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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 159.7
  • Total Fat: 7.4 g
  • Cholesterol: 36.5 mg
  • Sodium: 160.3 mg
  • Total Carbs: 10.5 g
  • Dietary Fiber: 3.3 g
  • Protein: 11.6 g

View full nutritional breakdown of Moussaka calories by ingredient
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Moussaka

Submitted by: ARIANERA

Introduction

Dairy-free moussaka adapted from The Book of Jewish Food by Claudia Rodan. The main change is to use lean ground turkey in place of ground lamb. Unlike the greek style moussaka, this recipe does not call for a Bechamel sauce. Dairy-free moussaka adapted from The Book of Jewish Food by Claudia Rodan. The main change is to use lean ground turkey in place of ground lamb. Unlike the greek style moussaka, this recipe does not call for a Bechamel sauce.
Number of Servings: 12

Ingredients

    2-3 medium eggplants, peeled and cut into slices (about 2 lbs)
    Olive Oil Cooking Spray

    2 medium onions, coarsely chopped
    2 tbs Olive Oil
    4 cloves garlic, crushed
    1 1/3 lbs ground turkey
    1 1/2 tsp cinnamon
    1/2 tsp allspice
    Plenty of freshly ground pepper
    Salt to taste
    2 tbs tomato paste
    1/2 cup flat leaf parsley, finely chopped
    8 tomatoes, sliced (about 1 1/2 lbs) canned whole tomatoes work when fresh tomatoes are out of season.

Directions

Optional - sprinkle eggplant with salt, let sit 1 hour, rinse and dry slices

Place eggplant slices on a broiler rack, spray with olive oil cooking spray, then broil on high heat until lightly browned on both sides. Don't worry about cooking through - that will happen later. While the eggplant is browning....

Fry onions in olive oil over medium-high heat until soft and golden. Add the garlic, stir briefly. Add ground meat, spices, salt and pepper. Cook together over medium-high heat breaking up the meat with the spatula until the it changes color and forms separate pieces. Add tomato paste, cook about 5 minutes over medium heat. Turn off the skillet and mix in the parsley.

Once all the eggplant is browned, turn the oven to bake at 350 F.

Assemble in a 9 x 13 glass casserole. Layer of eggplant slices, layer of tomato slices, meat mixture, layer of eggplant slices, layer of tomato slices. Bake at 350 for 30 - 40 minutes.

Serve with rice, preferably a Basmati or jasmine style rice (not included in the nutritional information)

Number of Servings: 12

Recipe submitted by SparkPeople user ARIANERA.






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