon + Eggplant

Nutrition: Purple Eggplant
Purple eggplant, the most commonly available eggplant, is large and cylindrical or pear-shaped, with a glossy, deep purple skin. Purple eggplant is low in calories and fat. 1/2 cup cooked eggplant yields 17 calories and .1g total fat.

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