Low-carb moussaka

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.

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.
USMetric
4 servingservings

Ingredients

  • 10 oz. 300 g eggplant
  • 4 tbsp 4 tbsp olive oil
  • 1 1 yellow onionyellow onions
  • 2 2 garlic clove, choppedgarlic cloves, chopped
  • 1 tsp 1 tsp ground cinnamon
  • 1 tbsp 1 tbsp paprika powder
  • 1 tbsp 1 tbsp dried oregano
  • 1 tsp 1 tsp salt
  • ½ tsp ½ tsp ground black pepper
  • 20 oz. 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 tsp ¼ tsp 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.

Video

Jill's low-carb moussaka

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31 Comments

  1. Gertrude
    Do you peel the eggplant?
    Replies: #2, #30
  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: #28
  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
    Replies: #8, #25
  7. 1 comment removed
  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!
  13. Kathleen
    We're dairy-free so I substituted cauliflower mash for the cream sauce. Delicious! The end product was kind of a cross between moussaka and shepherd's pie.
  14. Karen
    I make moussaka regularly only changing the cheese sauce to low carb. My Greek recipe book says a large handful of chopped parsley in the lamb mince mixture with lots of cinnamon. I always add fresh grated nutmeg to the topping & an egg yolk to help it set. One of my favourite dishes!
  15. Jessica
    Making soon! Can't wait!!
  16. Deb
    The printed recipe calls for 1 teaspoon cinnamon, but the video calls for 1 tablespoon. Which is correct?
  17. Cheryl
    Could you saue and bake in large cast iron skillet? It seems like such a small amount of tomato sauce and so many other ingredients it shouldnt matter.

    If so what size ci skillet?

    This sounds so yummy!

    Reply: #20
  18. Lisa
    What kind of shredded cheese does it require?
  19. Judy
    This was so good my husband wants it again next week. And he hates eggplant!
    Reply: #31
  20. Judy
    I made mine in a cast Iron skillet. Worked fine and easy clean up.
  21. julia
    I was so tempted by this recipe but had to improvise with a few of the ingredients based on what we had in - pork sausages skinned and squished-up, coconut oil, 1/2 tube of tomato puree plus drop of water to thin down, brie to make up for shortage of cream cheese ...wow! So impressed. Thank you very, very much!
  22. Susan
    Really good! My husband doesn't like eggplant, but it blended in so well he liked it. Mine came out a little soupy, but I switched a couple of ingredients. I think I'll try adding an egg yolk next time. I used a teaspoon of cinnamon and it seemed to be the right amount.
    Replies: #27, #32
  23. Alix
    This recipe was delicious, I highly recommend it!
  24. Anne W
    Excellent recipe. I used marinara for sauce, ground turkey with 15% fat and a swiss/gruyere shredded cheese mix. Cooked the meat/eggplant mixture in a cast iron skillet until it was thoroughly cooked and the eggplant was very soft. Assembled the casserole as directed and cooked it for 35 minutes (instead of 20) and let it rest a few minutes after removing from oven. My small household (myself, my husband and my elderly mom) LOVED it (and they are picky eaters!) It made 6 portions for us and I'm eating leftovers this morning!
  25. Una
    That's the trouble with this site all in American English - Ha, Ha. I too am British and had to look up even what ground meat was. I'm far from metropolitan London! Shredded cheese is grated cheese here. Egg plant is aubergine! Tex-mex, whixh is pn tbis week's shopping list, turns out to be cajoun!!! From the video it seems ground meat is the same as minced meat in England - because you put it in a mincer!!! LOL! All this translating. Glad it's not in Dutch! 😆
  26. Una
    I've got friends coming at the end of next week for lunch. Having started this diet and way of eating, don't want to lapse in any way, and at 10 carbs, fine out of my 20. Might end up with a few more carbs with having to supply a starter and a desert but I'll adjust my own meals accordingly so I don't go over 30 that day. Will try this recipe this week on myself so they're not guinea pigs!

    Thanks for all the good feed back - off now to my Yorkshire butchers!! No supermarket meat for me!

  27. Una
    Think Ill try it on a friend who doesn't like aubergine either! 👹
  28. Una

    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.

    I didn't do that. I kept back 100g of the cheese as it said - keep half the cheese (not the sauce!) for the top. Otherwise you won't have that lovely cheese crust, taste and the different texture!

    Good luck to everyone!

  29. Una
    I mean keep back 100g of the grated cheese (or shredded as you Americans say! 😆)
  30. Una
    Unless the recipe specifically says peel the aubergines - or eggplant or anything else that's edible - I wouldn't waste anything.
  31. Una

    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.

    I didn't do that. I kept back 100g of the cheese as it said - keep half the cheese (not the sauce!) for the top. Otherwise you won't have that lovely cheese crust, taste and the different texture!

    Good luck to everyone!

  32. Una
    Perhaps he thought it was mushrooms! I have a friend who says she doesn't like aubergines- let you know when it's on her plate!!! 😆

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