Keto Moussaka Food

KETO MOUSSAKA

Keto Moussaka image

Delicious and gluten-free keto eggplant moussaka.

Provided by JennyJen2009

Categories Fruits and Vegetables Vegetables Eggplant

Time 1h15m

Yield 8

Number Of Ingredients 17

Ingredients

olive oil, divided, or as needed
2 eggplants, peeled and sliced 1/4-inch thick
salt to taste
1 pound ground lamb
2 large tomatoes, diced
1 large onion, diced
1 tablespoon dried parsley
1 tablespoon minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground black pepper
1 cup heavy cream
1 (8 ounce) package crumbled feta cheese
3 eggs
1 tablespoon butter
1 pinch ground nutmeg, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Coat a rimmed baking sheet with 1 tablespoon olive oil.
Arrange eggplant in a single layer on the prepared baking sheet. Drizzle with additional olive oil and sprinkle with salt.
Bake in the preheated oven for 10 minutes. Remove from the oven, flip eggplant, and continue baking until golden, about 10 minutes more. Remove eggplant from the oven and let cool slightly.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir ground lamb in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in tomatoes, onion, parsley, garlic, cinnamon, nutmeg, cloves, and pepper and continue to cook until vegetables have softened, about 5 minutes.
Combine heavy cream, feta cheese, eggs, and butter in a bowl.
Arrange 1/2 the eggplant in a large baking pan. Spoon lamb mixture over eggplant. Place remaining eggplant on top. Pour cream mixture on top and sprinkle with nutmeg.
Bake in the preheated oven until top is golden brown and somewhat firm, 30 to 40 minutes.

Nutrition Facts : Calories 408.9 calories, Carbohydrate 14.5 g, Cholesterol 169.2 mg, Fat 31.8 g, Fiber 6 g, Protein 18.6 g, SaturatedFat 16.4 g, Sodium 419.9 mg, Sugar 6.7 g

MOUSSAKA

Moussaka image

Provided by Food Network Kitchen

Categories main-dish

Time 2h35m

Yield about 6 to 8 main course servi

Number Of Ingredients 24

Ingredients

2 large eggplants (about 2 3/4 pounds), unpeeled and cut lengthwise into 1/2-inch slices
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, chopped
3 cloves garlic, minced
1 pound ground beef
1/2 teaspoon dried oregano
1/8 teaspoon ground allspice
Pinch of ground cloves
1 cinnamon stick, broken in half
1/2 teaspoon kosher salt, plus to taste
Freshly ground pepper
1 1/2 cups whole, peeled, canned tomatoes (with puree), roughly chopped
1 bay leaf
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
3 cups whole milk, room temperature
1 1/2 teaspoons kosher salt
Pinch of ground nutmeg
1 large egg
2 large egg yolks
1/2 cup dried breadcrumbs
3 tablespoons Pecorino Romano

Steps:

Bake the eggplant: Preheat the oven to 475 degrees F. Brush the eggplant slices on both sides with the oil and lay on 2 small or 1 large foil-lined baking sheet. Season with salt and pepper. Cover with foil and bake until the eggplant is soft, about 25 minutes. Set aside covered.
Make the meat sauce. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the beef, oregano, allspice, cloves, and cinnamon. Break the meat up into small pieces and season with the 1/2 teaspoon salt and pepper to taste. Cook, stirring occasionally, for about 2 minutes. Lower the heat to medium and cook, stirring, until just cooked but still slightly pink inside, about 1 minute more. Add the tomato and bay leaf and bring to a simmer. Cover, and cook until the sauce is thickened and fragrant, about 20 minutes.
Make the custard sauce. Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Remove the pan from the heat and add the milk, salt, and nutmeg. Return to the heat and while whisking constantly, bring to a boil. Simmer 2 minutes. Transfer the sauce to a bowl and stir to cool. When the sauce is cool, whisk in the egg and yolks.
Assemble the moussaka. Lower the oven to 350 degrees F. Brush a 9 x 13 x 2-inch casserole dish with the oil. Scatter the breadcrumbs over the bottom of the pan. Lay half of the eggplant in the pan, overlapping the slices if needed. Cover with half of the meat sauce and smooth with a rubber spatula. Repeat with the remaining eggplant and meat sauce. Pour the custard sauce over the layered mixture and smooth with a rubber spatula. Sprinkle with the Pecorino Romano and bake, uncovered, until lightly browned and the custard is set, about 1 hour.
Remove the moussaka from the oven and let rest for 10 minutes. Use a slotted spoon or spatula to serve.

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KETO MOUSSAKA RECIPE - FOOD NEWS

Keto Moussaka Recipe. Healthy Moussaka Recipe. by Rena Cook | Nov 20, 2011 | Moussaka Recipes. This is not only a healthy moussaka recipe but also my favorite. It is lighter than the “Traditional Moussaka Recipe”, and apart from the eggplants, I use zucchini and potatoes. The vegetables are grilled with hardly any oil, and I use non-fat milk for the béchamel sauce. How …
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KETO GREEK MOUSSAKA

Keto Greek Moussaka, low carb, gluten-free and also diabetic friendly! Keto Greek Moussaka, low carb, gluten-free and also diabetic friendly! This site was designed with the .com. website builder. Create your website today. Start Now. Blog Συνταγών Κετογονικής και Χαμηλών Υδατανθράκων διατροφής. Keto Food Magic by Eirini. HOME. ABOUT. RECIPES ...
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