Quick and Easy Light Moussaka
Enjoy all the flavours of traditional Greek Moussaka without all the extra calories! This quick and easy light Moussaka uses an air fryer to prepare the vegetables and offers two delicious lighter topping options: a creamy egg-based topping or a fat-free Béchamel sauce. A healthier take on a Greek classic that's perfect for satisfying your Moussaka cravings!
Equipment
- air-fryer
- Chopping board and knife
- mixing bowl
- Measuring spoons and measuring jug
- saucepan
- whisk
- Spatula or wooden spoon
- 20 x 20 cm (8 x 8-inch) baking dish
- Oven
Ingredients
For the vegetables
- 3 medium potatoes approx. 150 g / 5.3 oz
- 2 medium courgettes approx. 250 g / 8.8 oz
- 2 medium aubergines approx. 250 g / 8.8 oz
- ½ tsp salt
- 2 tbsp olive oil
For the meat sauce
- 150 gr (5.3 oz) onion, finely chopped (1 large onion)
- 1 garlic clove minced
- 1 tbsp tomato paste
- 450 gr (1 lb) lean ground beef
- 1 bay leaf
- 100 ml (⅓ cup) dry red wine
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp oregano or thyme
- 100 ml (⅓ cup) passata
- 1 tbsp olive oil
For the egg-based topping
- 50 ml (3 tbsp) reduced-fat cream (3% fat)
- 150 gr (5.3 oz) reduced-fat cream cheese
- ¼ tsp nutmeg
- ¼ tsp black pepper
- 1 large egg
- 1 egg white approx. 40 g / 1.4 oz
- 100 gr (3.5 oz) grated reduced-fat cheese
OR
For the light Béchamel sauce
- 500 ml (2 cups) low-fat milk (1.5% fat)
- 2 heaped tbsp plain flour
- ¼ tsp nutmeg
- ⅛ tsp black pepper
- 1 large egg
- 1 egg white
- 100 gr (3.5 oz) grated reduced-fat cheese
- For assembling
- ½ tbsp olive oil for greasing the baking dish
- 1 tbsp breadcrumbs
Instructions
Prepare the vegetables
- Peel the potatoes, cut them in half lengthways and slice into approximately 0.5 cm (¼-inch) thick pieces.
- Halve the courgettes lengthways and quarter the aubergines lengthways. Cut both into approximately 0.5 cm (¼-inch) thick slices.
- Place all the vegetables in a bowl. Add the salt and olive oil and toss to coat.
- Cook in the air fryer at 200°C (390°F) for approximately 35 minutes, shaking the basket halfway through.
Prepare the meat sauce
- Finely chop the onion and garlic.
- Heat the olive oil in a saucepan. Add the ground beef, onion, garlic and bay leaf. Fry over high heat until browned.
- Add the oregano and tomato paste and cook for another 1–2 minutes.
- Pour in the red wine, followed by the passata. Season with salt, pepper, cinnamon and nutmeg. Cover and simmer over medium heat for approximately 10 minutes.
Assemble the Moussaka
- Once the vegetables are ready, combine them with the meat sauce.
- Grease a 20 x 20 cm (8 x 8-inch) baking dish with olive oil and sprinkle evenly with the breadcrumbs.
- Spread the vegetable and meat mixture evenly in the dish. Allow it to cool slightly.
Prepare the egg-based topping
- Beat the egg and egg white together. Add the cream and cream cheese and mix until smooth.
- Fold in 50 g (1.75 oz) of the grated cheese.
- Spread the mixture evenly over the meat layer and sprinkle the remaining 50 g (1.75 oz) of cheese on top.
OR
Prepare the light Béchamel sauce
- Place the milk, flour and spices in a saucepan. Whisk together while cold until smooth.
- Bring to the boil, stirring continuously, until the sauce thickens. Remove from the heat and allow to cool slightly.
- Beat the egg and egg white together. Stir in the grated cheese.
- Gradually add the egg and cheese mixture to the cooled Béchamel sauce, stirring continuously.
- Mix two ladleful of the Béchamel sauce into the meat and vegetable mixture. Spread the remaining sauce evenly over the top.
- Bake
- Bake on the middle rack of a preheated oven using conventional top and bottom heat for 30–35 minutes, until the surface is golden brown.
- Allow the Moussaka to rest for 10–15 minutes before serving.
