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.
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!
Low-Carb Turkish Eggplant Moussaka with Ground Lamb
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.