The Ultimate MAKEOVER
Moussaka
Angela Nilsen transforms a classic hearty dish into one that still tastes rich – but becomes light and superhealthy Photographs Stuart Ovenden
42 BBC Good Food Middle East June 2016
Think of a typical Greek dish and moussaka is probably top of the list – but food writer Rena Salaman says it is really an Arab dish. Despite that, the Greeks have claimed it as their own. With its rich layers of meaty sauce, fried aubergine and cheesy béchamel sauce topping, there was much to lighten. Rena told me that ‘unless the aubergine is fried, the moussaka doesn’t taste nice’, so keeping the richness would be paramount – but I wondered if this would be possible without frying and using lots of fat?
Seeking advice Lamb mince is traditionally used for moussaka, but is very fatty. Nutrition expert Fiona Hunter suggested that I switch to beef, the leanest I could find. Using less mince and bulking it out with extra veg was another idea, along with grilling instead of frying the aubergine. ‘When fried, aubergine soaks up olive oil like a sponge, so although it’s absorbing good fat, it’s still fat.’ Getting the balance of aubergine to meat was important, Rena told me. ‘In restaurants in Greece, moussaka can be full of potato and very little aubergine. You could add some courgette, but to make it properly it has to be aubergine – and lots of it. Its melting texture goes so well with the mince.’
Photograph, food styling and styling ANGELA NILSEN
Less than a third of the fat!