Low-carb moussaka

Moussaka is an aubergine-based dish popular in the Eastern Mediterranean.
Moussaka is made mostly of minced lamb, aubergines and cheese. So it is almost low-carb in its traditional form.
The only substitution we need to make is for the topping – traditionally, white or Béchamel sauce is used. Using ricotta cheese instead gets rid of the only high-carb ingredient!
 


Ingredients:

• 1kg (2lbs) minced lamb (lamb is the traditional choice, but beef would work well too)
• 1kg (2lbs) aubergines (usually about 4 medium ones)
• 200g onion (1 large one)
• 400ml tinned chopped tomatoes (1 tin)
• 250g ricotta cheese
• 20g grated cheddar
• 1 large egg
• 30g olive oil
• 3 cloves of garlic
• 1 tsp each of oregano, basil and cinnamon
• 1 tsp salt
• 1 pinch of nutmeg

Method:

• Preheat the oven to 180C / 250F / Gas Mark 4
• Slice each aubergine in 4 slices lengthwise
• Measure out the oil (to control the oil guzzling aubergines are notorious for!) and brush each slice on both sides
• Grill aubergine slices on both sides until brown, set aside
• Put the rest of the oil into a frying pan, sauté chopped onion until it starts to brown
• Add mince and fry until it looks cooked
• Add crushed garlic, chopped tomatoes, salt, herbs and cinnamon, sauté for further 3-5 minutes
• In a bowl, beat the egg lightly and mix with ricotta cheese and nutmeg
• Combine ingredients in layers in a baking dish – start with a layer of aubergines (no need to overlap them), followed by a layer of meat and vegetables mix
• Create 1 or 2 layers (depending on the size of your dish)
• Top the dish with a layer of ricotta mix and sprinkle with grated cheddar
• Bake for 30-45 minutes, or until the top is brown
• Rest for 10-15 minutes before serving

Nutritional information:
In total, using the amounts above and assuming 6 servings:

• per 100 grams – 120cal, 2g net carbs, 9g fat, 9g protein
• per 1 serving (465g), assuming 6 servings are made from amounts listed above – 555 cal, 10g net carbs, 40g fat, 40g protein