Low-Carb Greek Moussaka (6g Net Carbs) | High Protein | LevelTrack

Ingredients

• 2 large aubergines, sliced lengthways
• 2 tbsp olive oil
• 400g lean beef mince (5% fat)
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 400g tinned chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp dried oregano
• 1 tsp cinnamon
• Salt & pepper
• Bechamel topping (low-carb):
• 200g cream cheese
• 100ml double cream
• 50g parmesan, grated
• 2 egg yolks
• Nutmeg pinch
• 2 tbsp fresh parsley to serve
• xanthan gum, Greek salad side

Method

1. Preheat oven 200C. Brush aubergine slices with olive oil, bake 15 mins until soft.
2. Heat oil, sauté onion 3 mins, add garlic, then beef mince, brown 5 mins.
3. Stir in chopped tomatoes, purée, oregano, cinnamon, season. Simmer 10 mins until thick.
4. For topping: whisk cream cheese, cream, parmesan, egg yolks, nutmeg until smooth.
5. In baking dish, layer half aubergine, all meat sauce, remaining aubergine.
6. Spread bechamel topping, sprinkle extra parmesan.
7. Bake 25-30 mins until golden and bubbling. Rest 10 mins, sprinkle parsley, serve.