This Keto Greek Moussaka recipe is a delightful twist on the classic Greek dish, offering all the flavors you love in a low-carb, high-fat format. Bursting with aromatic spices and layers of tender vegetables, it’s a satisfying meal that’s both nourishing and delicious.
To begin, thinly slice eggplant and zucchini before drizzling them with olive oil and seasoning with pepper. Microwave these vegetables until they’re tender, ensuring they’re ready to be incorporated into the moussaka layers later.
Meanwhile, prepare the filling by cooking diced onion until translucent, then adding minced garlic and a blend of spices including clove, cinnamon, and oregano. Stir in tomato paste to create a rich and savory base for the dish.
Assembling the moussaka involves layering the cooked vegetables with the flavorful filling, creating a harmonious blend of textures and tastes. A sprinkle of feta cheese adds a tangy kick, while the keto béchamel sauce provides a creamy finish without the excess carbs.
Once assembled, bake the moussaka until golden brown and bubbly, allowing the flavors to meld together into a mouthwatering masterpiece. Serve hot, and savor each bite of this comforting and hearty dish.
For those following a low-carb or ketogenic diet, this moussaka recipe is a perfect choice, with just 10.2 grams of carbohydrates per serving. Packed with protein and healthy fats, it’s a satisfying meal that will keep you feeling full and satisfied without derailing your dietary goals.
Whether enjoyed as a main course for a cozy dinner or served as part of a Mediterranean-inspired feast, this Keto Greek Moussaka is sure to become a favorite in your culinary repertoire, offering a taste of Greece with a healthy twist.
Ingredients:
Pepper: 1/2 tsp.
Ground clove: 1/8 tsp.
Diced onion: 50 g
Ground cinnamon: 1/2 teaspoon.
Olive oil: 5 tablespoons.
Tomato paste: 2 tbsp.
Dried oregano: 1 teaspoon.
Eggplant: 2
Salt: 1 tsp.
Zucchini: 1
Lean ground beef: 1 lb.
For dressing:
Nutmeg: 1/4 tsp.
Plain Greek yogurt: 1/2 tsp.
Eggs: 3
Feta cheese: 150 g
Grated parmigiano-reggiano: 1/4 cup.
Instructions:
Set the microwave temperature to 400 °F.
Cut the zucchini and eggplant into 1/2-inch-thick slices lengthwise.
On a sizable baking pan, spread the zucchini and eggplant. Drizzle with 4 tablespoons of olive oil (eggplants love to soak up the oil!). Add pepper to it.
microwave it for almost a few minutes with the eggplant and zucchini.
As the veggies are cooking, get your filling ready.
Filling:
Add olive oil in a large pan and heat it overheat.
When the onion is transparent, add it to the pan and cook it perfectly.
Cook the minced garlic for one minute, or until it becomes aromatic.
Add the tomato paste, clove, oregano, and cinnamon to the pan.
Stir in a tiny quantity of the béchamel sauce to the filling just before assembling the moussaka.
It will remain together thanks to this. It’s about three to five tablespoons, but I don’t usually measure this.
Grease the baking dish very lightly. A tiny bit of filling should be added to the pan’s bottom with a slotted spoon to flavor our veggies.
Arrange the eggplants in the baking dish in the first layout.
For filling and assembling the musk:
Sprinkle the eggplant with half of the remaining filling.
Arrange the zucchini and any leftover eggplant in it.
Arrange the leftover filling over the vegetables.
Cover the mixture with the keto béchamel sauce.
The keto moussaka needs 45 minutes to bake. When fifteen minutes have passed,
Enjoy it and serve it.
Notes:
Cover the recipe with its lids before keeping it in the fridge.
Frequently Asked Questions:
Specifics:
Is this recipe good for our health?
Yes, it is great and has a low carbohydrate content.
Nutritional facts:
Protein: 26.5 g
Carbohydrates: 10.2 g
Fat: 32.1 g
Calories: 423 kcal.
Fiber: 3.4 g
