How to Cook a Healthier Version of Moussaka

Moussaka is a quintessentially Greek one-dish casserole layered with aubergine (eggplant), meat sauce and topped off with a thick, tasty custard sauce. But a traditional moussaka is also quite high in fat and calories. Read on to learn more about how to cook a healthier version of moussaka.

Although the Mediterranean diet is very healthy with its emphasis on seasonal fresh fruit and vegetables, olive oil, beans and pulses, some Greek dishes place more emphasis on meat and less on vegetables and other ingredients that are naturally low in fat and calories. The same is true of moussaka. A traditional recipe for moussaka will call for 2lb or more of beef or lamb, which is loaded full of fat, even if you opt for a leaner cut of meat. Rather than using so much meat, when following a recipe for moussaka, halve the amount of beef or lamb that you use. Instead, replace it with more onion, garlic or fresh herbs so that the moussaka will still retain its delicious, distinctive taste. Alternatively, if you want to have a high protein, low in fat version of moussaka, omit the meat altogether and choose a vegetarian alternative.

Aubergines are an important part of moussaka and will be used to layer the casserole all the way through. The preparation of the aubergines can help to make the overall moussaka healthier too. Slice the aubergines length ways and sprinkle with salt before stacking them with paper towels and weighed down with a plate. Allow the natural juices to drain as usual. But be sure to thoroughly rinse the aubergines of the salt after about 30 minutes and before the assembly process. There is no need to fry the aubergines prior to assembling the moussaka. This will only increase the fat intake of the moussaka, as aubergines are like sponges and will absorb oil at an alarming rate.