Tag Archives: Greek


31 Aug



3 peeled eggplants, cut into ½-inch-thick slices (about 3 pounds)
2 teaspoon kosher salt
Cooking spray
¼ teaspoon freshly ground black pepper
Meat mixture:
2 teaspoon olive oil
1 ¼ cups minced onion (about 1 large)
4 garlic cloves, minced
1 pound ground chicken breast
½ cup uncooked bulgur
3 tablespoons minced fresh mint
1/2teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/2 teaspoon ground allspice
1 (28-ounce) can diced tomatoes, undrained
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup fat-free milk
2 garlic cloves, crushed
½ cup (2 ounces) feta cheese
1/2 teaspoon ground nutmeg
1 cup plain low-fat yogurt


Preheat oven to 425°.

To prepare eggplant, place eggplant on several layers of paper towels; sprinkle evenly with 1 teaspoon salt. Cover with additional paper towels; let stand 10 minutes, pressing down occasionally. Lightly coat each slice with cooking spray; sprinkle with ¼ teaspoon pepper. Arrange eggplant in a single layer on 2 baking sheets. Bake at 425° for 8 minutes. Turn eggplant slices over. Rotate baking sheets; bake an additional 8 minutes.

To prepare meat mixture, heat oil in a large nonstick skillet over medium-high heat. Add onion, 4 garlic cloves, and chicken; sauté 6 minutes or until chicken is done. Stir in bulgur, mint, ¼ teaspoon pepper, 1/8 teaspoon salt, allspice, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; cool completely.

To prepare topping, melt butter in a medium saucepan over medium heat. Add flour, stirring with a whisk until well blended. Gradually add milk, stirring with a whisk until blended. Add 2 garlic cloves; bring to a boil. Reduce heat to low; cook 2 minutes or until thickened, stirring constantly with a whisk. Pour milk mixture into a food processor; add feta and nutmeg. Process until smooth; stir in yogurt.

Coat 2 (8-inch) square baking dishes with cooking spray. Divide half of eggplant slices between each dish; top each with 1 cup meat mixture. Repeat procedure with remaining eggplant and the remaining 2 cups meat mixture. Pour 1 ¼ cups topping mixture over each. Bake at 425° for 35 minutes or until top is bubbling.

4 servings each
Nutritional Information

CALORIES 230(20% from fat); FAT 5.1g (sat 2.7g,mono 1.3g,poly 0.4g); PROTEIN 20g; CHOLESTEROL 48mg; CALCIUM 167mg; SODIUM 581mg; FIBER 9.4g; IRON 1.3mg; CARBOHYDRATE 29.4g

WW 3 pts per serving

Yield 2 casseroles