Keto Moussaka (Eggplant Lasagna Recipe)🍆

Today we're bringing the Mediterranean flavors to your kitchen with our Keto Moussaka. This low-carb take on the traditional Greek and Turkish classics skips the usual carb-holders—milk and flour. But it still offers the comfort of the classic moussaka with tender eggplant and juicy meat.

Preparation and cooking overview

Preparing this Keto Moussaka is easy, but it takes a while—about 50 minutes. However, it's absolutely worthwhile, and the process is quite simple. Fry the eggplant, sauté ground beef with aromatics, and bake them together. The result will be a mouthwatering dish casserole ready to sweep you off your feet.

Chef's note

One of the best tips you'll ever find is to add a pinch of nutmeg and cinnamon to the minced meat. The spices blend in a beautiful symphony, and they bring out the best in this moussaka.

For more inspiration check out our Beef recipe.

🍆Ingredients for this keto moussaka recipe

Ingredient substitutions

Additional ingredients

Here are some additional ingredients that can elevate your moussaka.

Cooking tools required

To make this Keto Moussaka recipe, you need the following tools:

Tools substitute options

How to make Keto Moussaka: step-by-step guide

Cooking methods

Preparation steps

1. Gather and measure your ingredients.
2. Rinse the eggplants, onion, garlic, tomatoes, and parsley under cold water.
3. Slice the eggplants into ½ cm thick rounds.
4. Finely chop your onion, garlic, and parsley.
5. Finely chop the tomatoes or dice them into bigger cubes if you prefer chunks.

Cooking instructions

Fry the eggplant slices

1. Heat 2 tablespoons of olive oil in a non-stick pan. Spread it all over the pan so the bottom is completely covered. If needed, add more oil.
2. Place the sliced eggplants in a single layer and fry until they turn golden brown.
3. Once fried, transfer them to a paper towel on a plate to drain excess oil.

Sauté the ground beef

1. In a cast-iron skillet, heat 2 tablespoons of olive oil. Toss in the chopped onion and sauté until it becomes translucent.
2. Then, add the ground beef to the pan and cook for about 8 minutes.
3. Pour in the hot water and mix well with the meat. Cook until the water evaporates completely.
4. Next, add the tomato paste and minced garlic to the pan, and cook for 2-3 minutes, stirring continuously.
5. Season the meat mixture with sea salt, black pepper, paprika, and red pepper flakes. Add the grated tomatoes and cook for 2-3 minutes to combine the flavors.
6. Turn off the heat and stir in the chopped parsley.

Bake the mixture

1. Preheat the oven to 350°F (180°C).
2. In a baking dish, arrange a layer of the fried eggplant slices at the bottom. Spread a layer of the meat mixture on top. Repeat the process, creating 2 or 3 layers of eggplants and meat.
3. Place the baking dish in the oven and bake the moussaka for approximately 20 minutes or until the top is slightly browned.
4. Remove the dish from the oven and let it cool for a few minutes. Scoop it out in portions and serve hot.

Chef's pro tip

A common challenge you might face when making this dish is soggy eggplants. They add too much moisture if not prepared well. So after you slice them, put them on a plate, sprinkle salt, and leave them to sweat for 10-15 minutes. Rinse off the excess salt and pat them dry with kitchen paper before frying.

What to serve with keto moussaka?

Here are some excellent options to consider that will enhance your dining experience:

How to make it healthier?

Time-saving tips

What can I prepare ahead of time?

Storage and reheating instructions

Storage tips

Once your moussaka has cooled down completely, transfer it to an airtight container.

Reheating tips

When you freeze eggplant and reheat it later, the texture may undergo a slight change, but it will remain delicious. Here are some reheating tips to ensure the best results:

Recipe wrap-up and conclusion

This Keto Moussaka Recipe proves that keeping to a keto lifestyle doesn't mean skimping on flavor or comfort. You can savor the mouthwatering flavors of this eggplant lasagna, even If you follow the keto diet.

So don your apron and let your inner chef shine. This low-carb twist to the beloved Mediterranean classic is worth a try. Who knows, this delicacy might become a staple in your kitchen! After all, it's simple enough for meal prepping, go-to lunches, and cozy family dinners.

Frequently asked questions

📖 Recipe

Keto Moussaka

Our Keto Moussaka is a low-carb twist on the classic Mediterranean dish featuring tender eggplant, flavorful meat, and a delightful blend of nutmeg and cinnamon.

5 from 1 vote

Print Rate Pin Recipe

Course: Main Course

Cuisine: Greek, Turkish

Keyword: easy, keto, low carb, moussaka

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Calories: 410kcal

Ingredients

• 2 large bell eggplants
• 1 pound medium-fat ground beef
• 4 tablespoons olive oil
• 1 onion finely chopped
• 2 cloves of garlic minced
• 2 tomatoes peeled and grated or finely chopped
• 1 tablespoon tomato paste
• ½ cup water
• ¼ teaspoon sea salt
• ¼ teaspoon freshly cracked black pepper
• ½ teaspoon cayenne
• ¼ teaspoon cumin
• ½ bunch parsley chopped

Instructions

Fry the eggplant slices

• Heat 2 tablespoons of olive oil in a non-stick pan. Spread it all over the pan so the bottom is completely covered. If needed, add more oil.
• Place the sliced eggplants in a single layer and fry until they turn golden brown.
• Once fried, transfer them to a paper towel on a plate to drain excess oil.

Sauté the ground beef

• In a cast-iron skillet, heat 2 tablespoons of olive oil. Toss in the chopped onion and sauté until it becomes translucent.
• Then, add the ground beef to the pan and cook for about 8 minutes.
• Pour in the hot water and mix well with the meat. Cook until the water evaporates completely.
• Next, add the tomato paste and minced garlic to the pan, and cook for 2-3 minutes, stirring continuously.
• Season the meat mixture with sea salt, black pepper, paprika, and red pepper flakes. Add the grated tomatoes and cook for 2-3 minutes to combine the flavors.
• Turn off the heat and stir in the chopped parsley.

Bake the mixture

• Preheat the oven to 350°F (180°C).
• In a baking dish, arrange a layer of the fried eggplant slices at the bottom. Spread a layer of the meat mixture evenly over it. Repeat the process, creating 2 or 3 layers of eggplant and meat.
• Place the baking dish in the oven and bake the moussaka for approximately 20 minutes or until the top is slightly browned.
• Remove the dish from the oven and let it cool for a few minutes. Scoop it out in portions and serve hot.

Video

Nutrition

Nutrition Facts

Keto Moussaka

Amount Per Serving

Calories 410 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 7g44%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 15g

Cholesterol 74mg25%

Sodium 263mg11%

Potassium 1131mg32%

Carbohydrates 20g7%

Fiber 8g33%

Sugar 11g12%

Protein 26g52%

Vitamin A 743IU15%

Vitamin C 17mg21%

Calcium 54mg5%

Iron 4mg22%

*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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