Low-Carb Moussaka

Name: Low-Carb Moussaka
Total time: 30 min
Yield: 4 servings
Ingredients: 500g lamb mince, ideally around 20% fat; 2 aubergines, about 500 g total, sliced lengthways; 30ml extra virgin olive oil (2 tbsp); 80g onion, finely diced (1/2); 8g garlic, finely grated or crushed (2 cloves); 500g tomato passata; 3g dried oregano (1 tsp); 1g ground cinnamon (1/2 tsp); 4g sea salt (3/4 tsp); 1 pinch black pepper; 200g full-fat Greek yogurt; 1 egg; 60g feta, finely crumbled

Lamb mince simmered with tomato, cinnamon and oregano, layered with roasted aubergine under a golden yogurt-feta top. A proper Sunday-dinner moussaka, rich and unhurried.

Serves: 4
Total: 30min

Programs: Keto

Per serving

Calories: 598kcal
Protein: 33g
Carbs: 23.7g
Fat: 42.1g
Fibre: 6.5g

Ingredients

MetricUS

For 4 servings · MetricUS

500glamb mince, ideally around 20% fat
2aubergines, about 500 g total, sliced lengthways
30mlextra virgin olive oil2 tbsp
80gonion, finely diced1/2
8ggarlic, finely grated or crushed2 cloves
500gtomato passata
3gdried oregano1 tsp
1gground cinnamon1/2 tsp
4gsea salt3/4 tsp
1 pinchblack pepper
200gfull-fat Greek yogurt
1egg
60gfeta, finely crumbled

1 lblamb mince, ideally around 20% fat
2 mediumeggplants, sliced lengthways
2 tbspextra-virgin olive oil
½ mediumonion, finely diced
2 clovesgarlic, finely grated or crushed
2 cupstomato passata
1 tspdried oregano
½ tspground cinnamon
¾ tspsea salt
1 pinchblack pepper
7 ozfull-fat Greek yogurt
1egg
2 ozfeta, finely crumbled

Method

Heat the oven to 220°C / 425°F and line 2 trays or 1 large tray with baking paper.
Put the aubergine slices onto the tray, brush or drizzle with 15 ml (1 tbsp) of the olive oil, season lightly, and roast for 18 to 22 minutes until softened and lightly golden.
Meanwhile, heat the remaining 15 ml (1 tbsp) olive oil in a large frying pan over a medium- high heat.
Add the onion and cook for 5 to 6 minutes until softened. Add the garlic, oregano, and cinnamon and stir for 30 seconds.
Add the lamb mince and cook for 6 to 8 minutes, breaking it up well, until browned.
Stir in the passata, sea salt, and black pepper. Simmer for 10 to 12 minutes until rich and thick rather than watery.
In a bowl, whisk together the Greek yogurt, egg, and half of the feta.
Layer half the aubergine into a baking dish, spoon over the lamb mixture, then top with the remaining aubergine. Spread over the yogurt topping and finish with the remaining feta.
Bake for 18 to 22 minutes until golden at the edges and heated right through.
Rest for 5 minutes, then serve 1 quarter of the dish per person with one of the recommended side-dish pairings.

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