Low Carb Moussaka
Indulge in the hearty, Mediterranean flavors of this Low Carb Moussaka, a deliciously layered dish that’s perfect for a keto-friendly dinner. This lighter take on the classic Greek comfort food features tender, oven-roasted eggplant slices as the base, smothered in a savory ground beef sauce infused with aromatic spices like cinnamon and oregano. The creamy, luscious topping made from feta cheese, cream cheese, and a hint of nutmeg is baked to golden perfection, creating a rich, satisfying finish. With no starchy ingredients in sight, this recipe keeps the carbs low while delivering all the classic moussaka flavors you love. It’s an easy-to-make, crowd-pleasing dish that’s ideal for meal prep or dinner parties alike! Ready in just 90 minutes, this moussaka will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 large eggplant
- 4 tablespoons olive oil
- 500 grams ground beef
- 1 large onion
- 3 garlic cloves
- 400 grams canned tomatoes
- 2 tablespoons tomato paste
- 125 ml red wine
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 200 grams feta cheese
- 200 grams cream cheese
- 2 large eggs
- 0.25 teaspoon nutmeg
Instructions
Preheat your oven to 200°C (390°F).
Slice the eggplants into 1 cm thick slices. Lay them out on a baking sheet and brush both sides with olive oil. Season lightly with salt.
Bake the eggplant slices in the oven for 15-20 minutes until they are soft and slightly browned, then remove and set aside.
Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Increase the heat to medium-high and add the ground beef to the skillet. Cook, breaking up the meat with a spoon, until browned.
Stir in the canned tomatoes, tomato paste, red wine, oregano, cinnamon, salt, and black pepper. Let it simmer for 15-20 minutes until the sauce thickens.
In a medium bowl, mash the feta cheese with a fork. Add the cream cheese, eggs, and nutmeg. Mix until smooth and creamy.
To assemble, layer half of the eggplant slices in the bottom of a baking dish. Spread the beef mixture evenly over the eggplant.
Add another layer of the remaining eggplant slices.
Pour the cheese topping over the last layer of eggplants, spreading it out with a spatula to cover completely.
Bake in the oven for 30-35 minutes, until the top is golden brown.
Let the moussaka sit for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.1 g | 360% | |
| Saturated Fat | 117.7 g | 588% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 1114 mg | 371% | |
| Sodium | 7820 mg | 340% | |
| Total Carbohydrate | 143.4 g | 52% | |
| Dietary Fiber | 51.4 g | 184% | |
| Total Sugars | 79.2 g | ||
| Protein | 158.3 g | 317% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 1630 mg | 125% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 6338 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
