This Slimming World Moussaka is a low-fat version of a classic Greek recipe and tastes amazing! Best of all it is completely FREE so it’s perfect if you are Food Optimising! And even if you’re not on SW, it is a delicious lighter version of the popular dish – serve it with salad on the side for a complete meal.
I’ve got lots of great Slimming World Recipes for you to enjoy – right-click and open these other recipes in a new tab so that you can read them after this one.
Slimming World Moussaka
As I’ve mentioned many times on my blog, I am of Greek-Cypriot heritage (on my dad’s side) and cooking authentic Greek-Cypriot recipes is something I love to do.
However, many of my favourites are not always Slimming World friendly, so I have had to learn to adapt them, including my version of moussaka. When I say “my version” I mean the herbs and spices that I use, which may not be the same as you find in other moussaka recipes.
Moussaka is a bit of a labor of love as it takes a little effort to prepare, but the end results are worth it.
Instead of frying the aubergine (eggplant) and potatoes – which is what you do in the classic version – I roasted them in the oven.
I’ve used beef mince at 5% fat or less, which is FREE when Food Optimising on Slimming World instead of the traditional lamb mince.
The creamy topping has had a low-fat exchange and is made with fat-free Greek yogurt, Quark (although you can leave that out if you can’t get it/don’t like it) and eggs in this lower-fat version.
You can add cheese to the topping but you have to account for it either as Syns or as a Healthy Extra.
I used 40g of reduced-fat Cheddar per person (160g total), and since this moussaka serves 4, it ends up being free.
Serve with a salad on the side – delicious!
This recipe for Slimming World Moussaka serves 4 and is Free when Food Optimising. Or add 6 Syns if not using cheese as a Healthy Extra
Slimming World Food Diary Printable
If you follow Slimming World, you will know that one of the crucial things to your success is keeping a Slimming World Food Diary.
I’ve got a free printable Slimming World Food Diary & Meal Planner here which now includes a diary for Extra Easy SP.
More Slimming World Friendly Recipes
Want a few Slimming World recipes to try next? Here are some of our favourites:
- Slimming World Southern-Style Chicken, Sweet Potato Wedges & Slaw
- Chicken and Bacon Risotto (Slimming World Recipe)
- Extra Easy Chicken Tikka & Aubergine Rice Pilaf (Slimming World Friendly)
Know someone who is following Slimming World and would love to try this recipe? Why not forward it onto them by email or WhatsApp?
- There are several steps to making this dish – which I find seems to be a running theme in a lot of Greek-Cypriot recipes! The end results are always worth it though!
- Slice the aubergine (eggplant) and potatoes into 1cm thick slices. You can do them in rounds or lengthways, it doesn’t really matter.
- The potatoes are cooked in boiling water for a few minutes until just tender. Try to keep the slices whole when you drain them, but if they fall apart a bit, don’t worry!
- Use non-stick baking trays (although I still spray them with a little low-fat cooking spray still!) to place the sliced aubergine and potatoes onto. Spray with more cooking spray and season with a sprinkling of salt and ground cinnamon.
- The veggies will get more cooking time when combined in the layers of the dish, so you want them to be browned off a bit in the oven. I’ve said 30 minutes or so (because my old gas oven likes to take its time these days!), but it may not take a fan-oven quite so long.
- The meat sauce is easy to make – you can adjust the herbs and spices to your personal preference if you like.
- The topping is super quick and simple to make – you just whisk the ingredients together and it’s ready to pour.
- When all the components of the dish are ready it’s time to assemble.
- I used a baking dish that was around 13″ x 9″ to make my moussaka.
- A layer of aubergine is first, followed by potatoes, then the meat sauce in the middle followed by another layer of aubergine and potatoes, and finally the topping.
- Sprinkle cheese over the topping and bake for about half-an-hour or until golden and piping hot.
- Enjoy with a side salad!
- 700g large potatoes, peeled and cut into 1cm-thick slices
- 3 medium aubergines, sliced into 1cm-thick rounds
- Low-calorie cooking spray
- Salt and freshly ground black pepper
- 1 tsp ground cinnamon, divided
For the Meat Sauce
- 500g lean beef mince, 5% fat or less
- 1 large onion, finely chopped
- 4 large garlic cloves, crushed
- 1 beef stock cube
- 2-3 tsp dried mint
- 2-3 tsp dried oregano
- 2-3 tsp ground cinnamon
- 3 Tbsps tomato purée
- 1 (400g) can chopped tomatoes
- Salt and freshly ground black pepper
For the Topping
- 4 medium eggs
- 250g Quark
- 300g fat-free Greek yogurt
- 160g reduced-fat Cheddar cheese
- Preheat oven to 220C/425F/Gas 7.
- Place potato slices into a saucepan of boiling water and cook for 3-4 minutes until just tender.
- Drain and place the sliced potatoes onto a non-stick baking sheet in a single layer. Spray with low-calorie cooking spray and season to taste with salt and pepper and half a teaspoon of ground cinnamon.
- Place the sliced aubergines onto a non-stick baking sheet in a single layer. Spray with low-calorie cooking spray and season to taste with salt and pepper and half a teaspoon of ground cinnamon.
- Put the trays of potato and aubergine slices into the oven to bake for 30-40 minutes, turning halfway until browned.
- When the vegetables are cooked, reduce over to 200C/400C/Gas 6.
- To make the meat sauce, dry fry the beef mince in a non-stick deep frying pan over medium-high heat until browned. Drain off any excess liquid and set meat aside. Wipe pan with a paper towel.
- Return the pan to the heat and spray with low-calorie cooking spray. Fry the onions and garlic for about 5 minutes until softened - add a splash of water if they start to stick.
- Add the browned mince back to the pan, crumble in the beef stock cube and stir.
- Add the dried mint, dried oregano, and cinnamon - you can add more/less to your personal taste if you wish. Stir.
- Add the tomato purée and canned chopped tomatoes and stir everything to combine. Add salt and pepper to personal taste.
- Bring to the boil and reduce to a low simmer for 20 minutes.
- Meanwhile, make the topping by cracking the eggs into a large mixing jug and beat with a fork. Add the Quark and fat-free Greek yogurt and whisk everything together well. Season with salt and add a handful of the cheese to the mixture. Set aside.
- To assemble the moussaka, spray a non-stick baking dish (approx 13" x 9") with low-calorie cooking spray and place half the aubergines in a layer in the bottom of the dish followed by a layer of half of the potatoes.
- Pour the meat sauce over the potato layer and spread evenly.
- Add a layer of the rest of the aubergines, followed by a layer of the rest of the potatoes.
- Pour over the topping and spread evenly.
- Sprinkle with the remaining cheese.
- Bake in the oven for 30-40 minutes until golden and piping hot.
- Serve with a side salad,
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 678Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 289mgSodium: 713mgCarbohydrates: 95gFiber: 17gSugar: 30gProtein: 74g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
About Slimming World
Slimming World’s Food Optimising plan is a healthy, flexible approach, based on everyday foods, to help people lose weight without ever going hungry. It’s a practical, family-friendly plan that fits easily into everyday life and doesn’t require complex weighing and measuring or obsessive calorie counting. – Slimming World
Disclosure: I am not affiliated with Slimming World in any way other than being a member and following their Food Optimising plan. This recipe may have been adapted from a Slimming World magazine or book. If you are reading this blog post or printing this recipe the chances are you already follow SW and know all the ins-and-outs of how it works. Please check with your consultant, in your member pack, or online at Slimming World’s website for full and up-to-date details about the plan as it may be updated from time to time in line with the latest nutritional information. I am not a doctor or dietician, or providing medical advice and hold no responsibility for the complete accuracy of calorie counts and nutritional information. And where applicable, Syns in Slimming World friendly recipes. I advise you to check your own resources if you are using recipes to lose weight. All weight-loss programs should be followed on advice from a doctor.