This delicious keto moussaka recipe uses very simple ingredients and is super easy to make. Low carb and gluten free, you will be making this one again!
450g minced lamb
2-3 tbsp Olive oil to sauté the aubergine (eggplant)
1 small onion, finely chopped
70g button mushrooms, finely chopped
½ tsp nutmeg
1 aubergine, sliced about 3-4mm thick
2 garlic cloves, finely chopped
½ tsp ground cinnamon
3 tomatoes, quartered
2 tbsp tomato puree
1 ½ cup heavy cream
100g cream cheese
50g grated parmesan cheese
20g grated cheddar to sprinkle on the top
Freshly ground Salt and Pepper
Pre-heat the oven to 180C.
Fry the minced lamb until browned. Set the cooked mince aside in your baking dish. Slice your aubergine into 3-4mm thick pieces. Then fry the eggplant slices in olive oil in a separate pan in batches and set them aside as well.
When you have fried the mince, then fry the onion, mushrooms and garlic together until nicely cooked.
Add this to your properly sized oven dish and sprinkle with the ground cinnamon.
Then add the tomatoes (quartered) and tomato puree to the oven dish and mix well.
Now add the cream and cream cheese to a saucepan over medium heat and stir until boiling.
Then lower the heat and add the parmesan and the nutmeg. Stir well until the parmesan cheese is dissolved and the sauce has thickened sufficiently.
Then pour the sauce into the mince and mix well. Season with salt and pepper to taste.
Then add the aubergine slices to the top of the mince until fully covered. Sprinkle the top with some grated cheddar cheese.
Place in the oven at 180C for 40 minutes to cook.
What to Serve with Moussaka?
Try serving up with some tasty crusty bread and butter.