Eggplant Moussaka is a beloved dish with its origins in Mediterranean cuisine, particularly Greek. Traditionally made with layers of eggplant, mince, tomato sauce, and creamy béchamel sauce, it’s a hearty and comforting meal. For those following a keto lifestyle, finding ways to enjoy such classics without compromising on taste or health goals can be a delightful challenge. In this recipe, I’ll show you how to create a keto-friendly version of Eggplant Moussaka that’s just as indulgent and satisfying as the original.

Preparation Time: 30 minutes

Cooking Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 6

Ingredients:

The Eggplant Layers:

• 2 medium-sized eggplants, sliced into 0.5 cm thick rounds
• Salt, for sweating the eggplant
• Olive oil, for brushing the eggplant

For the Meat Sauce:

• 450g minced lamb or beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can crushed tomatoes
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• Olive oil for cooking

For the Béchamel Sauce:

• 1 cup cream
• 2 egg yolks
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

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Instructions:

Preheat your oven to 200°C.

Prepare the Eggplant:

• • Slice the eggplants into rounds, about 0.5cm thick.
  • Sprinkle salt over the eggplant slices and let them sit for about 15 minutes to draw out excess moisture.
  • After 15 minutes, pat the eggplant slices dry with paper towels to remove the salt and moisture.
  • Brush both sides of the eggplant slices lightly with olive oil and place them on a baking sheet lined with baking paper.
  • Roast the eggplant slices in the preheated oven for about 15-20 minutes, or until they are tender and lightly browned. Remove from the oven and set aside.

Prepare the Meat Sauce:

• In a large pan, heat a tablespoon of olive oil over medium heat.
• Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
• Add the minced lamb or beef to the pan and cook until browned, breaking it up with a spoon as it cooks.
• Once the meat is browned, add the crushed tomatoes, cinnamon, nutmeg, salt, and pepper. Stir well to combine.
• Allow the sauce to simmer for about 10-15 minutes, stirring occasionally, until it thickens slightly. Remove from heat and set aside.

Prepare the Béchamel Sauce:

• In a small saucepan, heat the cream over medium-low heat until it’s warm but not boiling.
• In a separate bowl, whisk together the egg yolks and grated Parmesan cheese until smooth.
• Slowly pour the warm cream into the egg yolk mixture, whisking constantly to prevent curdling.
• Return the mixture to the saucepan and continue to cook over low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Season with salt and pepper to taste.

Assemble the Keto Moussaka:

• In a greased 9×13 inch baking dish, layer half of the roasted eggplant slices on the bottom.
• Spread half of the meat sauce evenly over the eggplant layer.
• Repeat the layers with the remaining eggplant slices and meat sauce.
• Pour the béchamel sauce over the top of the meat sauce layer, spreading it evenly with a spatula.

Bake the Keto Moussaka:

• Place the assembled moussaka in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and bubbly.
• Remove from the oven and let it cool for a few minutes before serving.

Serve and Enjoy:

• Slice the moussaka into squares and serve hot, garnished with fresh parsley if desired.
• Enjoy this keto-friendly twist on a classic eggplant moussaka!

This Keto Eggplant Moussaka recipe proves that you don’t have to sacrifice flavour or satisfaction when following a low-carb lifestyle. With layers of roasted eggplant, savoury meat sauce seasoned with aromatic spices, and a rich béchamel sauce made from keto-friendly ingredients, this dish is sure to become a new favorite in your keto recipe repertoire. Whether you’re following a ketogenic diet or simply looking for a delicious and nutritious meal, this eggplant moussaka is a winner every time!