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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
Course dinner
Cuisine American, greek
Servings 6
Calories 422 kcal

Equipment

  • 9x9 Baking Pan

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

Instructions
 

Oven Baked Vegetables:

  • Preheat the oven to 400°F.
  • Thinly slice the eggplant and zucchini lengthwise so that they are 1/2 thick.
  • 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).
  • Bake the eggplant and zucchini in the oven for 20 minutes.
  • While the vegetables are cooking, prepare your filling.

Filling:

  • Heat a large pan over medium high heat and add 1 tbsp of olive oil.
  • Add diced onion to the pan and cook for 2-3 minutes until translucent.
  • Add minced garlic and cook for 1 minute, until fragrant.
  • Add cinnamon, clove, oregano and tomato paste to the pan. Stir and cook for another 2 minutes.
  • Add minced ground beef, 1/2 tsp of pepper, and 1 tsp of salt. Cook until browned. Approx. 5-8 minutes.
  • While the filling is cooking, assemble the topping.

Topping (Keto Béchamel Sauce):

  • Place yogurt, feta cheese, eggs and nutmeg to a blender. Blend until combined.

Assemble the Moussaka:

  • 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.
  • 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!).
  • Place the first layout of eggplant to the baking dish.
  • Add half the amount of the remaining filling on top of the eggplant.
  • Layer the zucchini (and remaining eggplant if any) on top of the filling.
  • Layer remaining filling on top of the vegetables.
  • Pour the keto béchamel sauce on top of the mixture.
  • 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.
  • 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.
  • 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 
Keyword Keto, Low Carb, Moussaka