Low-carb moussaka

Our low-carb version of this Greek classic is juicy, cheesy, packed with vegetables and way quicker and easier to prepare than the original. Even the Greek gods would lick their fingers after savoring this hearty meal.
Our low-carb version of this Greek classic is juicy, cheesy, packed with vegetables and way quicker and easier to prepare than the original. Even the Greek gods would lick their fingers after savoring this hearty meal.
USMetric
4 servingservings

Ingredients

  • 23 lb 300 g eggplant
  • 4 tablespoons 4 tablespoons olive oil
  • 1 1 yellow onionyellow onions
  • 2 2 garlic clove, choppedgarlic cloves, chopped
  • 1 teaspoon 1 teaspoon ground cinnamon
  • 1 tablespoon 1 tablespoon paprika powder
  • 1 tablespoon 1 tablespoon dried oregano
  • 1 teaspoon 1 teaspoon salt
  • ½ teaspoon ½ teaspoon ground black pepper
  • 1¼ lbs 500 g ground chicken, or any other ground meat
  • ½ cup 125 ml tomato sauce
Cheese sauce
  • 3 oz. 75 g cream cheese
  • ½ cup 125 ml heavy whipping cream
  • 1 1 garlic clove, pressedgarlic cloves, pressed
  • ¼ teaspoon ¼ teaspoon salt
  • 7 oz. 200 g shredded cheese
Serving
  • 3 oz. 75 g leafy greens (optional)

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 360°F (185°C).
  2. Cut the eggplant into small dices, around half an inch (1x1 cm). In a large frying pan, fry eggplant in olive oil on medium heat. Salt and pepper.
  3. Add chopped onion, garlic and spices. Fry for a few minutes until the onion and eggplant start to soften and get some color.
  4. Add ground meat and fry until cooked through. Stir in tomato sauce and let it simmer for a few minutes.
  5. In a saucepan, mix the ingredients for the cheese sauce - save half of the cheese for the top! Let simmer for a few minutes until it thickens.
  6. Transfer the meat into a large baking dish or several small ones. Pour the sauce on top and top with the remaining cheese.
  7. Place in the oven for about 20 minutes or until the cheese turns a nice golden color. Serve with leafy greens.

Tip!

Moussaka is the perfect dish to prepare when you’re expecting a crowd and it also works great for your lunchbox. It’s also one of those dishes that tastes even better the next day!

For the extra Greek touch, treat yourself to a nice salad to go with the moussaka – leafy greens with feta cheese, red onion and olives.

12 Comments

  1. Gertrude
    Do you peel the eggplant?
    Reply: #2
  2. Scott
    No, just slice it as it comes :)
  3. Gertrude
    Thanks. Trying this tonight.
  4. Jenny
    This is so good! Used zucchini instead of eggplant and beef mince. Great alternative for those missing lasagne (very cheesy and meaty). Lovely!!
  5. LENNART
    I think step 5 should say pour half the béchamel into the eggplant mix and mix thoroughly, then put it in the baking dish, then pour on the remaining béchamel over the top and top with remaining cheese. Step 5 isn't very clear.
    Reply: #7
  6. Lianne
    Hi what do you mean by tomato sauce? I’m in the UK. I’m guessing not ketchup. Is this tinned tomatos? Thanks
    Reply: #8
  7. Gillian Clarke
    Didn’t mean to report comment! Sorry!
  8. Liza
    I googled it and it’s Passata
  9. Simon
    what is tomato sauce? is it tomato puree?
  10. Karla
    So VERY good. I love a recipe that can be scaled down for 1 or 2 and doesn't sacrifice flavor. I definitely put this in my favs.
  11. Greenbee
    I used minced lamb to get the authentic Greek flavor. Yummy, But I am thinking that maybe I should have drained some of the fat off the lamb as the finished dish is swimming in oil / lamb fat. Still tastes great but some folks would find it way too greasy and it is definitely not suitable for a lunch box! Thanks.
  12. Alix
    Very tasty and can be scaled down to 2 portion, comes out great! I used Passata Tomato Sauce and I would recommend extra cinnamon, found the taste could be a bit stronger. Enjoy!

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