This easy to follow Moussaka recipe is ideal when looking to add variety to your low carb diet. Perfect for dinner and only 17 net carbs per portion.
Traditionally a Greek Moussaka is made with Aubergines, Minced Lamb, Potatoes and a Bechamel Sauce. In this low carb version I have replaced the potatoes with butternut squash and the bechamel sauce with Greek yoghurt.
Moussaka is made by layering the vegetables with a lightly spiced lamb sauce and then baking it to integrate the delicious flavours and permeate them throughout the dish.
This simple recipe does involve several stages in the preparation so be prepared to allow time for this. This will include how to stabilise your yoghurt to prevent it curdling when cooking.
Check out the recipe below.
Easy Moussaka Recipe
Low carb version of a delicious Greek Moussaka.
- 1 Large Aubergine Sliced
- 500 Gm Greek Yoghurt
- 1 Egg white
- 1 Butternut squash Sliced
- 1 Tbsp Olive oil
- 500 Gm Minced Lamb
- 1 Medium Onion Chopped
- 3 Cloves Garlic Chopped
- 1 Tin Chopped tomatoes
- 2 Tbsps Tomato Puree
- 1 Tsp Oregano
- 1 Bayleaf
- 1 Tsp Ground Cinnamon
Place the aubergine slices in a colander, sprinkle with salt and set aside for 15 minutes.
You will need to stabilise the yoghurt so it does not curdle during cooking. Lightly whip the egg white and in a small saucepan mix into the Greek yoghurt. Bring very slowly to the boil making sure it does not catch on the bottom of the pan. Move this saucepan into a simmering Bain-Marie for 10 minutes and stir occasionally. (A Bain-Marie is a tray or saucepan with a small amount of simmering water)
Place the aubergines in a baking tray with a splash of oil and cook in oven on 170C for 10 minutes.
In a saucepan, boil the butternut squash slices for 5 minutes.
In a large saucepan, sweat off the onions and garlic in the olive oil for 5 minutes. Add the lamb and brown off. Drain off the excess fat and return to pan.
Add tomatoes, tomato puree, oregano, bayleaf and cinnamon; mix well and cook for a further 5 minutes.
Compile the Moussaka
Pre-heat oven 180C or Gas 4.
In an oven proof dish, lay the aubergines on the bottom of the dish. Add the lamb and distribute evenly. Add the butternut squash, laying out evenly across the meat layer. Pour over the yoghurt and spread evenly making sure all the ingredients beneath are covered.
Bake for 30 minutes.
Serve with a nice fresh Greek Salad with Feta cheese.
Nutrients per portion
Fat 34 g
Carbs. 17 net g
Protein. 30 g