Traditional Greek moussaka features layers of eggplant (often fried or baked) and ground lamb, topped with a rich béchamel sauce enriched with egg yolks. In this recipe, we halve and roast the eggplant instead and top the eggplant boats with a lean ground beef tomato ragu seasoned with warming cinnamon and oregano. Instead of a béchamel sauce topping, we serve the eggplant boats with a creamy feta-garlic Greek yogurt sauce. It’s moussaka re-imagined- a nutrient dense take on Greek comfort food.
Eggplant contains anthocyanins, antioxidants that, among other benefits, is anti-inflammatory, which can help fight disease (1).
Active time: 15 minutes | Total time: 1 hour, 20 minutes
Low-Carb Moussaka
Ingredients
- 2 medium eggplants, halved lengthwise
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 lb 95% lean ground beef or lamb
- 2 cups no sugar added marinara sauce
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 3 garlic cloves, minced, divided
- 1/2 cup (123g) plain 2% Greek yogurt
- 2 tbsp fresh dill, chopped
- 1/4 cup (38g) feta cheese, crumbled
Directions
Preheat the oven to 425°F (220°C). Place the eggplants cut-side up in a large baking dish and brush with olive oil. Season with salt and pepper. Bake for 20 minutes.
Meanwhile, heat a large sauté pan coated with cooking spray over medium-high heat. Add the ground meat and cook, breaking it up with a spatula, until browned, about 8 minutes. Drain any excess fat and return the pan to medium heat. Add 2 cloves of the minced garlic and cook until fragrant, about 30 seconds, then add the marinara sauce, oregano, and cinnamon, bring to a simmer, then reduce heat to low and cook uncovered for 10 minutes, stirring occasionally.
Place the eggplant in a baking dish. Pour 1/2 cup water into the dish. Spoon the meat sauce over the cut sides of the eggplant. Cover tightly with foil and bake for about 50 minutes, or until the eggplant is very tender.
Meanwhile, combine with the yogurt, dill, feta and remaining garlic in a small bowl. Stir to combine.
Transfer the eggplant boats to plates, discarding the liquid in the baking dish. Top with dollops of the yogurt mixture and serve.
Serves: 4 | Serving Size: 1 eggplant half and 3 1/2 tbsp yogurt sauce
Nutrition (per serving): Calories: 438; Total Fat: 17g; Saturated Fat: 5g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 1g; Cholesterol: 81mg; Sodium: 921mg; Carbohydrate: 41g; Dietary Fiber: 11g; Sugar: 17g; Protein: 33g
Nutrition Bonus: Vitamin D: 2%; Calcium: 14%; Iron: 10%; Potassium: 1295mg; Vitamin A: 3%; Vitamin C: 7%
Originally published: March 11, 2021; Updated March 2026
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