This is a lighter and quicker version of moussaka. You still need a bit of time to prepare the meat but it’s much faster than a traditional Greek recipe. I don’t like to spend too much time in the kitchen, and this version tastes really the same. You just need to cut the veggies in slices, bake them until tender, quickly whip up the sauce and cook the chicken. You can use turkey for an even lighter meal. Spices will add depth to the flavor, and cheese and sauce make the taste even more interesting.
If you don’t want to prepare the béchamel sauce, you can use plain Greek yoghurt. It’s a lazy substitute but it tastes really delicious. By using chicken instead of beef, you cut out a lot of calories. If you’ve never tried moussaka, I’m sure you will love it!
Fancy chicken moussaka
Chicken moussaka is a Greek version of lasagna, but with more vegetables and a thicker version of échamel sauce. I use ground chicken and several spices for added flavor, and a very creamy sauce for a good texture. Make sure to thoroughly cook the meat because it will dictate the flavor of the entire dish. Serve the moussaka with a light salad and a toasted pita.
- 1 large aubergine
- 90 ml olive oil
- 4 ml salt
- 4 ml pepper
- 1 clove garlic, crushed
- 1 onion, chopped
- 8 ml mixed spice
- 2 skinless chicken breasts, sliced
- 400 g canned tomatoes, chopped
- 15 ml tomato puree
- 15 ml chili sauce
- 50 g fresh basil, chopped
- 450 g potatoes, sliced
- 250 g crème fraîche
- 2 eggs, beaten
- 30 g Red Leicester cheese, grated
- 20 g Parmesan cheese, grated
- 30 g breadcrumbs
Preheat the oven to 390F. Cut the aubergine in thick slices, sprinkle with oil and season. Cook it for 4 minutes until each side turns golden. Put cooked aubergine on a place and let it rest for 5 minutes.
Add oil to a pan, reduce the heat to medium, add garlic. Fry for 20 seconds, add onion. Cook for 4 minutes until the onion is translucent. Add the spice. Cook for 1 minute. The mixture should be very fragrant.
Add the chicken and cook for 4-7 minutes on each side. Add tomato, chili and puree and boil the mixture for a minute. Reduce heat to low and cook for 10 minutes. The sauce should become thick. Add ½ basil and stir the mixture.
Spread the potatoes over the greased dish. Sprinkle with basil. Add ½ cooked aubergine over the potatoes. Spoon the chicken and the sauce on top. Add the rest of aubergine slices on top.
Take a bowl, combine eggs, seasoning and crème fraîche. Whisk everything together. Stir in the cheese. Pour the mixture over the chicken moussaka. Add the remaining cheese on top and sprinkle with breadcrumbs. Bake moussaka for 25 minutes or until the top is golden. Serve with your favorite light salad and crusty bread.