Greek Moussaka

Greek Moussaka is known for its moussaka, which consists of layers of vegetables, minced beef, and a creamy béchamel sauce. With a few low-carb substitutions, our keto Greek Moussaka recipe comes quite close to the original. It is an equally delicious but lower-carb alternative. The entire family will enjoy this cozy and healthy dinner.

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:

1. 1. Set the microwave temperature to 400 °F.

1. 1. Cut the zucchini and eggplant into 1/2-inch-thick slices lengthwise.
   2. 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.
   3. 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