WebAdd the minced garlic, tomatoes, salt, black pepper, cilantro, oregano, cinnamon, and cumin. Stir in well and allow to simmer, stirring occasionally until the …
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This easy moussaka combines eggplant and lamb for a low-carb take on the Greek classic dish. Heat olive oil in a skillet over high heat. Add the eggplant strips and fry until softened and golden brown on both sides. You may need to do this in batches of 3-4 strips at a time.
Moussaka is to the Greek what Lasagna is to Italians. A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with a thick layer of béchamel sauce, this traditional Greek recipe takes time to assemble – but it’s well worth the effort!
Greek Moussaka (Eggplant Beef Bake) Place half the eggplant in the bottom of a baking dish (I used my 26cm/9". Lodge skillet), then top with all the Filling. Top with remaining eggplant, then pour over the Béchamel Sauce, sprinkle with breadcrumbs and bake for 30 - 40 minutes or until golden brown.
You can make a couple of modifications to reduce carbs, like using less tomato, or use a combination of raw tomatoes & paste. Instead of 2 eggplants, you can use 1 eggplant and 1 courgette which is lower in carbs (I'm Mediterranean and we use courgettes & eggplants for traditional mousakka).