moussaka lchf thermomix keto banting low carb healthy fat

Keto Moussaka- family size!

SERVES 8-10

Prep Time
30 minutes
Cook Time
1 hour

Ingredients

For the eggplant 

650g eggplant, 0.5 cm thick slices, no need to peel  (can sub for zucchini, follow same instructions)

1 tablespoon salt

4 tablespoons olive oil

For the mince sauce

20g ginger (or 1/4 tsp powder)

10g garlic

120g celery

300g onion

1 Tbs (20g) olive oil

1kg mince meat (lamb, beef, pork or a combination)

200g cauliflower

250g zucchini (great way to use up some cores)

120g tomato paste

2 tsp salt

1 tsp cinnamon powder

2 tsp ground allspice

2 tsp dried oregano or 1 tbs fresh chopped

For the cheese sauce

230g tasty or cheddar cheese

500g sour cream

 

This whole recipe can be halved with only change to method being cook 20 minutes instead of 30 on stovetop. It looks like a long recipe but its worth the extra effort as you’ll have leftovers for days! You also need a large pan and LARGE baking dish (or a large skillet pan that can go on the stove then into the oven) 25cmx35cm or two smaller dishes

Print Recipe Pin Recipe Rate Recipe
This moussaka recipe is so easy to follow, absolutely delicious and feeds the whole family twice over! 
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Savoury

Ingredients

For the eggplant

  • 650 g eggplant 0.5 cm thick slices, no need to peel (can sub for zucchini, follow same instructions)
  • 1 tablespoon salt
  • 4 tablespoons olive oil

For the mince sauce

  • 20 g ginger or 1/4 tsp powder
  • 10 g garlic
  • 120 g celery
  • 300 g onion
  • 1 Tbs 20g olive oil
  • 1 kg mince meat lamb, beef, pork or a combination
  • 200 g cauliflower
  • 250 g zucchini great way to use up some cores
  • 120 g tomato paste
  • 2 tsp salt
  • 1 tsp cinnamon powder
  • 2 tsp ground allspice
  • 2 tsp dried oregano or 1 tbs fresh chopped

For the cheese sauce

  • 230 g tasty or cheddar cheese
  • 500 g sour cream

Instructions

  • Slice your eggplant approx 0.5cm thick then sprinkle with salt, set aside for 10 minutes then rinse and pat dry
  • If you are happy to make more dishes, start step 5 in a pot while waiting for your eggplant
  • In your pan or skillet, on medium high heat, pan fry the eggplant slices with olive oil in batches (dont add all the olive oil at once or your first slices will drink it all up) until well golden and softened
  • Continue until all eggplant is cooked (this is the slowest part of the recipe and can be prepared in advance). Set aside.
  • Into the same pan add the 1 Tbs olive oil and heat to medium
  • Place ginger and garlic into the mixer, chop 2 seconds / speed 7 / mc on
  • Add celery, chop 3 seconds / speed 7 / mc on
  • Add onion, chop 3 seconds / speed 5 / mc on, add to the hot pan and cook until starting to brown
  • Add the mince meat and continue to cook, stirring occasionally until just starting to brown
  • In the mixer, chop cauliflower and zucchini 5 seconds / speed 4 / mc on
  • Add to the pan along with the tomato paste, spices, herbs, and salt
  • Stir through and cook on medium low heat for 30 minutes, stirring occasionally
  • Preheat oven to 180C (200 if not fan forced)
  • Without washing the mixer, chop the cheese 15 seconds / speed 5 / mc on
  • Add the sour cream and stir 10 seconds / speed 4 / mc on
  • Into a large baking dish, spread half the meat sauce, then lay half the eggplant on top. Repeat with remaining meat then eggplant
  • Pour the cheese sauce on top and spread out evenly
  • Bake until golden, approximately 25 minutes but times will vary for different ovens
  • Serve with a side green salad drowned in extra virgin olive oil

Conventional method

    You also need a large pan and LARGE baking dish (or a large skillet pan that can go on the stove then into the oven) 25cmx35cm or two smaller dishes

    • Slice your eggplant approx 0.5cm thick then sprinkle with salt, set aside for 10 minutes then rinse and pat dry
    • If you are happy to make more dishes, start step 5 in a pot while waiting for your eggplant
    • In your pan or skillet, on medium high heat, pan fry the eggplant slices with olive oil in batches (dont add all the olive oil at once or your first slices will drink it all up) until well golden and softened
    • Continue until all eggplant is cooked (this is the slowest part of the recipe and can be prepared in advance). Set aside.
    • Into the same pan add the 1 Tbs olive oil and heat to medium
    • Finely chop ginger, garlic, celery and onion
    • Add to pan and cook until starting to brown
    • Add the mince meat and continue to cook, stirring occasionally until just starting to brown
    • In the food processor or with a grater, finely chop or grate cauliflower and zucchini
    • Add to the pan along with the tomato paste, spices, herbs, and salt
    • Stir through and cook on medium low heat for 30 minutes, stirring occasionally
    • Preheat oven to 180C (200 if not fan forced)
    • Grate the cheese and mix with the sour cream
    • Into a large baking dish, spread half the meat sauce, then lay half the eggplant on top. Repeat with remaining meat then eggplant
    • Pour the cheese sauce on top and spread out evenly
    • Bake until golden, approximately 25 minutes but times will vary for different ovens
    • Serve with a side green salad drowned in extra virgin olive oil

    Nutrition

    Serving: 383g | Carbohydrates: 8.8g | Protein: 49.7g | Fat: 50.7g | Sodium: 1080mg | Sugar: 8.4g
    Tried this recipe?Mention @thermofoodieandthechef or tag #lchfthermofoodies!

    For more recipe inspiration and a like minded supportive community, join our FACEBOOK GROUP

    You can also check out our COOKBOOKS here.

    You can download our FREE 7 day mealplan here 

    12 comments on “Keto Moussaka- family size!

    Andy Pool says:

    Will try this, wondered about adding a couple of eggs or 6 to the sauce. The authentic greek version is usually a cheese béchamel with eggs that can give a bit of volume and stability.

    Denise King says:

    OMG! I made this for dinner tonight, it was one of the most delicious dishes I have ever eaten, and I have tried ALOT!!! Chef you have outdone yourself xx

    Deanne says:

    This is amazing!!!! I’m already so excited about eating the leftovers, except I’m so full from tonight’s dinner. It felt like there was a bit involved but I think that was really just cause it was the first time I cooked it. So delicious and with lots of veggies. Thank you for sharing such a great recipe.

    Katie says:

    I’m new to Thermomix and wondering about step 5. Do I just put the olive oil straight in the thermie, then go on to step 6? Thanks

    Thermo Foodie and The Chef says:

    Sorry i just saw this! Its a bit different in that this recipe uses the stove and the thermomix, so the pan im referring to is a frying pan or sauce pan (whatever you might normally cook spaghetti bolognaise sauce in for example), if you are on facebook join our group for instant help from 31000 members 🙂 https://www.facebook.com/groups/LCHFThermoFoodies/

    Kristie Dutt says:

    Made this last night… LOVED IT! Even the kids ate it : ) I put some into the freezer for later, hope thats ok? Love your work x

    Thermo Foodie and The Chef says:

    Thank you for the feedback Kristie! Always a winner when the kids like dinner too!

    Mia says:

    This recipe is THE BOMB! Loved by all who have tried it here. Rave reviews.

    Sue says:

    Omg! Wow! Have been planning on making this moussaka for quite a while now, and finally made it tonight! Awesome! I used pork and veal mince and it was lovely! Might try lamb next time. The flavour is superb! Thank you!

    Thermo Foodie and The Chef says:

    Thanks for your feedback 🙂

    Amanda says:

    LOVE this recipe!! To save on prep time, I made the meat sauce and sauce in one skillet and while that was simmering for the 30minutes, I made the eggplant in another skillet. It virtually halved my prep time!! Will do it this way every time as I’d rather wash one skillet and save 30mins prep time. I also freezed left overs in portions for dinner during the week. 🙂 Winner!!!

    Anne-marie Mulligan says:

    What a great and simple recipe. I am a family of one. I didn`t halve it and I am glad I didn`t because this is the sort of dish that I will happily eat all week. The meat sauce has a robust flavour with only a few essential ingredients. The preparation did not require me to clean the bowl and that added to the flavour of each other step. The cheese sauce…is lucky to have made it on as the topping. I added a little blue cheese to give it a kick.I like the sour cream as the base, so creamy and smooth. It`s a sauce I will use again with other things too. The difficulties I had were frying the eggplant, I think I need a new fry pan. I chose a baking dish that was too small so have some left overs. What a wonderful first world problem.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    latest bites & reads


    Pin It on Pinterest

    Free Upgrade to Express Shipping!  Shop Now
    close
    open