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 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
  • 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. Cut the eggplant into small dices, around half an inch (1x1 cm), no need to peel it. In a large frying pan, fry eggplant in olive oil on medium heat. Salt and pepper.
  3. Add 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 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. Add ground nutmeg if you're using any, and stir well.
  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 gets 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.

If you're using a cast-iron skillet (or any oven-safe skillet) for frying the meat, you can easily pour the cheese sauce on top of the meat and build your moussaka in the skillet instead of having to use an extra baking dish. Saves time and cleaning up will be easier too!

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67 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.

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