Moussaka With Eggplant And Peppers And Yogurt Bécha

Name: Moussaka With Eggplant And Peppers And Yogurt Béchamel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 1/2-pound) eggplant, cut crosswise into 1/4-inch thick slices; 1 3/4 teaspoons kosher salt, divided; 1 (32-ounce) carton plain low-fat yogurt; Cooking spray; 3 large green bell peppers; 1 pound peeled baking potato, cut into 1/4-inch-thick slices; 1 pound lean ground lamb or beef; 1 1/2 cups chopped onion; 2 cups chopped peeled tomato (about 1 pound); 1/3 cup dry red wine; 1/2 cup dried currants; 2 teaspoons Aleppo pepper or dash of crushed red pepper; 1/4 teaspoon ground nutmeg; 1 (3-inch) cinnamon stick; 1/4 teaspoon black pepper, divided; 1/4 cup all-purpose flour; 3 tablespoons olive oil; 1 1/2 cups 1% low-fat milk; 3/4 cup (3 ounces) grated extra-sharp cheddar cheese or Romano cheese; Dash of nutmeg; 2 large egg yolks

Servings: persons

1 (1 1/2-pound) eggplant, cut crosswise into 1/4-inch thick slices
1 3/4 teaspoons kosher salt, divided
1 (32-ounce) carton plain low-fat yogurt
Cooking spray
3 large green bell peppers
1 pound peeled baking potato, cut into 1/4-inch-thick slices
1 pound lean ground lamb or beef
1 1/2 cups chopped onion
2 cups chopped peeled tomato (about 1 pound)
1/3 cup dry red wine
1/2 cup dried currants
2 teaspoons Aleppo pepper or dash of crushed red pepper
1/4 teaspoon ground nutmeg
1 (3-inch) cinnamon stick
1/4 teaspoon black pepper, divided
1/4 cup all-purpose flour
3 tablespoons olive oil
1 1/2 cups 1% low-fat milk
3/4 cup (3 ounces) grated extra-sharp cheddar cheese or Romano cheese
Dash of nutmeg
2 large egg yolks

1
Place eggplant in a large bowl; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Rinse and drain; pat dry with paper towels.
2
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 10 minutes. Scrape into a bowl using a rubber spatula; cover and refrigerate.
3
Preheat broiler.
4
Place half the eggplant slices on a broiler pan coated with cooking spray; broil 6 minutes on each side or until lightly browned. Repeat procedure with the remaining eggplant.
5
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a broiler pan; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes; peel.
6
Place the potato slices on a broiler pan coated with cooking spray; broil 7 minutes per side or until golden on both sides.
7
Arrange potato slices in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Top with eggplant slices. Arrange bell pepper halves over eggplant.
8
Heat a large nonstick skillet over medium-high heat. Add lamb; saute 5 minutes or until browned, stirring to crumble. Drain well; return to pan. Add onion; saute 5 minutes. Stir in tomato and next 5 ingredients (tomato through cinnamon stick); bring to a boil. Reduce heat, and simmer 8 minutes. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon black pepper; discard cinnamon stick. Spoon over bell pepper halves.
9
Preheat oven to 400u00b0.
10
Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine the olive oil and flour in a large saucepan over medium heat, stirring with a whisk. Cook for 3 minutes, stirring frequently. Combine the drained yogurt and milk. Add the yogurt mixture to flour mixture, stirring continuously; cook until thick (do not boil). Remove from heat; stir in 3/4 cup cheese, 1/4 teaspoon salt, 1/8 teaspoon black pepper, dash of nutmeg, and egg yolks.
11
Spoon the sauce over the lamb mixture; spreading carefully, run a knife around outside edge to allow sauce to run into dish (dish will be very full). Place on a foil-lined baking sheet. Bake at 400u00b0 for 45 minutes or until golden brown and bubbly. Let stand 20 minutes.

875

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 (1 1/2-pound) eggplant, cut crosswise into 1/4-inch thick slices, 1 3/4 teaspoons kosher salt, divided, 1 (32-ounce) carton plain low-fat yogurt, Cooking spray, and more.

Yes, Moussaka With Eggplant And Peppers And Yogurt Béchamel falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moussaka With Eggplant And Peppers And Yogurt Béchamel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions