If someone told me I could never eat Moussaka again, I just wouldn’t find life as exciting anymore. Just because I decided to be healthy and cut the carbs and processed foods from my life didn’t mean I couldn’t have this tasty dish, usually made with flour-y bechamel sauce and tons of carby tomatoes, numerous battered fried eggplants, and garlic. So I did what every smart carnivore would. Made changes. It’s so good, you won’t miss the carbs. Once you make it, you can cool it and cut into squares and store for lunches on the go. Make two if you want leftovers. It goes fast! Beef, lamb and nutmeg go together so well, like food alchemy. Leave it to the Greeks to find such a pleasing combination. Now, moussaka can be made with any vegetable, but with the small bit of eggplant in this recipe, it is amazing. Don’t fry or even bread your eggplant. Simply peel the skin, place on a plate with olive oil drizzled on them and cook for 5 minutes. Check them and cook 5 more minutes. Or you could grill the slices. My friend, Wendy, buys pre-cooked grilled eggplant at Trader Joe’s Grocery here in California. Either way you have a cleaner kitchen, and cleaner you. It tastes better too!
Low Carb Moussaka
Get out your large ceramic rectangular pan. Oil it lightly with cold pressed Greek Olive oil, lard, or butter. Do not use canola or shortening, as they are dangerous to humans and highly over processed.
- 3 tbsp melted organic unsalted butter, plus extra for brushing
- 6lbs. to 8 lbs. ground beef or lamb, or both
- 1 tbsp sugar free, low carb, low sodium tomato purée or tomato paste with a can of water added
- ½ tsp ground cinnamon
- 3 tablespoons nutmeg
- 5 tsp Cavendar’s Salt free Greek Seasoning-http://www.greekseasoning.com/
- 1 large eggplant-just one, really, and a bit of cold pressed Greek olive oil to drizzle on them
- Fresh oregano, marjoram to taste.
- For the topping:
- 4 tablespoons organic unsalted butter
- 4 cups to 5 cups (depending on size of your pan) Full Fat Greek yogurt
- 1 egg, beaten
- 2 tablespoons nutmeg
- 1 cup freshly grated Parmesan
- 2 cups feta cheese
1. Heat the butter in a large Caphalon pan over a medium heat, stirring, for 5 minutes, until melty. Increase the heat, add the minced lamb, or beef, or both and cook, stirring, for 5 minutes, until browned. Drain off the fat, then return the meat to the pan.
2. Add the purée and, nutmeg, cinnamon and cook, stirring, for 1 minute, then half-fill the puree can with water and pour into the pan. Add the fresh herbs, if using, season with the salt free Cavendar’s Greek seasoning (find this in your spice section or online. If you can’t find the salt free version, order it, and the original version is fine this time), and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 20 minutes.
3.Peel and slice the eggplant.Place on a plate and brush or drizzle olive oil on the slices. Microwave for 5 minutes. Check, Microwave 5 more minutes until tender. You can grill it instead. Don’t over grill.
4. Preheat the oven to 350 degrees. For the topping, mix the yogurt, nutmeg, egg and half the cheeses. Season with pepper.
5. Spread half the lamb/beef mixture in a deep, rectanguar casserole. Cover with the eggplant so the eggplant will only be in the center of this layering.. Top with rest of the meat, spoon the yogurt mixture over everything. Bake for 45 minutes or until golden and bubbling.