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LIGHT AND SIMPLE MOUSSAKA WITH ROASTED POTATOES AND GREEK YOGURT

By Delicious Recipes!Posted on
LIGHT AND SIMPLE MOUSSAKA WITH ROASTED POTATOES AND GREEK YOGURT

LIGHT AND SIMPLE MOUSSAKA WITH ROASTED POTATOES AND GREEK YOGURT

This simplified version of traditional moussaka reduces calories and effort by roasting potatoes instead of frying or layering heavy béchamel. The savory minced meat filling is rich with spices and fresh herbs, and the dish is topped with vibrant roasted vegetables. Greek yogurt replaces béchamel at serving time, adding a creamy, tangy finish.

🕒 Prep Time: 20 min

🍳 Cook Time: 55-60 min
🍽️ Yields: 4-5 servings

Ingredients

  • 750 g potatoes (preferably small), peeled and sliced
  • 500 g ground meat (beef or beef-pork mix)
  • 1 onion, chopped
  • 1 red Kapia pepper
  • 4 garlic cloves, crushed
  • 1 tbsp tomato paste
  • 1 tbsp hot pepper paste
  • 1 small bunch parsley, chopped
  • 1 tsp dried mint, crumbled (or a few fresh mint leaves)
  • 1 tsp chili flakes (or 1 tsp hot pepper paste)
  • ½ tsp ground cumin
  • Pinch ground cinnamon
  • 2-3 tbsp olive oil
  • Salt and freshly ground black pepper

For decoration:

  • 1 medium tomato, sliced into rounds
  • Reserved slices of red Kapia pepper
  • 1 small onion, halved and sliced

Instructions

1. Roast the Potatoes

  • Toss sliced potatoes with 1 tbsp olive oil and sprinkle with salt.
  • Arrange overlapping slices in a round baking dish (approx. 23-25 cm diameter).
  • Roast at 200°C (390°F) for 30 minutes until tender and slightly golden.

2. Prepare the Meat Filling

  • Slice half the red Kapia pepper into rounds for decoration; chop the rest into small cubes.
  • Sauté chopped onion and diced pepper in 1-2 tbsp oil over medium heat until softened (~5 minutes).
  • Add crushed garlic and cook 1 more minute.
  • Increase heat and add ground meat, cooking until browned and crumbly. Drain excess fat if necessary.
  • Stir in chili flakes, cumin, cinnamon, plenty of black pepper, and salt.
  • Add tomato paste and mix thoroughly. Remove from heat and stir in parsley and mint.

3. Prepare the Spicy Broth

  • Heat 250 ml water in a small pot and dissolve hot pepper paste with a pinch of salt.

4. Assemble and Bake

  • Remove potatoes from oven and pour meat mixture evenly over them. Smooth the surface.
  • Decorate edges with tomato slices and arrange reserved Kapia pepper rounds and onion slices in the center.
  • Sprinkle some chopped parsley on top.
  • Pour the hot spicy broth evenly over everything.
  • Return to oven at 200°C for another 25-30 minutes, using the grill/broiler setting for the last few minutes to brown the vegetables if needed.

5. Serve

  • Serve warm, accompanied by Greek yogurt instead of béchamel.
  • Reheats well and retains flavor.

💡 Tips

  • Using roasted potatoes instead of frying lightens the dish significantly.
  • Greek yogurt adds a fresh, tangy contrast to the rich meat filling.
  • Fresh herbs and warm spices provide complexity without heaviness.
  • Adjust chili and spice levels to suit your taste.

🎉 Perfect For

  • Healthier versions of classic Mediterranean dishes
  • Cozy family dinners with less fuss
  • Moussaka lovers seeking a lighter option

📝 Final Thoughts

This easy and lighter moussaka variation balances comforting flavors and textures with simpler preparation and fewer calories. Roasted potatoes and Greek yogurt make it perfect for a satisfying yet fresh meal.