Low Carb Moussaka
Enjoy a truly tasty experience with Moussaka! This flavorful dish layers grilled eggplant, savoury meat sauce and creamy cheese for an unforgettable meal.
Prep Time 20 minutes mins
Cook Time 1 hour hr 45 minutes mins
Course Main Course
Servings 8
Ingredients
- 2 large eggplant sliced lengthwise
- 1 tsp salt
- ¼ cup olive oil
Sauce:
- 1 tbsp olive oil
- 1 onion diced
- 3 garlic cloves minced
- 1 kg beef minced
- 3 tbsp tomato paste
- 400 g can diced tomatoes
- ½ cup beef broth
- 2 bay leaves
- 1½ tsp dried oregano
- ½ tsp cinnamon ground
- ¼ tsp allspice
- ¼ tsp nutmeg ground
- 1 tsp salt
- ½ tsp black pepper
Cheese Topping:
- 300 g fresh ricotta cheese
- ½ cup parmesan cheese grated
- 1 cup mozzarella cheese grated
- ¼ tsp nutmeg ground
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Lay the sliced eggplants flat and season with salt on both sides. Set aside for 10 minutes to allow the salt to draw out excess liquid.
- Pat dry the eggplant slices with kitchen towel.
- Heat a large frying pan with 1 tbsp oil, add the eggplant slices and lightly fry on both sides until golden brown, remove and drain on kitchen paper towel. Repeat with remaining eggplant slices.
- To prepare the sauce: Heat 1 tbsp oil in a large pot and sauté the onion until softened and translucent. Add the garlic and continue to cook for a further 2 minutes.
- Add the beef mince to the pot and brown the beef mince.
- Add all remaining sauce ingredients to the pot. Stir and bring to a boil.
- Reduce heat and simmer for 20 minutes, stirring to ensure the sauce doesn’t burn, until the sauce thickens. Adjust seasoning to taste.
- Add all of the cheese topping ingredients, except for ½ cup mozzarella cheese, to a mixing bowl and mix to combine.
- Preheat the oven to 180C/350F.
- To assemble: Spread a thin layer of sauce over the bottom of a baking dish. Top with a layer of cooked eggplant.
- Add the remaining sauce and another layer of eggplant slices.
- To finish add the cheese topping in an even layer, sprinkle with reserved cheese. Bake in the oven for 30 minutes.
- Once cooked allow the moussaka to rest for 10 minutes before cutting and serving.
Video
Notes
- Store, covered, in the fridge for up to 5 days or freeze for up to 1 month.
- Serve with your favourite vegetables or side salad.