Moussaka is a Middle Eastern dish with many variations. Some versions use potato, but for ketogenic diets, eggplant is a better choice since it is low in carbohydrate. The topping has been reworked using a combination of two cheeses and cream. Together, the flavors in this dish create a rich and satisfying meal.
Ingredients
- 1 pound (454 grams) eggplant (buy a little extra)
- ½ cup (108 grams) extra virgin olive oil
- ¼ cup (40 grams) diced yellow onion
- 1 pound (454 grams) ground New Zealand lamb
- 1 teaspoon (3 grams) minced garlic
- 1 teaspoon (1 gram) dried oregano
- ½ teaspoon (1.5 grams) cinnamon
- Pinch of dried all spice
- ½ cup (125 grams) tomato puree
- ½ (56 grams) stick butter
- ½ cup (120 grams) 36% heavy cream
- ½ cup (50 grams) grated Parmesan cheese
- 2 tablespoons (28 grams) crème fraiche
- Salt to taste
How to Make It
- Preheat the oven to 350°F. Prepare a 2½-quart casserole dish by coating the inside lightly with olive oil.
- Wash and dry the eggplant. Slice off the stem end. Dice the eggplant into 1-inch cubes.
- Heat the olive oil in a nonstick skillet over medium heat until it shimmers. Add the diced eggplant and onion. Sauté until the moisture from the eggplant has cooked off and all of the oil has absorbed. The eggplant should be very tender. Transfer to the prepared casserole and spread into an even layer.
- To the same skillet, add the ground lamb, garlic, oregano, cinnamon, and all spices. Use a potato masher or fork to break the lamb into small pieces. Continue to cook the lamb until it is no longer pink and completely cooked though. Add the tomato puree and stir very well to combine. Season the mixture with salt if needed. Once completely cooked, transfer the lamb mixture to the casserole dish making sure to scrape the skillet very well. Spread the lamb over the eggplant in one even layer.
- Melt the butter in a small pot over low heat. Once the butter is melted, add the heavy cream, Parmesan cheese, and crème fraiche. Use a whisk to continuously stir the cheese mixture. Cook until the Parmesan is completely melted. Pour the cheese mixture over the lamb in the casserole dish making sure to evenly distribute the cheese.
- Cover the dish with foil. Pierce the center of the foil to allow steam to escape.
- Bake for 30 to 40 minutes. Remove the casserole from the oven and allow it to rest for at least 30 minutes. This will help the fat reabsorb. Slice into six equal portions and serve.
Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 588 kcal Calories from Fat: 425.61 kcal |
% Daily Value*
|
Total Fat 47.29 g 135% |
Trans Fat 0.0 g |
carbohydrates 4.89 g 4% |
Protein 22.92 g 46% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |