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Skinny Chicken Moussaka Recipe

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4.2 from 56 reviews

This skinny chicken moussaka is a lighter twist on the traditional Greek classic, featuring tender baked eggplant layers with a flavorful minced chicken ragu, all topped with a creamy Greek yoghurt and egg mixture. Perfectly spiced with cinnamon, oregano, and nutmeg, this dish offers comforting Mediterranean flavors while keeping the calorie count low, making it an excellent option for a healthy yet satisfying meal.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 2 large eggplants (aubergines), cut into even 1/2 cm-thick slices
  • 1 onion, finely chopped
  • 4 garlic cloves, crushed or chopped
  • Bunch of fresh parsley, chopped

Meat and Sauce

  • 17 ounces (approximately 480 grams) minced chicken (or turkey)
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons dried oregano
  • 2 tablespoons tomato puree mixed with 1 cup water
  • 1 cup red or white wine
  • Salt and pepper, to taste
  • Olive oil, for cooking and brushing

Topping

  • 1 tablespoon cornflour
  • 1 1/4 cup Greek yoghurt (2% fat)
  • 2 eggs, lightly whisked
  • 1/4 cup Parmesan cheese, grated
  • Generous pinch of ground nutmeg

Instructions

  1. Preheat and prepare eggplants: Preheat your oven to 180°C (350°F). Lay the eggplant slices evenly on large baking trays and brush each side lightly with olive oil. Bake for about 25 minutes until the slices are soft and floppy, then set aside.
  2. Prepare the chicken ragu base: While eggplants are baking, soften the chopped onion in a little olive oil over medium heat for a few minutes. Add garlic, cinnamon, and oregano and cook, stirring for another 2 minutes to release the aromas.
  3. Cook the chicken ragu: Add the minced chicken to the pan, browning it while breaking it up with a wooden spoon. Stir in the tomato puree mixed with water and add the wine. Let the sauce simmer gently for 20 to 30 minutes until it thickens. Just before finishing, stir in the chopped parsley and season with salt and pepper to taste.
  4. Make the topping: In a medium bowl, sprinkle cornflour and gradually whisk in Greek yoghurt until smooth and lump-free. Mix in the whisked eggs thoroughly and then add the grated Parmesan cheese and a generous pinch of nutmeg. Combine well to form the topping mixture.
  5. Assemble the moussaka: Using an approximately 11 by 7 inch (28 by 18 cm) baking dish, layer the dish starting with a layer of baked eggplant slices. Add half of the chicken ragu sauce on top, then another eggplant layer. Follow this with the remaining chicken ragu, and finish with a final eggplant layer. Pour the yoghurt topping evenly over the top and smooth it out with a spatula.
  6. Bake and rest: Bake the assembled moussaka in the preheated oven for 40 to 45 minutes or until the topping is golden brown and bubbling. If the topping starts to brown too quickly, cover the dish loosely with aluminum foil to prevent burning. After baking, allow the moussaka to rest for 30 minutes before cutting and serving to help the layers set and hold together better.

Notes

  • If you prefer, turkey can be used instead of chicken for the mince.
  • Using Greek yoghurt with 2% fat keeps the dish creamy yet light.
  • Allowing the moussaka to rest after baking improves slicing and presentation.
  • You can substitute Parmesan with Pecorino Romano for a sharper flavor.
  • Covering with foil during baking can prevent the topping from getting too dark.
  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek
  • Diet: Low Fat

Find it online: https://omgmakethis.com/skinny-chicken-moussaka-recipe/