If you love a good old-fashioned Italian lasagna, then you are definitely going to love Moussaka. Moussaka is a Greek dish that is super tasty and fills you up. However, the traditional version isn’t so great for your waistline. I’ve created my very own healthy version with this recipe, which is straight out of my F.I.T. program. It makes a great hearty meal for when you feel like some warming comfort food. It’s easy to make in bulk and heats well for leftovers. Hope you enjoy.
• 1 tbsp. (15 ml/0.5 fl. oz.) extra virgin coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• Pink Himalayan salt and pepper to taste
• 400g (14.1 oz.) lean beef mince
• 1 tsp. cinnamon
• 170g (6 oz.) tomato paste
• 1 cup (235 ml/8 fl. oz.) water
• 2 large eggplants (aubergines)
• 3 tbsp. fresh parsley, chopped
• 1 1/2 cup (355 ml/12 fl. oz.) light coconut milk
• 1/4 cup (30g/1.1 oz.) arrowroot flour (option: tapioca flour)
• 1 whole egg, beaten
1. Preheat oven to 180°C (360°F).
2. Meanwhile, heat the coconut oil in a frying pan over medium heat.
Once the pan is hot, add garlic and onion and sauté for a few minutes until they start to brown.
3. Add the mince and spices. Make sure to break up the minced meat with a spatula whilst cooking.
4. Once the mince is browned add the tomato paste and water. Mix well. Once the meat sauce is ready put it aside.
4. Meanwhile, slice the eggplant lengthwise and place slices in an even layer in a greased square 23x23-centimetre (9x9 inch) baking dish. Pour the meat sauce evenly over the top of the eggplant slices. (Place the frying pan back on the stove) Sprinkle the meat mixture with some parsley and then put a second layer of eggplant on the meat sauce. It should be nicely covered. Set aside whilst preparing the sauce.
5. Pour 1/4 cup of the coconut milk into a small bowl. Pour the rest into
the frying pan, and heat over medium heat. Add the arrowroot flour to the coconut milk in the bowl and mix until smooth. When the coconut milk in the frying pan starts to bubble, add the arrowroot mixture add stir well. Season with
some salt and pepper. The sauce will thicken slightly, and once this happens remove it from the heat. Quickly whisk in an egg and mix until smooth.
6. Pour the sauce evenly over the eggplant and meat in the baking dish. Bake for about 40 minutes. Then broil for 3-5 minutes to get a nice colour on the top.
7. Remove the dish from the oven and let it cool down for 10 minutes on a cooling rack before cutting.
8. Slice and enjoy with a mixed salad!
For more delicious, healthy recipes check out my F.I.T. programs.