Try this Keto Moussaka recipe, or contribute your own.
Suggest a better description2 large eggplants
1 1/2 teaspoons kosher salt, divided
1 tablespoon olive oil
1 large onion, finely chopped (8 oz)
1 to 1.5 lbs. lean ground beef
Garlic Salt
1 (15 oz) can diced tomatoes
2 tbs ground pork rinds
1/2 teaspoon dried coriander
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1.4 tsp nutmeg (1/4 for beef and 1/4 for white sauce)
1/4 teaspoon ground cumin
1/4 teaspoon black pepper, divided
Topping:
3 tbsp butter
1 tsp glucommanen
1 3/4 cups heavy cream
1/4 tsp ground nutmeg
Garlic salt
1 1/2 cups grated mozzarella or parm cheese
Optional: Once sauce cools, add two egg yolks and mix and pour over
Preheat oven to 500 degrees F. Line a large baking sheet with foil and spray it with olive oil spray.
Partially peel the eggplants, leaving some unpeeled stripes. Slice crosswise into 1/2-inch-thick rounds. Arrange in a single layer on the prepared baking sheet, spray with olive oil, sprinkle with 1/2 teaspoon kosher salt, and roast 10 minutes. Turn to the other side and roast 10 more minutes. The eggplant slices might appear too big to fit in your pan when raw, but they will noticeably shrink during baking.
Heat the olive oil over medium-high heat, 3 minutes. Add the onion and the meat and sauté until meat is browned, about 5 minutes, stirring frequently and breaking it up as it cooks. Add the garlic and cook 1 more minute.
Stir in the tomatoes, coriander, oregano, cinnamon, cumin, 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper. Cook, uncovered, stirring occasionally, about 10 minutes, or until liquids have evaporated.
Lower the oven temperature to 375 degrees F. Spray a shallow rectangular 2-quart baking dish (a shallow square 9-inch baking dish will probably work too) with olive oil spray.
Arrange half of the eggplant slices in the bottom of the prepared baking dish. Spread the meat mixture over the eggplant slices, pressing to flatten. Cover with the remaining eggplant slices.
Heat cream, butter, nutmeg and glucomannan, reduce. Add 1/2 the cheese. Sprinkle the cheese on top.
Bake, uncovered, 40 minutes, until the top is golden and set.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1361g) | ||
Recipe Makes: Servings | ||
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Calories: 3402 | ||
Calories from Fat: 1896 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 210.6g | 281 % | |
Saturated Fat 80.1g | 401 % | |
Monounsaturated Fat 90.7g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 1224.7mg | 377 % | |
Sodium 979.8mg | 34 % | |
Potassium 4327.3mg | 114 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 352.9g | 504 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3402
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