If you’ve never had Moussaka before, do yourself a favour and give this a go. This traditional Greek dish layers rich, spiced lamb with grilled eggplant, topped with a bechamel and cheese on top. It is hearty, warming, delicious and oh so filling! My Keto Moussaka removes some of the carbs and substitutes in a cauliflower bechamel that you won’t be able to stop eating. I eat it straight from the blender.
You can make this as one large casserole, layering the eggplant and mince and baking for longer, but I love these little individual moussaka stacks. They look a lot more exciting than the casserole version!
The spices are carefully balanced but be sure to pick out the cloves and bay leaves so you don’t get too much of one spice.
It is a naturally very hearty dish so doesn’t need much by way of side dishes. A simple salad is best – Greek of course! I don’t even make a salad dressing and just use olive oil when making this dish as there is so much rich flavour in the keto moussaka that you don’t need anything else going on.
I’ve also had this re-heated the next day and it’s just as tasty.
If you are interested in trying some other Greek Keto dishes, here’s a couple;
Keto Moussaka Stacks
While not the quickest dish, the rich flavours of this Keto Moussaka will warm you and delight your family or friends. Can be made as individual serves as pictured, or layered into a large casserole dish for a simpler version.
- 1/2 cauliflower
- 4 tablespoons salted butter
- 1/2 teaspoon nutmeg
- 2 tablespoons cream or sour cream
- 1 cup tasty cheese grated
Begin by slicing the eggplant into rounds and salting on both sides. Set to one side - this draws the moisture out and stops them getting too soggy.
Meanwhile, in a large frying pan over medium heat, add the olive oil, garlic paste and onion and saute until the onion is translucent.
Add the beef mince and cook, breaking up with a wooden spoon until lightly browned.
Add all remaining meat sauce ingredients and simmer for 25 - 30 minutes until quite dry.
While the meat is simmering, preheat the oven to 190C / 374F.
Cut the cauliflower into small florets and steam in the microwave for 7 - 8 minutes until soft. Set aside to cool slightly.
In a food processor or blender, add the cauliflower, butter, nutmeg and cream and blend until smooth. Set to one side.
Pat dry the salted eggplant to remove excess moisture.
Heat the olive oil in a large frying pan or grill pan and grill for 2 - 3 minutes on each side or until just starting to become soft and set to one side.
Layer the eggplant with mince sauce two form two full layers. Top with cauliflower bechamel and grated cheese and place on a large baking tray lined with foil.
Bake for 20 - 25 minutes until the cheese is golden. Serve immediately.