Name: Healthy Moussaka with Fresh Side Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 large potatoes (thinly sliced); 1 lb ground beef (lean 95/5, grass fed); 2 large eggplants (sliced); 1 onion (finely chopped); 2 garlic cloves (minced); 14.5 ounces tomatoes (diced); 2 Tbsp olive oil; 1 tsp cinnamon (ground); 1 tsp cumin (ground); 1/2 tsp black pepper (ground); 1/8 tsp low sodium salt; 1/4 cup cheese (grated); parsley (fresh, for garnish); 6 cups mixed greens (spinach, arugula, romaine); 1 1/2 cucumbers (sliced); 1 1/2 cups cherry tomatoes (halved); 3/4 red onion (thinly sliced); 3/4 cup carrot (grated); 3/4 avocado (sliced); 3 Tbsp olive oil (extra virgin); 1 1/2 lemons (juiced); 3/4 tsp black pepper (ground); 3/8 tsp low sodium salt

Healthy Moussaka with Fresh Side Salad

This traditional Middle Eastern dish, Moussaka, is made healthier with a mix of seasoned minced beef, tender eggplant, and light potato topping, all served with a fresh side salad. The salad adds a boost of fiber and vitamins, making this a balanced and nutritious meal perfect for dinner.

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Course: Dinner, Main Course

Keywords: bake, beef, healthy, moussaka

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: 6

Calories: 460kcal

Ingredients

2 large potatoes, thinly sliced
1 lb ground beef, lean 95/5, grass fed
2 large eggplants, sliced
1 onion, finely chopped
2 garlic cloves, minced
14.5 ounces tomatoes, diced
2 Tbsp olive oil
1 tsp cinnamon, ground
1 tsp cumin, ground
1/2 tsp black pepper, ground
1/8 tsp low sodium salt
1/4 cup cheese, grated
parsley, fresh, for garnish

Salad

6 cups mixed greens, spinach, arugula, romaine
1 1/2 cucumbers, sliced
1 1/2 cups cherry tomatoes, halved
3/4 red onion, thinly sliced
3/4 cup carrot, grated
3/4 avocado, sliced

Dressing

3 Tbsp olive oil, extra virgin
1 1/2 lemons, juiced
3/4 tsp black pepper, ground
3/8 tsp low sodium salt

Instructions

Preheat your oven to 350°F (175°C).
Slice the potatoes and eggplants thinly.
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the eggplant slices in batches, cooking until they are golden brown on both sides. Set aside.
In the same skillet, cook the potato slices until they are tender and slightly golden. Set aside.
In the skillet, add the remaining olive oil and sauté the chopped onion and garlic until soft.
Add the minced beef, cooking until browned.
Stir in the diced tomatoes, cinnamon, cumin, black pepper, and salt. Simmer for 10 minutes.
In a baking dish, layer half of the cooked potato slices at the bottom.
Top with half of the eggplant slices.
Spread the meat mixture evenly over the eggplant.
Layer the remaining eggplant slices on top of the meat, followed by the remaining potato slices.
Sprinkle grated cheese over the top.
Bake in the preheated oven for 30 minutes, or until the top is golden and the dish is heated through.
While the moussaka is baking, combine the mixed greens, cucumber, cherry tomatoes, red onion, carrot, and avocado in a large bowl.
In a small bowl, whisk together the olive oil, lemon juice, black pepper, and salt.
Drizzle the dressing over the salad and toss to combine.
Garnish with fresh parsley.

Notes

need to reduce number of servings but otherwise ready.

Nutrition