Chef Philippe Massoud cleaned up this traditionally meatless Lebanese-style moussaka by roasting the eggplant rather than frying it, drastically reducing the oil content. The result is a lighter dish that still has big flavor. Serve over brown rice and sprinkle with fresh parsley.
2 lb eggplant, trimmed, peeled and cut into 1-inch cubes
1/4 cup olive oil, divided
1 cup thinly sliced yellow onion
5 tbsp thinly sliced garlic
3/4 lb Roma tomatoes, cored and roughly chopped, or 1 14.5-oz BPA-free can diced tomatoes
1 tsp sea salt
2/3 tsp ground allspice
1/8 tsp ground cinnamon
Preheat oven to 450˚F. Line a large baking sheet with paper towels and spread eggplant on sheet; set aside for about 15 minutes.
Remove paper towels from baking sheet and add 2 tbsp oil to eggplant; toss gently to coat. Transfer to oven and bake until edges are dark brown and crisp, about 16 minutes. Reduce oven temperature to 350˚F.
In a large pot, heat remaining 2 tbsp oil on medium. Add onion and sauté, stirring often, until softened but not browned. Add garlic and sauté until fragrant. Stir in tomatoes, salt, allspice, cinnamon and/cup water; bring to a boil then reduce to a simmer for 5 minutes.
Remove pot from heat and gently stir in eggplant. Transfer mixture to a large roasting pan and cover with a lid or foil.
Bake for 15 minutes; remove lid and bake for 30 minutes more.
This classic English staple, which is often loaded with calories, fat and sodium, gets a makeover by swapping out the ground beef for protein-rich lentils and tasty broccoli. Like all legumes, lentils are high in protein and fiber. The insoluble fiber found in lentils improves digestion, therefore helping to reduce the risk for diverticulosis, a common digestive disorder in elderly people. The soluble fiber found in lentils helps trap bile and carry it through the digestive tract. Plus, we’ve made the traditional mashed potato crust even tastier (and healthier!) in our Clean Eating recipe by mashing savory sweet potatoes and cottage cheese along with the redskins.