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.
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.