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Keto Moussaka

Keto Recipes

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

  • Place a large saucepan over medium-high heat and add 1 tablespoon of the oil.
  • Saute the onion, garlic for 3 minutes before adding the oregano, cinnamon, mint, half the salt, and pepper.
  • Add the ground lamb and brown using a spoon to break it up. Cook until browned.
  • Add the tomato paste and cook for 3 minutes.
  • Pour in the passata and simmer for 15-20 minutes, until the sauce has thickened.
  • While the lamb is cooking, prepare the eggplants by thinly slicing them lengthwise.
  • Sprinkle the slices with the remaining salt and set aside on absorbent paper for 10 minutes.
  • Rinse off the excess salt and pat the eggplant dry.
  • 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.
  • In a small saucepan, add the cream cheese, cream, and butter, place over medium heat. Heat until completely melted, whisk well.
  • Add the mozzarella cheese and whisk well. Remove from the heat.
  • Preheat the oven to 180C/355F.
  • 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.
  • Pour over the cheese sauce, smooth out, and top with the cheddar.
  • Bake in the oven for 35-40 minutes until the top is golden.
  • Cut into 8 slices and serve hot.
  • How To Store Keto Moussaka

    Store leftover Keto Moussaka in the fridge for up to 4 days, or freeze for up to 3 months.

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