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This is a healthy way to serve moussaka without the added sauces, but still delicious and nourishing. Serve with a green salad if you wish or a steamed vegetable. -- EclecticCooking.com

Ingredients:

350 g (ca. 12 oz / 3/4 lb) minced beef
1 small onion, minced
1 clove garlic, minced
1/4 tsp oregano
1/4 tsp sage
1 Tbsp balsamic vinegar
1 tin (250 g / 8 oz) chopped tomatoes
Salt and pepper to taste
1 small aubergine (egg plant)
1 1/2 Cup Greek yogurt
1 extra small clove gar, minced

Directions:

Preheat oven 400 degrees F (200 degrees C)

Brown the minced beef, garlic and onion in a heavy skillet. Add the balsamic vinegar, chopped tomatoes, oregano, sage, salt, and pepper and simmer for 10-15 minutes.

Slice the aubergine in thin slices and cook in a grill pan or in a regular skillet. Brush the aubergine with a little olive oil before cooking if you wish. In an oven-proof casserole dish layer the aubergine and meat mixture in alternate layers. Mix the yogurt with minced garlic, salt and pepper and pour over the top of the moussaka. Bake in the oven for 30 minutes at 400 degrees F (200 degrees C). Garnish with chopped fresh parsley before serving.

(Serves 2)

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