Low Carb Mousakka
Low Carb Mousakka
Low Carb Moussaka.
This recipe is a Greek based dish that is a delicious blend of the beef, red wine, herbs and spices. It’s cooked in layers with a creamy sauce that the whole family will love. Its a lovely dish that is also very easy to make. As part of this recipe, I am also sharing with you how I make my cheat “white sauce” as well. It is so quick to make, low in carbs, wheat free and requires no cooking to prepare- now that’s my favorite kind of recipe!
Lamb or Beef
Moussaka can be made using any type of minced/ground meat. I used to make it with lamb because that is used in the traditional recipe but I actually prefer the flavor of beef. You can also use whatever cheese you have at hand. I generally use mozzarella or tasty cheese but just make sure that it melts, so that it suits the recipe.
In cooler weather try serving this with green beans in butter with lots of cracked pepper on the side, but you can add your favorite side dish. For carb lovers, simply add some potato as a side serve. Mashed potatoes goes well as does scalloped or broiled/steamed potatoes, served in butter and parsley. In the warmer weather this dish goes really well with a fresh salad.
Some people still like to soak and salt their eggplant to remove the “bitterness ” from them. I just want to reassure you that there is no need to do that. Eggplants have actually been ‘bred’ to remove the bitterness. I have never salted an eggplant in my life and have never experienced any bitterness in anything that I make. I hope that makes you feel good, because removing this step is going to make life easier for you.
Easy White Sauce
A little more on my cheats ‘white sauce’ that I have used in this recipe. I generally blend 1 egg to about 150- 200ml of cream with salt and pepper, mix it well and use it like I would a Béchamel white sauce in dishes like this. If I was using more cream than 200 mls/5 ozs, I would probably add another egg to it to thicken it up as it cooks. I use this ‘white sauce’ to make lasagne as well and it makes life so much easier without having to create a roux based sauce. It’s ready in an instant and I don’t believe there is any real sacrifice in taste and of course….it’s low in carbs. You can also sub the cream for yogurt as well and it tastes great.
- 500 gms minced/ground beef lamb or chicken
- 2 large eggplant -zucchini could be used as well
- 1 large egg
- 3 cloves minced/chopped garlic
- 1 onion diced
- 1 ½ teaspoons cinnamon
- 1 tablespoon dried oregano
- 400 gm tin diced tomatoes- sugar free
- ½ cup grated tasty/mozzarella cheese
- ½- 1 cup red wine
- 200 mls full fat cream or Greek yogurt
- A splash of EVOO/extra virgin olive oil
- Salt and pepper to taste
- Slice 2 large eggplant lengthways about 3-5mm thick. Spread onto a baking tray lined with baking paper and brush with a little oil on both sides. Bake at approximately 200 C/390 F until soft. This can take from 20- 30 minutes. Don’t overcook as it will be cooked further as part of the final dish. You may wish to turn it part way through cooking.
- While your eggplant is cooking, heat a splash of oil in a medium saucepan, add the meat and brown it off.
- Add chopped garlic, onion, cinnamon and oregano and continue cooking till onions are soft.
- Add red wine and tomato and simmer for 15 minutes. Season with salt and pepper to taste.
- Beat the egg with a fork and mix with the cream and the cheese. Season with salt and pepper and set aside.
- Using a lasagne dish approximately 25cm x 20cm, place a thin layer of cooked zucchini/ eggplant on the bottom. Top with about 1/3 of the cooked mince and 1/3 of the egg/cream mixture. Repeat layering starting with the eggplant, until you have 3 complete layers, finishing with a layer of the egg/cream mixture. You can add a little more grated cheese on top if you wish.
- Bake for approximately 35-45 minutes at 160 C/320 F fan forced . Allow to sit for 10-15 minutes before slicing and serving.