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keto-greek-moussaka-8

Keto Greek Moussaka

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Prep Time 1 hour
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Servings: 6
Course: dinner
Cuisine: American, greek
Calories: 422
Ingredients Equipment Method Notes

Ingredients
  

Filling:
  • 1 lbs Lean Ground Beef
  • 50 grams Diced Onion Approx. Half of an Onion.
  • 2 Eggplants Approx. 500 grams.
  • 1 Zucchini Approx. 200 grams.
  • 5 tbsp Olive Oil
  • 2 tbsp Tomato Paste
  • 2 Garlic Cloves Minced.
  • 1 tsp Dried Oregano
  • 1 tsp Salt +More to Taste.
  • 1/2 tsp Pepper + More to Taste.
  • 1/2 tsp Ground Cinnamon
  • 1/8 tsp Ground Clove
Topping
  • 1 1/2 cups Plain Greek Yogurt
  • 3 Eggs
  • 150 grams Feta Cheese
  • 1/4 tsp Nutmeg
  • 1/4 Cup Grated Parmigiano-Reggiano

Equipment

  • 9x9 Baking Pan

Method
 

Oven Baked Vegetables:
  1. Preheat the oven to 400°F.
  2. Thinly slice the eggplant and zucchini lengthwise so that they are 1/2 thick.
  3. Place the zucchini and eggplant on a large baking pan, drizzle with 4 tbsp of olive oil (eggplants love to soak up the oil!). Evenly coat with salt & pepper (to taste).
  4. Bake the eggplant and zucchini in the oven for 20 minutes.
  5. While the vegetables are cooking, prepare your filling.
Filling:
  1. Heat a large pan over medium high heat and add 1 tbsp of olive oil.
  2. Add diced onion to the pan and cook for 2-3 minutes until translucent.
  3. Add minced garlic and cook for 1 minute, until fragrant.
  4. Add cinnamon, clove, oregano and tomato paste to the pan. Stir and cook for another 2 minutes.
  5. Add minced ground beef, 1/2 tsp of pepper, and 1 tsp of salt. Cook until browned. Approx. 5-8 minutes.
  6. While the filling is cooking, assemble the topping.
Topping (Keto Béchamel Sauce):
  1. Place yogurt, feta cheese, eggs and nutmeg to a blender. Blend until combined.
Assemble the Moussaka:
  1. Before assembling the Moussaka, mix in a small amount of the béchamel sauce to the filling. This will help it stay together. I generally don't measure this, but it's approx. 3-5 tbsp.
  2. Lightly grease the baking dish. Using a slotted spoon, add a small amount of filling to the bottom of the pan (this will flavor our vegetables!).
  3. Place the first layout of eggplant to the baking dish.
  4. Add half the amount of the remaining filling on top of the eggplant.
  5. Layer the zucchini (and remaining eggplant if any) on top of the filling.
  6. Layer remaining filling on top of the vegetables.
  7. Pour the keto béchamel sauce on top of the mixture.
  8. Bake the Keto Moussaka for 45 minutes. When there is 15 minutes remaining, remove the moussaka and sprinkle grated Parmigiano-Reggiano cheese. Return to oven and bake for remaining 15 minutes.
  9. Once done cooking , remove the moussaka from the oven and place on a cooling rack. Cover with aluminum foil and let sit for 25-30 minutes. We want the Moussaka to firm up. NOTE: Do not skip this step! This allows the Moussaka to set. If you cut into the dish too soon, it will fall apart.
  10. Serve with a simple or greek salad and enjoy!

Notes

Nutrition Information: (6 Servings)
  • 423 Calories
  • 10.2g Carbohydrates
  • 3.4g Fiber
  • 32.1g Fat
  • 26.5g Protein 
 
Net Carbs: 6.8g / Serving