Diet Recipe: Moussaka-like Idea

I personally hate moussaka, one of the signature Greek dishes. But the funny thing is, when you are on a diet and in constant hunger, you ought to eat anything (this doesn’t mean that moussaka is bad though, my father loves it for example). Here’s a variation that features ricotta instead of bessamel and doesn’t involve frying, just so we can squeeze this (otherwise heavy) type of food to just 200 calories.

Ingredients (for 1)
* 50 gr fat-free veal minced meat (50 cals)
* 85 gr small potato (80 calories)
* 70 gr zucchini (also known as courgette, 15 cals)
* 50 gr aubergine (also known as eggplant, 15 cals)
* 70 gr of pure tomato purree (15 cals)
* 2 tbspoons low-fat ricotta cheese (25 cals)
* 1 small chopped onion
* salt and pepper to taste

Execution
1. Peel, wash the potato and cut it in 0.5cm thick slices. Wash the zucchini and aubergine, cut them in 0.5cm thick slices too. Add all three ingredients in a pan with hot water and boil for about 5 minutes (make sure that the potatoes still “hold” together their shape).
2. On a second pan add the minced meat, tomato purree, onion, salt, pepper and half a cup of water. Stir well and cook in medium heat for about 5 minutes or until the tomato sauce starts to thicken.
3. Preheat the oven at 400F (200C). Drain carefully the vegetables from the first pan (don’t break the potato shapes). In a personal-sized oven dish start laying out the augergine slices. Tile them in a way that cover the dish’s bottom surface.
4. Pour the contents of the second pan on top of the aubergine and use a fork to smooth it out across the dish.
5. Pour the potatoes and zucchini in the second pan, which still has a bit of tomato sauce in its walls. Pour some salt on them. Stir carefully (do not break the potatoes), just enough so the two veggies take on them a bit of the remaining tomato sauce.
6. One by one, remove the zucchini from the pan (by using the fork) and tile it on top of the meat in the oven dish. When you finish with the zuchini, tile on top of the zucchini the potatoes.
7. Bake for about 20-25 minutes. Cut the ricotta in small pieces and place it on top of the potatoes. Bake for another 5 minutes. Serve hot.

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Luis wrote on August 1st, 2006 at 6:50 AM PST:

Also a good way to make bessamel is with soy milk. Especially because mixing dairy with meat is the worst thing you can do (for health and for weight loss, no matter how low calorie it is. Especially for people with “A” blood type, who should avoid both, meat and dairy, even separated).


This is the admin speaking...
Eugenia wrote on August 1st, 2006 at 6:53 AM PST:

Sorry, corn and olive means lots of calories. For example, a single olive oil tablespoon is over 100 calories. As for zucchini there are variations that use it, but thing is, both aubergine, potatoes and meat have way more calories. The zucchini works as a substitute here.

Regarding soy milk, it has the exact same calories as normal milk has. If I was to make bessamel, the dish would be way over 250 calories and that would screw up my 700 calorie diet.


KCorax wrote on August 1st, 2006 at 10:22 AM PST:

Actually you can make bessamel with near 0 calories from vegetable juices, or water in which you have boiled greens, provided it’s dark enough (you have boiled lots of vegetables). You start by burning a little corn flour and slowly adding the liquid as the mixture drinks it up.
The end result is the exact same texture as milk bessamel albeit having a more subtle taste.

You can preserve the exact same taste of the original Moussaka, by cooking the vegatables in the oven, after you wet them with olive oil with a kitchen brush (1tbl spoon each). Once half cooked, you lay the oven dish and cover with the bessamel.

The result in all this is more distinct tastes -which I prefer- and a sense that is much closer to the original dish.

Btw where in Greece do they put zucchini in it ? It sounds gross… In fact more zucchini than aubergines ?!?


KCorax wrote on August 2nd, 2006 at 12:08 PM PST:

> Especially for people with “A” blood type

And I thought only redneck Greeks believe in voodoo science…


Luis wrote on August 4th, 2006 at 4:12 AM PST:

>> Especially for people with “A” blood type

>And I thought only redneck Greeks believe in voodoo science…

Voodoo science?

Too bad you call voodoo something you don’t know about instead of trying to learn about it.

Before blood types where discovered, a blood transfusion could either save your life or kill you. Nobody knew why. Now we do know why. Because not everybody is the same. What is fine for one person can kill another one and vice-versa. It’s not voodoo.

If a type A person recieves blood from a type B person she might die (depending on the circumstances she might survive, though). The reason is because B type blood has the B antigen (D-galactosamine, IIRC) which is perfectly tolerated by a person who has it naturally, but it could kill one that hasn’t it. D-galactosamine is a kind of sugar that’s found in milk. Fortunately, the digestive system won’t allow most of it to enter the blood stream. Only a small part will do, and therefor it won’t kill a person that’s not type B. It will only put a load on it’s immune system which eventually won’t be able to keep cleaning the continued flow of it and it will contribute to bad health and disease.

If you ask me why not all doctors say this, maybe you can think of how many million $$$ the dairy industry has and the high percentage of blood type A persons in the western world. If suddenly all doctors told people to stop taking milk and dairy, it would be an economical earthquake. And that’s more important than people’s health, as you know.


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