OK, confession time. I try to eat healthily most of the time, or at least like to think that I do, but I really fell off the smug healthy eater bandwagon this past Tuesday. Mr. Scrummy and I were meeting a friend for dinner, so I decided not to eat too much at lunchtime. Not because I thought I shouldn’t, but simply because I had a lot to do that day and in my twisted way of thinking I thought I could pretty much skip lunch and get on with my jobs instead, especially as we’d be eating a large meal that night.
So, off I went to a café to do some work on my laptop. I wasn’t hungry at all … until about half an hour after I sat down, that is. Then just as the stomach started growling big time, I spotted someone being brought potato wedges with sweet chili sauce and sour cream. Yum. My mouth started watering and so yes, I did give in and order some. They were absolutely delicious, of course. Mr. Scrummy and I used to order a portion to share regularly, but these seemed crispier and tastier than ever and with a larger portion of sauces than usual. I ate far too many and even burnt both my mouth and my fingers in my haste to gobble them up.
So that night at the restaurant (a mere two hours or so later, I’m ashamed to admit) I wasn’t hungry, of course. At all. In fact, I had a bit of a stomach ache. I ordered a salad and enjoyed it, but felt a little annoyed with myself for having destroyed my appetite in a moment of complete lack of self-control earlier on. Even worse, I didn’t admit it to Mr. Scrummy (I told you it was confession time – sorry Mr. Scrummy, if you’re reading this!)
Anyway, to sort of make up for that humungous dish of wedges I scoffed, I decided to keep the next day’s moussaka light. When I was living in Greece, moussaka was always my very favourite meal to order in a taverna. I loved the layers of smoky aubergine (that’s eggplant to you), rich tomato-ey meat sauce and thick béchamel topping. I even made it myself a few times, but I always found it fairly time-consuming. It’s also a relatively heavy, oily dish – or at least it is the way it’s usually made in Greece.
Enter this much lighter, easier to make version! You still need a little chunk of time to put this together (about half an hour to make the three layers and forty minutes or so to bake it) but it feels really simple. You basically just cut 2 aubergines into slices and bake them for about 25 minutes. While they’re baking, you make a simple tomato ragu sauce with chicken mince (Turkey would be fine too) flavoured with oregano, cinnamon and garlic and an equally as simple ‘béchamel’ topping out of Greek yoghurt, eggs and parmesan cheese. I always found making a flour-and-milk-based béchamel sauce for my moussaka a bit of a pain when I’d already worked hard on the other 2 layers, so I find this yoghurt topping the perfect lazy substitute. The big bonus is that by doing this, and of course by using chicken mince instead of beef or lamb, you cut out quite a lot of fat and calories, too.
Another great thing about this is that it’s one of those dishes that seems to taste better the next day, so heat up leftovers in the microwave for about 3 or 4 minutes for a perfect next-day lunch!
So I definitely learnt a valuable lesson this week – don’t eat a big stack of fried potatoes just before going out for a meal. Would you own up to your significant other if you did something like this?
Skinny chicken moussaka
Ingredients (UK/Australia? Click below for grams/ml)
- 2 large eggplant/aubergines cut into even 1/2 cm-thick slices
- olive oil
- 1 onion finely chopped
- 4 garlic cloves crushed or chopped
- 2 teaspoons cinnamon
- 1 1/2 teaspoons dried oregano
- 17 ounces minced chicken or turkey
- 2 tablespoons tomato puree mixed with 1 cup water
- 1 cup red or white wine
- salt and pepper
- bunch of fresh parsley chopped
For the yoghurt ‘béchamel’ topping
- 1 tablespoon cornflour
- 1 1/4 cup Greek yoghurt 2% fat
- 2 eggs lightly whisked
- 1/4 cup parmesan cheese grated
- a generous pinch of ground nutmeg
Instructions
- Pre-heat the oven to 180C. Lay the eggplant/aubergine slices on large baking trays and brush each side with a little olive oil. Bake for about 25 minutes or until the slices are soft and floppy.
- Meanwhile, start making your chicken ragu sauce. Start by softening your onion for a few minutes in a little olive oil, then add the garlic, cinnamon & oregano and cook and stir for a couple more minutes.
- Add the chicken to the pan and brown while breaking up with a wooden spoon. Then add the tomato puree & water and wine. Let the sauce simmer gently until it has thickened (about 20 to 30 minutes). At the last minute, add in the parsley and salt and pepper to taste.
- To make the topping, place the cornflour in a medium bowl and slowly mix in the yoghurt until the mixture is smooth and there are no lumps. Then mix in the eggs well and add the nutmeg.
- Now you’re ready to assemble your moussaka! (I used an 11 by 7 inch baking dish, but slightly larger would probably be ideal) Start with a layer of eggplant/aubergine slices, followed by half of the ragu sauce, another layer of eggplant/aubergine, another layer of meat and a final layer of eggplant/aubergine. Finally, pour the yoghurt topping over the top and smooth it out.
- Bake for forty to forty-five minutes or until the topping is golden and bubbling (cover it with aluminium foil if it gets too dark). Leave the moussaka to rest for half an hour before serving (so that the pieces stay together better when you cut and serve them).
Notes
Nutrition
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Julie D says
Thanks for another amazing recipe! I have made this many times now with leftover turkey mince, with chicken and also lamb. It is superb every time. I love the topping – it is so easy and perfect. The aubergines always come out well too and I have always struggled to cook them properly before. It tastes delicious and is my favourite recipe now. Thanks again!
Helen says
Hello Julie! How lovely to hear this! I make a moussaka from time to time but usually default to the traditional one with beef mince. You’ve reminded me to try this again soon because I really do like the easier topping. Thank you so much for the feedback. It makes me really happy to hear I’ve helped you to get the aubergine right. I felt the same when I discovered this way of cooking it. I find the traditional fried way makes the aubergines too greasy. Have you tried the stuffed peppers and tomatoes, too? (gemista) They do take a little bit of putting together, but then you have food for ages!
Juliet says
Is it okay to substitute the nutmeg with ground cinnamon?
Helen says
Hi Juliet, yes no problem. Or you could just leave the nutmeg out, as the meat already contains cinnamon. Hope you enjoy this – it’s one of my favourites!
TimedEating says
Lovely post and recipe – yoghurt topping looks like it really works and your photos are sublime! I recently started making a bit of a riff on a much lighter Moussaka where you change the spicing a bit and subsititute a tahini crust (a bit like your yoghurt topping but mixed in with some tahini and no cheese) for the becahmel sauce – though I go a little rogue and throw in some shiitake mushrooms as well. In any case – really enjoyed reading your blog and I’ll be back 🙂
Here’s the recipe for the tahini crusted moussake if you’re interested! – http://timedeating.co.uk/the-lighter-middle-eastern-cottage-pie-spiced-beef-aubergine-and-a-tahini-crust/
Helen says
Hello! Thanks so much for taking the time to pop by and post. Your tahini crust topping sounds sooo interesting! I have a big tub of tahini that I really should use up. And I can totally see how your ‘rogue’ mushrooms would work well, too.
I’ll definitely pop by and read your post! 🙂
Michele says
This was fabulous – I added 2 lamb stock cubes to the mince and also increased the red wine and decreased water for the tomato puree (in equal amounts). I also used 0% fat Greek yogurt because that’s what I had on hand. I cannot believe how delicious this was AND low fat/no carbs. Only question I have is, can you freeze the leftovers?
Helen says
Hello, Michele … I am delighted that you tried this and enjoyed it! As I write I have 2 portions of this in the freezer, so I’ll come back here and let you know how it was. My guess is that it will be fine. I do find that the yoghurt topping is best when freshly cooked as it goes a little ‘spongy’ when reheated, but not enough to bother me much. Thanks for your feedback – really appreciate it! 🙂
Tina @ Tina's Chic Corner says
I hate it when my eyes are bigger than my stomach and I never seem to learn!
Love love love moussaka and I’ve never thought to use chicken in it to make it more healthy. Brilliant idea. This looks absolutely divine! 🙂
Helen says
I’d never thought of it until now either – but it works a treat! Glad you like it, Tina! 🙂
Tandy | Lavender and Lime says
Love your version of the bechamel sauce. I too would have not resisted the potato wedges but I might still have ended up eating a large dinner 🙂
Helen says
I wish I could have eaten the large dinner! 🙂
Mira says
I love eggplant moussaka and this one looks awesome!Thanks for the reminder , because I haven’t made it in more than a year and I would have to! I miss Greece!
Helen says
Oh, me too, Mira! It’s my favourite – definitely Greek comfort food. I hope you get the chance to have some again soon!
Shelley @ Two Healthy Kitchens says
Ok, so Helen … turns out you’re kinda my hero today. First, that seriously mind-blowing Banana & PB Pudding … and now this! I looooove moussaka, but it’s just really not always that healthy! At all! I am dying to try your version! Brilliant! (And yes, of course I’m pinning! The whole world should bask in the beauty of this! 😀 )
Helen says
Aw, Shelley, thanks so much for the encouragement … I’m so glad I managed to impress you with this one!
Chrissy says
My mom has been obsessed with making this lately, and I’m definitely telling her about your yogurt cheat. How clever! This look sooo amazing. I want some right now!
Helen says
So glad you like the cheaty yoghurty topping, Chrissy. I hope your mom isn’t disappointed!
Lorraine @ Not Quite Nigella says
I do love Greek food and this lighter version would be most welcome in our house! 😀
Helen says
🙂
Cailee says
Wow!! I’m speechless! This looks so lovely! Literally… perfect! I would absolutely LOVE a slice with a nice side salad for dinner!! What a great recipe! 🙂
Helen says
Aw, thanks so much for the enthusiastic response, Cailee! I’m actually making this again for friends today – I really hope you give it a go some time and enjoy it with that lovely fresh side salad!
Shashi @ RunninSrilankan says
Ok – so I have a confession too – I licked the screen – that thick béchamel topping is phenomenal! I don’t think I’ve ever had moussaka before – it sounds a lot like an eggplant lasagna of sorts but better!
Helen says
That’s a great comparison, Shashi! I think it is a little like a lasagne, except the flavours are a bit different and of course this version is a bit healthier because there’s no pasta or butter-flour based sauce. So glad you like it and hope you get to try some moussaka some time.
Medha @ Whisk & Shout says
This is gorgeous! I did NOT eat well last week, but I’m working to turn myself around this week 🙂
Helen says
Good for you! So glad you like this moussaka, Medha!
Allison says
Helen! Oh dear. I’ve done the same thing. But with cupcakes and then going off to a birthday dinner. It really sucks to not be hungry when eating out! However, I will say that even if I wasn’t hungry, I would eat this moussaka! That gorgeous, shiny, golden brown top is totally legitimate. I’ve never made it before, but I will certainly use a variation of your recipe when I do. Fun post, as always. And I love when you share these little human experiences as I think we all go through ’em! 🙂 PS. This recipe made me think about the lemon potatoes that I love from Greek restaurants and now I have an intense craving for some!
Helen says
Ah, yes, the lemon potatoes! Aren’t they just the best – with all that beautiful oregano and salt on, too … mmm, now you’ve got me craving them for breakfast!
Thanks so much for the comment about the ‘human experiences’ in my posts. I find that encouraging because sometimes I find myself thinking: “Is this too lame to post?”
I would love to see you do a vegetarian version of a moussaka … I was just talking with a family member last night about how it’s hard to make a good veggie version. I bet you would be able to, though!
Chris @ Shared Appetite says
Hahaha, love your confession time. There are times I’ll keep things I’ve ate hidden from my wife… especially if it involves fatty fast food hahaha. Love this skinny version of the moussaka! Looks delish!
Helen says
Phew! So glad it’s not just me that has done things like that, Chris!! Although that was the first time, I have to say (just in case you’re reading this, Mr. Scrummy!)
So glad you approve of the skinny moussaka!
Joanne says
BEEN THERE, DONE THAT. Why can’t our hunger just behave and only act up when we want it too?!
Love that this is a lighter version of total comfort food. Sometimes you need to satisfy those cravings and it’s great to have a healthier option!
Helen says
So glad you like this ‘lighter comfort food’, Joanne. I felt pretty smug after making this! Shame about the fries gobbling!
Susan says
This recipe sounds great. I’ve never made moussaka before, and I love the idea of using yogurt to make the béchamel. I need help with one of the ingredients: cornflour. Don’t know exactly what that is.
I’m actually pretty well-behaved around food those days. My husband and I are around each other almost all the time since we are both retired, and we are on an eating plan and keep each other straight. That doesn’t mean I don’t do things I regret, but fortunately they aren’t real bad. I need to somehow really learn that there are consequences to my behaviors.
Helen says
Ahhh … sorry about that, Susan … I think I must have used the English term … I think you would call it corn meal? (I’ll change it in the recipe)
Sounds like a good plan to have hubby there to keep you on the straight and narrow! I think I need to get mine to do the same with me!!
Laura @ Raise Your Garden says
Moussaka is one of those recipes I enjoy watching others make on last night foodie t.v., something I would never attempt myself. And before this blog post, I couldn’t even give you an idea of what was even in moussaka so I’m hyped. Eggplant, I love eggplant. I have 8 eggplant in my fridge right now. Why? I don’t know, they were on sale at the grocery store for $1 a piece and I have an eggplant buying addiction. Plus I have 3 more growing in my garden so I better start using eggplant! Great recipe, eager to try. And I don’t mind recipes that take a little longer as long as they aren’t complicated which yours isn’t!!! Thanks for sharing.
Helen says
Aw, so glad to have inspired you to try making a moussaka for the first time, Laura! Thanks for the encouraging comment (as always!) I don’t think you’ll find it tricky at all and it doesn’t really take that long … especially after you’ve already made one.
I’m definitely jealous of your $1 eggplants! Here in Oz, they are sometimes ridiculously expensive, and that’s a shame because they were so cheap and readily available when I lived in Greece. Of course!
Meggan | Culinary Hill says
This looks so great, Helen! I love all the ingredients here and nothing about it seems “light” in the bad way. Just delicious! I am pretty sure that, like you, I too would have indulged in the potato wedges with loads of dipping sauces. I also would have burned my mouth doing it, ha ha!
Helen says
Phew, so glad it’s not just me that does ‘naughty’ things like that!
So glad you like the moussaka and don’t think it’s ‘boring light’!! haha! Although I say it myself, it is delicious and doesn’t taste lighter at all, although it is.
cheri says
Hi Helen, my big weakness is sweets, cannot have them in the house as I will eat them all day long until they are gone. What a great dish you prepared here, love the yoghurt ‘béchamel!
Helen says
Oh, me too! I’m not usually a fries kind of girl … usually it’s chocolate all the way!! haha!
Glad you love the moussaka .. the bechamel is pretty good. Easier for sure!