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.
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
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