Keto Moussaka

Updated at: Thu, 17 Aug 2023 01:05:23 GMT

Step 1

Heat 1 tablespoon of oil in a large heavy bottomed saucepan. Cook the lamb until well browned and transfer to a plate with juices

Step 2

To the same saucepan add oil if needed and the onion, garlic, celery, salt and pepper. Cook until tender.

Step 3

Add tomato puree and cook for 2 minutes

Step 4

Add the cooked lamb back in and add oregano, cinnamon, bay leaf and broth. Cover with a lid and cook until tender for about 60 to 90 minutes. If it becomes overly dry, add water or broth but you do not want it to be loose, it should all hold together.

Step 5

While lamb is cooking, cut the eggplants lengthwise about 1/4 of an inch thick (6mm). Drizzle with oil and season with salt and pepper. Char grill on a pan for about 90 seconds each side. Place the eggplants in a baking dish in a single layer

Step 6

Preheat oven to 180 degrees c (350 F)

Step 7

Once meat is done cooking remove the bay leaf and stir in mint

Step 8

In a small heavy bottomed saucepan bring the cream and cream cheese to just below boiling point

Step 9

Vigorously whisk in the other cheeses until melted and smooth. Season with salt and pepper

Step 10

Layer the laid out eggplants with a layer of the lamb mixture. Then add another layer of eggplant and then lamb again. Alternate until mixes are finished but end with a layer of eggplant.

Step 11

Pour over cheese sauce and top with sliced tomatoes for garnish

Step 12

Sprinkle over some nutmeg at the top of the cheese sauce

Step 13

Bake for 30 to 45 minutes for a golden brown top. Let stand for 15 mins before serving!

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