Keto Moussaka
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Ingredients
- 3 tablespoons Olive Oil
- 2 pounds Ground Lamb
- 1 small Onion diced
- 3 cloves Garlic minced
- 2 teaspoons Dried Oregano
- 2 teaspoons Dried Mint
- 2 teaspoons Cinnamon ground
- 2 teaspoons Salt
- 1 teaspoon Black Pepper ground
- 2 tablespoons Tomato Paste
- 10 ounces Tomato Passata
- 3 Eggplants
- 3 ounces Cream Cheese
- 3 ounces Butter
- 3 ounces Heavy Cream
- ½ cup Mozzarella Cheese shredded
- ½ cup Cheddar Cheese shredded
Instructions
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Place a large saucepan over medium-high heat and add 1 tablespoon of the oil.
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Saute the onion, garlic for 3 minutes before adding the oregano, cinnamon, mint, half the salt, and pepper.
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Add the ground lamb and brown using a spoon to break it up. Cook until browned.
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Add the tomato paste and cook for 3 minutes.
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Pour in the passata and simmer for 15-20 minutes, until the sauce has thickened.
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While the lamb is cooking, prepare the eggplants by thinly slicing them lengthwise.
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Sprinkle the slices with the remaining salt and set aside on absorbent paper for 10 minutes.
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Rinse off the excess salt and pat the eggplant dry.
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Place a large frying pan over medium-high heat and fry the eggplant slices in the remaining 2 tablespoons of oil. Fry for 1-2 minutes on each side, until lightly brown.
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In a small saucepan, add the cream cheese, cream, and butter, place over medium heat. Heat until completely melted, whisk well.
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Add the mozzarella cheese and whisk well. Remove from the heat.
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Preheat the oven to 180C/355F.
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Place a third of the lamb mixture in the base of your casserole dish, top with a third of the eggplant slices. Repeat these layers twice more, ending with a layer of eggplant.
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Pour over the cheese sauce, smooth out, and top with the cheddar.
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Bake in the oven for 35-40 minutes until the top is golden.
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Cut into 8 slices and serve hot.
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How To Store Keto Moussaka
Store leftover Keto Moussaka in the fridge for up to 4 days, or freeze for up to 3 months.