Skinny chicken moussaka

Skinny chicken moussaka

A lightened-up version of a traditional Greek moussaka with chicken or Turkey mince and a yoghurt topping. Deliciousness without the effort and calories!
Course easy main meal
Cuisine Greek
Keyword chicken, chicken mince, eggplant, greece, moussaka
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 4 -6
Calories 429kcal


  • 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


  • 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).


Basic moussaka recipe adapted from this recipe in Guardian Life and Style. For a more authentic flavour, use Greek kefalotiri cheese in the topping if you can find it, or pecorino.


Calories: 429kcal | Carbohydrates: 25g | Protein: 37g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 179mg | Sodium: 254mg | Potassium: 984mg | Fiber: 8g | Sugar: 13g | Vitamin A: 405IU | Vitamin C: 8.8mg | Calcium: 253mg | Iron: 3.3mg