PREP TIME: 40 MINS | COOK TIME: 30 MINS | TOTAL TIME: 1 HR 10 MINS | SERVINGS: 6
This is a fantastic dish with layers of eggplant, meat sauce, and feta topping. A Mediterranean classic with authentic Greek flavour. The perfect meal if you are cutting back on carbs or planning to start a Keto diet.
3 Eggplants Sliced into 1” slices
salt and pepper
1 pound ground lamb or beef
3 cloves garlic minced
2 tbsp tomato paste
2 14-ounces cans of crushed tomatoes
½ tsp cinnamon
½ tsp allspice
½ tsp ground cloves
1 tbsp dried oregano
3 fresh mint leaves chopped
2 tbsp parsley chopped (plus more for topping)
6 ounces Feta cheese
¾ c. sour cream
How to make Moussaka
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: On a baking sheet lined with nonstick foil or baking paper, place in a single layer the eggplant slices and brush with olive oil, then sprinkle with salt and pepper. Place in the preheated oven and bake for about 25 to 30 minutes until golden.
Step 3: In the meantime, begin making the meat sauce. In a large pan, heat a tbsp oil over medium heat. Once the oil is hot, add the onion to the pan and cook until soft. Add in the garlic along with the cinnamon, allspice, ground cloves, and dried oregano. Continue to cook to release the flavours and fry until the meat is cooked through and no longer pink. This takes another 8 minutes. Now, stir in the tomato paste before adding in the tomatoes, sugar, parsley, and fresh mint. Mix well, sprinkle with salt and pepper, then simmer for about 25 minutes over low heat.
Step 4: To make the topping, puree the feta cheese, eggs, sour cream, and pepper using a mixer or food processor until combined and smooth.
Step 5: To assemble the Moussaka, start by lining the baking pan with a layer of roasted eggplant. On top, add a layer of the Greek meat sauce, smoothing the topping on top of the layers, then sprinkle with parsley. Place in the preheated oven and bake for about 30 minutes. Remove from the oven when done and enjoy immediately!
For this recipe, you can use beef instead of lamb.
Make sure not to skip roasting the eggplant.
It is okay to use a mixer or standard whisk if you don’t have a food processor. Just make sure to process the ingredients until well combined and smooth.
Calories: 435kcal (22%)| Carbohydrates: 18g (6%)| Protein: 21g (42%)| Fat: 31g (48%)| Saturated Fat: 15g (94%)| Cholesterol: 149mg (50%)| Sodium: 412mg (18%)| Potassium: 821mg (23%)| Fiber: 7g (29%)| Sugar: 10g (11%)| Vitamin A: 580IU (12%)| Vitamin C: 9.1mg (11%)| Calcium: 234mg (23%)| Iron: 2.6mg (14%)