Keto Eggplant Moussaka
This easy moussaka combines eggplant and lamb for a low-carb take on the Greek classic dish.
Servings 8
Equipment
- shallow rectangular 2-quart baking dish
Ingredients
- 2 large eggplants ends removed and sliced into long strips
- 1 large onion chopped
- 1 can chopped tomatoes
- 1 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- ½ tsp dried cilantro
- ½ tsp dried oregano
- ¼ tsp ground cinnamon
- ¼ tsp ground cumin
- 1 lb ground lamb
- 2 cloves garlic minced
- 1/2 cup parmesan grated
Sauce
- ¾ cup Greek yogurt
- 2 large eggs
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Heat olive oil in a skillet over high heat. Add the eggplant strips and fry until softened and golden brown on both sides. You may need to do this in batches of 3-4 strips at a time.
- In a fresh pan or skillet, heat olive oil over medium heat. Add the ground lamb and onion, and sautée until brown. 5-10 minutes.
- Add the minced garlic, tomatoes, salt, black pepper, cilantro, oregano, cinnamon, and cumin. Stir in well and allow to simmer, stirring occasionally until the sauce has thickened. 15-20 minutes.
- Preheat oven to 375°F (190°C)
- Apply cooking spray to baking dish. Line the base of the dish with one layer of eggplant strips. Gently pour cooked lamb over eggplant, compressing and leveling with a spoon or spatula. Add another layer of eggplant strips over the meat.
- In a separate bowl, add eggs, Greek yogurt, kosher salt, and black pepper. Whisk until creamy. Pour over eggplant and sprinkle grated parmesan on top. Bake for 40 minutes.
- Remove from oven and allow to cool for 5 minutes before serving