Monday, August 6, 2018


Moussaka is one of my all-time favorite Greek dishes.  It's easy to make if you have the stuff on hand.  This is an American version since I add in tomato - so fair warning.  Also, my bechamel sauce is made to be paleo/keto.  If you don't like that, google how to make authentic bechamel - it uses a little flour.

Moussaka (Paleo/Keto)
1lb Ground Beef or Lamb
2 TBSP Greek Seasoning (if you make your own use: dill, basil, oregano, rosemary, paprika, nutmeg)
1 can Petite Diced Tomato (or 3-4 fresh tomato diced)
1/2 White Onion, diced
1 tsp Garlic
1 Eggplant, sliced
Olive Oil or Coconut Oil
1 cup Heavy Cream
3 Egg Yolks
1/2 cup Parmesan Cheese
1/2 cup Butter

  1. In a frying pan, start browning your meat.  While you're waiting for your meat to cook, you can prep your veggies!  Also, pull out a 10" pie dish or rectangular cooking dish.
  2. Once your meat is mostly cooked, add in the onion, garlic, tomato, and seasoning.  Let this simmer until the juice is virtually gone.  Set this meat mixture aside.  Preheat oven to 350F.
  3. In the same frying pan, you will want to cook the eggplant slices.  The flesh should change color from white to a cooked yellow color.  You will want to add a little oil to the pan as you cook the eggplant.  Flip each one, so you cook both sides.  After each slice is done, place in the baking dish - I use tongs for this.
  4. When you are done with the eggplant, cover it with your meat mixture.
  5. In a pot or small frying pan, melt your butter.  You'll want the heat to be medium-low.
  6. Once your butter is melted, quickly add the heavy cream and cheese.  Stir!  Don't stop stirring!
  7. Add the egg yolks and continue to stir.  Don't let it boil!  Once your mixture is homogenous, pour over your meat.  You can top with extra parmesan if you so choose.
  8. Bake at 350F for 30 minutes.

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