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Greek MoussakašŸ¤¤

Greek MoussakašŸ¤¤

Ingredients:

For the meat sauce:

  • 1 lb ground beef or lamb (you can also use a mix of both)
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can (14 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • Salt and pepper, to taste
  • 2 tbsp olive oil

For the eggplant:

  • 2 medium eggplants, sliced into 1/4 inch thick rounds
  • Salt, for drawing out moisture
  • Olive oil, for frying

For the bƩchamel sauce:

  • 2 cups heavy cream
  • 1/4 cup unsalted butter
  • 2 tbsp almond flour (to thicken)
  • 1/4 tsp ground nutmeg
  • Salt and pepper, to taste
  • 1/2 cup grated Parmesan cheese
  • 1 large egg, beaten

Instructions:

1. Prepare the Eggplant:

  • Sprinkle the eggplant slices with salt and place them on paper towels. Let them sit for about 15 minutes to draw out excess moisture and bitterness.
  • Pat the eggplant slices dry with paper towels, then heat a generous amount of olive oil in a large skillet over medium-high heat.
  • Fry the eggplant slices in batches, cooking until golden brown on both sides, about 3-4 minutes per side. Set aside on paper towels to drain any excess oil.

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2. Make the Meat Sauce:

  • Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sautĆ© until softened, about 5 minutes.
  • Add the ground beef or lamb to the skillet and cook until browned. Break up the meat into smaller pieces as it cooks.
  • Stir in the crushed tomatoes, tomato paste, cinnamon, allspice, cloves, and nutmeg. Season with salt and pepper to taste.
  • Simmer the sauce for 15-20 minutes, allowing the flavors to meld and the sauce to thicken. Adjust seasoning if needed.

3. Make the BĆ©chamel Sauce:

  • In a medium saucepan, melt the butter over medium heat. Add the almond flour and cook for 1-2 minutes, stirring constantly, to form a roux.
  • Slowly pour in the heavy cream while whisking constantly to avoid lumps. Continue cooking and whisking until the sauce thickens, about 3-4 minutes.
  • Season with nutmeg, salt, and pepper. Remove from heat and stir in the grated Parmesan cheese and beaten egg. Mix well to combine.

4. Assemble the Moussaka:

  • Preheat the oven to 375Ā°F (190Ā°C).
  • In a greased 9×13 baking dish, layer half of the fried eggplant slices on the bottom.
  • Spread half of the meat sauce over the eggplant layer.
  • Add the remaining eggplant slices on top of the meat sauce.
  • Pour the bĆ©chamel sauce over the top, spreading it evenly to cover the entire dish.

5. Bake and Serve:

  • Bake in the preheated oven for 30-40 minutes, or until the top is golden and bubbly.
  • Let the moussaka cool for 10-15 minutes before slicing to allow the layers to set.

This Keto Greek Moussaka is the perfect blend of savory, creamy, and comforting flavors without the carbs! Enjoy it as a satisfying meal on its own or with a side of keto-friendly salad.

Free Keto Meal PlanĀ :Ā KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE