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Now that I’m back in town from Europe, I have been eager to open up all of the cookbooks that I purchased during my travels and dive into more European cuisine. One of my favorite discoveries during my time abroad happened while I was in Athens, as I discovered my love for moussaka. This is an eggplant-based dish that includes other vegetables and ground meat. Since it’s Cholesterol Awareness Month, I thought that I would make a better-for-you version of this tasty dish using Mazola® Corn Oil and a few other ingredient swaps. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
Even if you’re not a fan of eggplant, you’re going to love this dish! Traditional moussaka is made with olive oil, ground beef or lamb and a creamy layer of bechamel on top. To create a lighter version of this dish, I swapped the olive oil for Mazola Corn Oil, the ground beef for turkey and created a creamy topping using Greek yogurt and eggs instead of butter and milk.
Mazola® Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health. It has a variety of uses including baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing.
Mazola Corn Oil has more cholesterol-blocking plant sterols than other cooking oils – four times more than extra virgin olive oil and one and a half times more than canola oil. Clinical studies indicate that when consumed as part of a diet low in saturated fat and cholesterol, plant sterols can help reduce the absorption of cholesterol in the gut.
What I love most about this recipe is that it is quick and easy to make during the weeknight rush and is loaded with flavor. I first tried this dish during a food tour in Athens and was impressed that I actually enjoyed the eggplant in the recipe. I’m almost certain that your entire family will enjoy this meal, even the pickiest of eaters like myself. It is even really great as leftovers. Give this recipe a try this week to celebrate Cholesterol Awareness Month and let me know what you think! I’m curious to know your thoughts on moussaka and if this dish makes you fall in love with eggplant, too!
- 1 tablespoon Mazola® Corn Oil
- 10 ounces ground turkey
- 2 cups cubed eggplant
- 1 cup chopped red bell pepper
- ½ cup chopped yellow onion
- 1 tablespoon dried thyme
- 1 tablespoon finely chopped garlic
- 1 cup canned white beans, rinsed, drained, and slightly mashed
- 1 cup chopped tomato
- 1 cup tomato sauce
- ¼ cup unsalted chicken stock
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ¾ cup plain 2% reduced-fat Greek yogurt
- 2 large eggs, lightly beaten
- ¼ cup chopped fresh flat-leaf parsley
- 2 tablespoons pine nuts, toasted
- Preheat oven to 400°F.
- Heat Mazola Corn Oil in a large skillet over medium-high. Add turkey; cook 5 minutes or until browned. Add eggplant, bell pepper, onion, thyme, and garlic; cook 6 minutes.
- Add mashed beans, tomato, tomato sauce, stock, salt, and pepper; bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Spoon mixture into a 2-quart glass or ceramic baking dish.
- Combine yogurt and eggs in a bowl. Pour yogurt mixture over dish. Bake at 400°F for 12 to 14 minutes or until bubbly and yogurt mixture is set. Sprinkle with parsley and pine nuts.