NUTRITION

SERVINGS

INGREDIENTS

3 oz ground chicken

1 medium eggplant

0.5 small gold potato

0 tbsp extra virgin olive oil

0.25 cup tomato puree

0.25 cup plain greek yogurt

1 large egg

1 tbsp grated parmesan cheese

0.25 tsp ground cinnamon

0.5 tsp dried oregano

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the eggplant and potato into thin 1/4-inch rounds. Lightly brush both sides with olive oil and sprinkle with a pinch of sea salt.

• 3

  Arrange the vegetable slices on the baking sheet and roast for 15-18 minutes until tender and slightly browned.

• 4

  While vegetables roast, heat a non-stick skillet over medium heat. Add the ground chicken and cook, breaking it up with a spatula until browned.

• 5

  Add the minced garlic, oregano, cinnamon, remaining salt, and pepper to the chicken. Stir in the tomato puree and simmer for 5 minutes until the sauce has thickened.

• 6

  In a small bowl, whisk together the Greek yogurt, egg, and grated parmesan until smooth to create the healthy topping.

• 7

  In a small oven-safe baking dish, layer the roasted potato slices on the bottom, followed by the chicken mixture, and then the eggplant slices.

• 8

  Pour the yogurt mixture over the eggplant, spreading it evenly to the edges.

• 9

  Bake for 20-25 minutes until the topping is set and develops a beautiful golden-brown color.

• 10

  Allow the moussaka to rest for 5 minutes before serving to let the layers set.