Low Carb Moussaka
Low carb moussaka is a family favourite that is covered in a cheats cheese sauce.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Total Carbs: 8g
- 300 ml natural yoghurt unsweetened
- 100 g feta crumbled
- 3 egg yolks
- salt/pepper to taste
Set the oven to 180C/350F then start making the lamb layer.
Fry the diced onion in the olive oil. Add the garlic and cook until the onion is clear.
Add the lamb and continue to cook until all the meat is slightly browned.
Add the tomatoes and spices, then cook on a low heat for 15 minutes while you make the other layers.
Slice the eggplants/aubergines into 1-2cm slices. Heat a generous amount of olive oil in a frying pan, and fry the slices until golden on both sides.
As the eggplant slices are fried, place them in a single layer on the bottom of the baking pan. Keep half the slices for another layer once we assemble the moussaka.
To Assemble The Moussaka
Place the lamb mixture onto the baking dish that already has half the eggplant slices lining the bottom.
Place the remaining eggplant slices, then pour the béchamel sauce over the entire dish.
Sprinkle with parmesan cheese if you like.
Bake at 180C/350F for 20 minutes.
Calories: 300kcal | Carbohydrates: 8g | Protein: 20.3g | Fat: 16.2g