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

  • 1 lb 450 g eggplant
  • ¼ cup 60 ml olive oil
  • 1 (4 oz.) 1 (110 g) yellow onion, choppedyellow onions, chopped
  • 2 2 garlic clove, choppedgarlic cloves, chopped
  • 1 tbsp 1 tbsp 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
  • 1¼ lbs 550 g ground chicken, or any other ground meat
  • ½ cup 120 ml tomato sauce
Cheese sauce
  • ½ cup 120 ml heavy whipping cream
  • 3 oz. (6 tbsp) 85 g (90 ml) cream cheese
  • 1 1 garlic clove, pressedgarlic cloves, pressed
  • ¼ tsp ¼ tsp salt
  • 2 cups (8 oz.) 475 ml (230 g) shredded Gouda cheese, divided
  • ¼ tsp ¼ tsp ground nutmeg (optional)
Serving
  • 3 oz. (1½ cups) 85 g (350 ml) leafy greens (optional)
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Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. Chop the eggplant into roughly 1/2-inch (1x1 cm) cubes. There's no need to peel it. In a large frying pan, fry eggplant in olive oil over medium heat.
  3. Add the yellow onion, garlic, ground cinnamon, paprika powder, dried oregano, salt, and pepper. Fry for a few minutes until the onion and eggplant start to soften and brown.
  4. Add the ground chicken and fry until cooked through. Stir in the tomato sauce and simmer for a few minutes.
  5. In a saucepan, combine the heavy whipping cream, cream cheese, garlic, salt, and half the Gouda cheese (save the other half for later). Simmer for a few minutes until it thickens. Add ground nutmeg if you're using any, and stir well.
  6. Transfer the ground chicken to a large baking dish or several small ones. Pour the cheese sauce over the top and sprinkle over the remaining Gouda cheese.
  7. Bake in the oven for about 20 minutes or until the cheese turns golden. Serve with leafy greens.
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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
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83 comments

  1. Purple
    Good, but too high in proteins per serving.
  2. Nelly
    It freezes well, and tastes better the next day...
  3. Missy
    Is draining the meat just assumed? Recipe doesn't mention, so I didn't and ended up with a concoction swimming in grease. Liked the cheese sauce, but the rest was literally hard to swallow. Any suggestions for next time?
    Reply: #54
  4. Kristin Parker Team Diet Doctor

    Is draining the meat just assumed? Recipe doesn't mention, so I didn't and ended up with a concoction swimming in grease. Liked the cheese sauce, but the rest was literally hard to swallow. Any suggestions for next time?

    Different meats yield different amounts of grease. The choice to drain the excess or not is always up to you!

  5. Anongrl
    As a Greek, I give this a huge thumbs up. I have cooked it in one-pot and it's a fantastic low-carb meal.
    Reply: #67
  6. Nicky
    I love this it is one of my favourites
  7. Rana Aboutaleb
    Its Masakaa, an Egyptian recipe, it is the same, except that we fry the eggplant and ofcourse the milk beshamel sauce, but i will do is that way as i am on keto now :)
  8. Pahtookie
    Nutrition values?
    Reply: #59
  9. Kristin Parker Team Diet Doctor

    Nutrition values?

    All of our recipes have the full nutrition information in the Nutrition+ tab under the list of ingredients.

  10. Debbie
    How many calories are we aloud a day I’m so confused and read everything, put in my weight height and target weight but the meal plan works out much higher than I worked out please help
    Reply: #61
  11. Kristin Parker Team Diet Doctor

    How many calories are we aloud a day I’m so confused and read everything, put in my weight height and target weight but the meal plan works out much higher than I worked out please help

    We don't recommend tracking or restricting calories. Here's why.
    https://www.dietdoctor.com/low-carb/calories

  12. Mary Hayes
    What is causing the carbs to be so high. I try to keep mine under 6 ounces per meal.
    Reply: #63
  13. Kerry Merritt Team Diet Doctor

    What is causing the carbs to be so high. I try to keep mine under 6 ounces per meal.

    This is one of our moderate low carb recipes. The carbs come from the eggplant, onion, garlic, tomato, cheese, cream, and spices.

  14. 1 comment removed
  15. Cheryl
    just tried this recipe, and my husband loves it ! I used venison (springbok) mince, It worked out well and no oil overload cause the venison is a very lean meat. Only comment would be that we found the portion size too big, and have put plenty away for tommorow. Going to make another and freeze in portions, its ideal as a quick fix with salads.
    Reply: #66
  16. Kristin Parker Team Diet Doctor

    just tried this recipe, and my husband loves it ! I used venison (springbok) mince, It worked out well and no oil overload cause the venison is a very lean meat. Only comment would be that we found the portion size too big, and have put plenty away for tommorow. Going to make another and freeze in portions, its ideal as a quick fix with salads.

    I am glad that you enjoyed this recipe! Thank you for taking the time to let us know.

  17. KarenKF
    I too am Greek and we loved this version of moussaka! Our only concern was that it was too rich due to the cheesy topping. Think with the leftovers, we might serve it over cauliflower rice to sub-due to flavors a little. I made this in the cast iron skillet and built it up from there and then stuck it in the oven to brown the top. Delish!!
  18. Adriana Gutierrez
    Easy and delicious!
  19. Vanessa
    What could be used instead of eggplant? I’m fructose intolerant and can’t eat eggplant :(
    Reply: #70
  20. Crystal Pullen Team Diet Doctor

    What could be used instead of eggplant? I’m fructose intolerant and can’t eat eggplant :(

    Zucchini would be a nice sub. You might need to drain the moisture a bit either by salting after you dice and letting it sit for 10-15 min or draining the pan after sautéing (after step 2 before the onion & spices) or both. Zucchini can have quite a bit of water. Cauliflower or green beans might also make good alternatives.

  21. William
    One of the five best thing I've ever put in my mouth! Thank you!
    Reply: #72
  22. Kristin Parker Team Diet Doctor

    One of the five best thing I've ever put in my mouth! Thank you!

    Fantastic! I am glad you enjoyed this dish so much.

  23. Emma
    This was fantastic, tasted exactly like moussaka. Highly recommend.
  24. Heather
    Can this be made a day ahead?
    Reply: #75
  25. Kerry Merritt Team Diet Doctor

    Can this be made a day ahead?

    Sure! Some say it tastes even better the next day!

  26. Diane
    Easy and delicious. Am going to try using the meat/cheese mixture over spaghetti squash. Thanks for another great recipe!
  27. Suzanne
    Tried this recipe last night and it was DELICIOUS! I used ground turkey. I couldn't find Gouda at the store, so had to use an aged cheddar I had. It was still amazing. I love gouda too and look forward to trying it that way next time. I definitely recommend using the optional nutmeg.
  28. Carole
    Any eggs in the bechemel?
    Reply: #79
  29. Kristin Parker Team Diet Doctor

    Any eggs in the bechemel?

    This is an egg free recipe. The sauce that's included is a little different from our bechamel recipe. You can view that recipe at this link if you would like to compare.
    https://www.dietdoctor.com/recipes/gluten-free-bechamel-sauce

  30. Leah
    It wasn't terrible. But I probably will not make this dish again. IF I do I would cut the cinnamon way down. 1 tbs was a bit much and over powered this dish.
    Replies: #81, #82
  31. Kerry Merritt Team Diet Doctor

    It wasn't terrible. But I probably will not make this dish again. IF I do I would cut the cinnamon way down. 1 tbs was a bit much and over powered this dish.

    Thanks for your feedback!

  32. G
    Leah, you are right about the cinnamon. One tablespoon for four servings would ruin it. One teaspoon is probably too much. I'd start with 1/2 t of cinnamon. Also cut back the oregano to 1/2 to 1 teaspoon instead of 1 Tablespoon. The higher amount of paprika would taste good (since I like paprika) but most of the recipes I looked at have little to none.
  33. Jacolyn
    EXCELLENT!!!! So full of flavor and easy enough to make. I followed the recipe with no alteration and LOVED it! I will try freezer 1/2 of recipe as it does make quite a few servings. I served with a salad for the perfect dinner.
  34. Leeny
    Did not find it too much cinnamon. This amount went perfectly with the other spices/herbs.
  35. Melody Patton
    Love this recipe. I make it a lot. Wish I could see calories without having to pay.
    Reply: #86
  36. Kerry Merritt Team Diet Doctor

    Love this recipe. I make it a lot. Wish I could see calories without having to pay.

    So glad you love it, Melody! Don't forget that you can try our membership for 30 days for free! https://www.dietdoctor.com/new-member

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