WebWhile eggplant is roasting -make the tomato- meat sauce: In a large pan, saute diced onion in oil on med-high heat for 3-4 minutes, add garlic, turn heat down to …
Preview
See Also: Egg RecipesShow details
WebSTEP 1. Heat the oven to 190C/fan 170C/gas 5. Brush the aubergine slices with olive oil and season, put them in a single layer on non-stick baking sheets (you’ll …
See Also: Share RecipesShow details
Low Carb Moussaka […] Simmering the meat sauce with a stick of cinnamon is THE classic Greek meat sauce and is crucial flavoring. Make sure you use sugar free tomato sauce to keep the carb count as low as possible. Salting the eggplant helps remove excess moisture so you don't end up with a "wet" Moussaka.
Pour the Bechamel cream evenly on top of the meat sauce and add the dabs of margarine to the surface of the cream in various places. Bake the moussaka in a medium preheated oven at 180ºC - 350ºF, for about 30 minutes, or until the cream unevenly gently browns in places. Allow the moussaka to cool for about 20 minutes and then cut it into servings.
The wonderful Akis Petretzikis has a fantastic moussaka recipe using baked vegetables instead of fried to make it that little bit lighter. Delicious layers of potato, aubergine, courgette and beef, all topped off with a creamy béchamel sauce and a handful of parmesan. The perfect tasty teatime treat. Beef.
It helps to think of this vegetarian moussaka recipe as having three components: vegetables; a vegetarian sauce; and a top layer of creamy bechamel. To make the best vegetarian moussaka, it took some tinkering around with ingredients to make a version that felt just as hearty and unctuous as my earlier meaty beef (or lamb) version.