Advertisement

Low-Carb Turkish Eggplant Moussaka with Ground Lamb

Low-Carb Turkish Eggplant Moussaka with Ground Lamb
Advertisement

Hey there, food lovers! Get ready to dive into the delicious world of Mediterranean flavors with this Low-Carb Turkish Eggplant Moussaka with Ground Lamb.

If you crave a comforting dish that’s quick, easy, and low on carbs, you’ve hit the jackpot! This recipe swaps traditional potatoes for eggplant, giving you all the creamy goodness while keeping it keto-friendly. Packed with savory ground lamb, spices, and topped with a rich cheese layer, this moussaka is perfect for meal prep or a cozy dinner with friends. Plus, it’s easy to customize—throw in some extra veggies or switch up the protein to suit your taste!

Now, if you’ve ever wondered how to make Turkish moussaka or are looking for an authentic low-carb moussaka recipe, you’re in for a treat.

Advertisement

Serving and Pairing Suggestions

Serve your Low-Carb Turkish Eggplant Moussaka hot out of the oven, and watch it disappear! It pairs perfectly with a refreshing Spinach and Pomegranate Salad or the ever-popular Yogurt Mint Dressing for a cooling touch.

If you’re in the mood for something extra, whip up some Vegetarian Spring Rolls with Sweet Chili Sauce for a fresh crunchy compliment. Want to sip while you savor? A glass of Watermelon Sangria or Prosecco Sangria delivers chill vibes and completes your meal.

Tips and Notes

  • Eggplant Prep: Slice your eggplant and let it sit with salt for about 30 minutes to draw out moisture. This helps reduce bitterness.
  • Ground Lamb Swap: Don’t have lamb? Ground beef or turkey works great too!
  • Cheese Choice: Go for a lower-fat option if you’re watching calories, but full-fat cheese adds great flavor.
  • Storage: Leftovers can be refrigerated for up to 3 days. Reheat gently in the oven to keep that creamy texture.

Don’t wait! Give this Low-Carb Turkish Eggplant Moussaka with Ground Lamb a try. Trust me; your tastebuds will thank you!

Advertisement
Low-Carb Turkish Eggplant Moussaka with Ground Lamb

Low-Carb Turkish Eggplant Moussaka with Ground Lamb

This Low-Carb Turkish Eggplant Moussaka features layers of tender eggplant, spiced ground lamb, and a creamy sauce for a satisfying meal.
No ratings yet
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Turkish
Servings 6 servings
Calories 350 kcal

Equipment

  • 1 Large skillet
  • 1 Baking dish
  • 1 Mixing bowl
  • 1 Knife
  • 1 Cutting board

Ingredients
  

  • 2 large eggplants - sliced into rounds
  • 1 pound ground lamb - or beef; prefer lean cuts
  • 1 onion - chopped
  • 3 cloves garlic - minced
  • 1 can 14 oz diced tomatoes - drained
  • 2 tablespoons tomato paste - to intensify flavor
  • 1 teaspoon dried oregano - for seasoning
  • 1 teaspoon ground cumin - adds warmth
  • 1 teaspoon salt - to taste
  • 1/2 teaspoon black pepper - to taste
  • 1 cup Greek yogurt - for creamy topping
  • 1 large egg - beaten for sauce binding
  • 2 tablespoons olive oil - for sautéing

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Sprinkle salt on the sliced eggplants and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
  • In a large skillet, heat olive oil over medium heat. Add ground lamb, onion, and garlic; cook until meat is browned.
  • Stir in diced tomatoes, tomato paste, oregano, cumin, salt, and pepper. Simmer for 10 minutes.
  • In a baking dish, layer half of the eggplant slices. Top with half of the lamb mixture. Repeat layers.
  • In a mixing bowl, combine Greek yogurt and the beaten egg. Spread this mixture over the top layer.
  • Bake in the preheated oven for 30-35 minutes or until the top is golden brown.
  • Allow to cool for a few minutes before serving.

Notes

This dish can be made ahead of time and reheated in the oven. If you prefer, substitute ground beef or chicken for the lamb.
To enhance the flavor, add a dash of cinnamon to the ground meat mixture.
Serve with a side of Greek yogurt for added creaminess or a fresh salad for a complete meal.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 24gFat: 22gSaturated Fat: 10gCholesterol: 85mgSodium: 600mgFiber: 5gSugar: 6g
Keyword eggplant moussaka, ground lamb moussaka, low-carb moussaka
Tried this recipe?Please consider Leaving a Review!
Advertisement
Scroll to Top