LCHF Nation's Moussaka Recipe

LCHF Nation’s Moussaka Recipe

Elena and John Vaillancourt of LCHF Nation share 2 delicious recipes with us – here’s their recipe for Moussaka…

A popular Greek favorite, made LCHF. You could even use mashed cauliflower as a topping instead of ricotta. We’ve even made it using green beans instead of eggplant. However you make it, you can’t go wrong with this tasty winner. The recipe makes eight big servings, so tuck some away in the refrigerator and you’ll have dinner for quite a few nights.

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LCHF Nation's Moussaka Recipe

LCHF Nation’s Moussaka Recipe

INGREDIENTS:
• 1 large 20oz (566g) eggplant, sliced into 1/2″ (1cm) slices
• 2 tbsp (1.5metric tbsp) olive oil (for brushing eggplant slices)
• 2 tbsp (1.5 metric tbsp) olive oil (for cooking onion)
• 6oz (170g) red onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 1/2lbs (680g) ground beef
• 1/4 cup (3 metric tbsp) white wine (optional)
• 16oz (450g) can chopped tomatoes, drained
• 1 tbsp (3 tsp) tomato paste
• 1/4 tsp cinnamon
• Salt and freshly-ground black pepper to taste
• 2 tbsp (1 1/2 metric tbsp) flat leaf parsley, chopped
• 3 pastured eggs, lightly beaten
• 1 1/2 cups (300g) full fat ricotta cheese
• 2 tsp ground nutmeg
• 3/4 cup (2/3 metric cup) parmesan cheese, grated

PREPARATION:
1. Set your oven broiler to high and position a rack below it.
2. Brush eggplant with olive oil and broil on a baking sheet until lightly browned, about 4-5 minutes per side.
3. Place eggplant in base of buttered casserole dish.
4. Preheat oven to 350 F (180 C) and position a rack in the center of the oven.
5. Coat the inside of a 9″ x 12″ (22 cm x 30 cm) deep casserole dish with butter.
6. Heat a medium skillet over medium-high heat, add olive oil, add onion and sauté until lightly browned. Add the garlic and sauté an additional 2 minutes.
7. Add the meat and cook, stirring until it changes color.
8. Stir in the wine, drained tomatoes and tomato paste, cinnamon, and salt and pepper and simmer gently uncovered for 10 minutes.
9. Stir in chopped parsley.
10. Spoon meat mixture over the eggplant.
11. Blend eggs, ricotta cheese, and nutmeg and season with salt and pepper. Spread over the meat layer and top with the grated parmesan cheese.
12. Bake for 30 minutes until lightly browned. Allow to rest for 5-10 minutes and serve.

 

NUTRITION INFORMATION PER SERVING:
435 calories, 31.6g fat, 11g total carbs, 3g fiber (8g net carbs), 25.4g protein
Percentage of fat: 66%

 

 

Elena and John Vaillancourt - World's Greatest Food Fight Paleo and Vegan ExpertsElena and John Vaillancourt – LCHF Nation

Elena and John are founders of LCHF Nation, an informational website and free weight loss support service devoted to those who want to lose weight, are insulin resistant, pre-diabetic / diabetic or who follow a keto, primal LCHF way of eating and enjoy eating and cooking good healthy food. They have written many cookbooks.

 

 

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