Moussaka Recipe

How to Make Moussaka?


Serve: 3-4


  • 500 g / 1 lb eggplants

  • cooking oil spray

  • 200 g / 6 1/2 oz lean lamb mince

  • 1 onion, finely chopped

  • 1 garlic clove, crushed

  • 200 g / 6 1/2 oz can tomatoes

  • 1/2 tablespoon chopped fresh thyme

  • 1/2 teaspoon chopped fresh oregano

  • 1/2 tablespoon tomato paste

  • 1/4 cup / 65 ml / 2 1/4 fl oz dry white wine

  • 1 bay leaf

  • 1/2 teaspoon sugar

  • cheese sauce

  • 1/2 cup / 130 ml / 5 fl oz skim milk

  • 1 tablespoon plain flour

  • 1/4 cup / 30 g / 1 oz grated reduced-fat cheddar cheese

  • pinch of cayenne pepper

  • 1/2 cup / 125 g / 4 oz ricotta

  • 1/4 teaspoon ground nutmeg

  • salt


  1. Use a sharp knife to cut the eggplants into 1 cm / 1/2 inch thick slices.

  2. In a colander set over a large bowl, place the eggplants. Sprinkle a generous amount of salt over the eggplants and let stand for 30 minutes to draw out the bitter juices.

  3. Spray a non-stick frying pan lightly with the oil. Heat the oil over the medium heat. Place the lamb mince in the pan and cook until it begins to brown. Set aside.

  4. Spray the pan with the oil again. Add in the onion and stir for 1 1/2 minutes. To avoid sticking, add in 1 tablespoon water.

  5. Add in the garlic to the onions and cook until the onion is golden brown.

  6. Force the undrained tomatoes through a sieve. Discard the leftover in the sieve.

  7. Return the meat to the pan with the garlic and onion. Stir in the herbs, tomato pulp, tomato paste, wine, bay leaf and sugar. Cover the pan with the lid and let simmering over low heat for 15 minutes.

  8. Preheat a grill.

  9. Rinse the eggplant thoroughly with cold water and pat dry on paper towels.

  10. Arrange the eggplant on a grill tray. Spray with some oil and grill over the high heat until they turn golden brown. Turn the eggplants over and spray again with the oil and grill again until golden brown.

  11. Place half the eggplant slices to cover the base of a 1.5 liter / 6 cups capacity baking dish. Pour half the meat mixture over. Repeat the layers.

  12. Preheat the oven to moderate 180C / 350F.

  13. To prepare the cheese sauce, combine a little of the milk with the flour to form a paste in a small pan.

  14. Pour in the remaining milk and stir constantly over low heat until the milk is thickened.

  15. Remove from the heat and stir in the cheese, cayenne, ricotta and nutmeg.

  16. Pour the cheese sauce over the moussaka and bake for approximately 30 minutes. Make sure the moussaka heated through and the cheese is golden brown.

  17. Ready to serve.

Nutrition per serving (3):

  • 170 kcalories, protein 12 g, fat 9 g, carbohydrate 18 g, dietary fiber 5 g, cholesterol 20 mg

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