LOW CARB MOUSSAKA - ditch the carbs

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PREP TIME

20 mins

COOK TIME

20 mins

TOTAL TIME

40 mins

 

Author: Libby

Recipe type: Dinners

Cuisine: Low Carb

Serves: 6

INGREDIENTS

Lamb Mince Layer

1 red onion2 cloves garlic2 x 400g tins/cans chopped tomatoes500g /1 lb ground/minced lamb½ tsp ground nutmeg½tsp ground cinnamon½ tsp ground cloves1 tsp dried oreganosalt/pepper to taste

Eggplant Layer

Extra virgin olive oil2-3 eggplants (aubergines)

Bechamel Sauce

300ml / 1¼ cups natural unsweetened yogurt100g /3.5 oz feta crumbled3 egg yolkssalt/pepper to taste

INSTRUCTIONS

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Lamb

Set the oven to 180C then start making the minced lamb layer.Fry the diced onion in the olive oil. Add the garlic and cook until the onion is clear.Add the minced lamb and continue to cook until all the meat is slightly browned.Add the tomatoes and spices, then cook on a low heat for 15 minutes while you make the other layers.

Eggplant

Slice the eggplants into 1-2cm slices. Heat a generous amount of olive oil in a frying pan, and fry the slices until golden on both sides.As the eggplant slices are fried, place them in a single layer on the bottom of the baking pan. Keep half the slices for another layer once we assemble the moussaka.

Bechamel Sauce

In a measuring jug, put the yogurt, crumbled feta and egg yolks. Whisk together with a fork.

To Assemble The Moussaka

Place the lamb mixture onto the baking dish that already has half the eggplant slices lining the bottom.Place the remaining eggplant slices, then pour the béchamel sauce over the entire dish.Sprinkle with parmesan cheese if you like.Bake at 180C for 20 minutes.