Middle Eastern Moussaka

Middle Eastern Moussaka

Layers of roasted eggplant, cinnamon-spiced beef, and creamy yogurt-feta topping come together in this high-protein, low-carb comfort meal that’s full of bold, rich flavor.

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What they are

This one’s comfort food with a Middle Eastern twist. It has all the layers you want: soft roasted eggplant, flavorful cinnamon beef, and a creamy yogurt-feta topping that bakes to golden perfection. It’s hearty, high in protein, and surprisingly light for how satisfying it tastes. Whether you’re cooking for the week or making dinner for friends, this one always delivers.

Why You'll Love It

You’ll love this one because it’s comforting, flavorful, and high in protein. The combination of cinnamon-spiced beef and creamy yogurt topping gives it that classic moussaka flavor but with a lighter, fresher feel. It’s rich without being heavy and full of Middle Eastern spices that make every bite hit.

🥗 Comfort food, redefined – all the flavor of traditional moussaka made lighter and higher in protein.

⏱️ Meal-prep friendly – makes great leftovers that reheat beautifully.

💪 Balanced and satisfying – packed with protein, fiber, and healthy fats.

What Makes it Work

This recipe balances everything perfectly. The eggplant adds fiber and texture, the lean beef or lamb brings protein and richness, and the yogurt-feta topping keeps it creamy without weighing it down. The cinnamon, cumin, and coriander give it that warm Middle Eastern depth, while the fresh herbs and lemony notes keep it bright. It’s the kind of meal that feels indulgent but fuels you at the same time.

Ingredients Swaps and Additions

You can make this with either beef or lamb for different flavor profiles. Swap feta for ricotta or cottage cheese if you prefer a milder topping. For a vegetarian version, use lentils or chickpeas instead of meat. You can also layer in zucchini or spinach if you want more veggies.

What to Serve With This

This moussaka is filling on its own but pairs perfectly with a light cucumber salad, roasted veggies, or cauliflower rice. You can also serve it with a dollop of Greek yogurt and extra herbs for freshness.

FAQS

This moussaka is filling on its own but pairs perfectly with a light cucumber salad, roasted veggies, or cauliflower rice. You can also serve it with a dollop of Greek yogurt and extra herbs for freshness.

How to Store

Let the moussaka cool completely before storing. Keep covered in the fridge for up to four days or freeze individual portions for easy meals later in the week. Reheat in the oven at 350°F until warmed through.

Middle Eastern Moussaka

Layers of roasted eggplant, cinnamon-spiced beef, and creamy yogurt-feta topping come together in this high-protein, low-carb comfort meal that’s full of bold, rich flavor.

Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes

MACROS:

462 Calories • 46g Protein • 28g Carbs • 15g Fiber • 13g Net Carbs • 17g Fat

INGREDIENTS

For the Eggplant:

2 (1 lb) eggplants, cut into 0.3-inch round slices
Kosher salt
Olive oil cooking spray

For the Cinnamon Beef Filling:

2 tsp extra-virgin olive oil
1 lb lean ground beef or lamb
1 medium yellow onion, diced
3 garlic cloves, minced
3 tbsp tomato paste
2 tsp dried oregano
3/4 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp ground coriander
1 (14 oz) can crushed tomatoes
1 cup beef bone broth
Kosher salt and freshly ground black pepper
Pinch monk fruit sweetener (optional)
1 cup Kaizen lumache pasta, cooked and rinsed according to package instructions

For the Yogurt Topping:

2 cups nonfat plain Greek yogurt
1 cup crumbled feta cheese
2 tbsp arrowroot flour
2 large eggs
Kosher salt
2 tbsp freshly grated parmesan cheese
2 tbsp chopped fresh parsley, for garnish
1 tbsp chopped fresh mint, for garnish

DIRECTIONS

Place a wire rack inside a baking sheet. Lightly salt eggplant slices on both sides and set on the rack for 20 minutes to draw out moisture. Preheat oven to 425°F.
In a large sauté pan, heat olive oil over medium heat. Add beef and cook, breaking it up until browned, about 7 to 9 minutes. Add onion and garlic and cook 4 to 5 minutes until softened. Stir in tomato paste, oregano, cinnamon, cumin, and coriander. Cook 1 to 2 minutes until fragrant.
Add crushed tomatoes and bone broth. Season with salt and monk fruit if desired. Simmer for 10 to 15 minutes until thickened. Stir in the cooked pasta during the last few minutes of simmering.
Line two baking sheets with parchment paper. Lay eggplant slices in a single layer, pat dry, and spray lightly with oil. Roast for 20 to 25 minutes until golden and softened.
In a food processor, blend yogurt and feta until smooth. Add arrowroot flour, eggs, and salt, then pulse until combined.
Reduce oven to 350°F and lightly grease a 9x13-inch baking dish. Layer half of the eggplant slices on the bottom, top with the beef mixture, then layer the remaining eggplant. Spread the yogurt topping evenly and sprinkle with parmesan.
Bake for 30 to 35 minutes until golden and bubbling. Broil 2 to 4 minutes at the end for extra color. Rest 10 minutes before topping with parsley and mint.