Low carb moussaka

A low-carb moussaka is a great alternative to the traditional Greek dish, which typically includes layers of potatoes and béchamel sauce. Instead, you can use low-carb substitutes like zucchini or eggplant for the layers and create a healthier version. Here’s a simple recipe to make a low-carb moussaka:

Low-Carb Moussaka Recipe

Ingredients:

• For the meat sauce:

  • 1 lb ground beef or lamb (or a mix)

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 can (14.5 oz) crushed tomatoes

  • 1 tbsp tomato paste

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • 1/2 tsp cinnamon (optional for traditional flavor)

  • Salt and pepper to taste

  • 2 tbsp olive oil

• For the vegetable layers:

  • 2 large zucchini or eggplants (or a mix), sliced into 1/4-inch thick rounds

  • Olive oil for grilling or frying

  • Salt

• For the béchamel sauce:

  • 1 cup heavy cream

  • 2 tbsp butter

  • 2 oz cream cheese

  • 1/2 cup grated Parmesan cheese

  • 1 large egg

  • Salt and pepper to taste

  • A pinch of ground nutmeg (optional)

Instructions:

1. Prepare the Vegetables:

   • Preheat your oven to 400°F (200°C).

   • Slice the zucchini or eggplants into 1/4-inch thick rounds. If using eggplant, sprinkle the slices with a little salt and let them sit for 10-15 minutes to release excess moisture, then pat them dry.

   • Grill or sauté the slices in olive oil until they’re lightly browned and tender. Set aside.

2. Make the Meat Sauce:

   • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened (about 5 minutes).

   • Add the minced garlic and cook for 1 minute.

   • Add the ground beef or lamb, and cook until browned, breaking it up as it cooks.

   • Stir in the crushed tomatoes, tomato paste, oregano, basil, cinnamon (if using), salt, and pepper. Simmer for 10-15 minutes to allow the flavors to meld and the sauce to thicken. Set aside.

3. Make the Béchamel Sauce:

   • In a saucepan, melt the butter over medium heat. Add the cream cheese and whisk until it’s smooth and melted.

   • Slowly add the heavy cream while whisking constantly.

   • Stir in the Parmesan cheese and continue cooking until the sauce thickens slightly.

   • Remove from heat and allow it to cool for a few minutes. Whisk in the egg, salt, pepper, and nutmeg (if using) until smooth. Set aside.

4. Assemble the Moussaka:

   • In a baking dish, start by layering half of the zucchini or eggplant slices.

   • Spread half of the meat sauce over the vegetables.

   • Add another layer of zucchini or eggplant slices.

   • Top with the remaining meat sauce.

   • Pour the béchamel sauce over the entire dish, spreading it evenly.

5. Bake:

   • Bake the moussaka in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.

6. Serve:

   • Allow the moussaka to cool for 10 minutes before serving. This helps the layers set and makes it easier to cut.

Enjoy your low-carb moussaka with a side of green salad or steamed veggies!