After staying at home for more than 5 weeks, I think we are slowly getting used to the new norm. Going out became a chore, especially when the supermarkets are always filled with shoppers. So far, I’ve only been out 3 times for groceries run, as some of the items are not easily accessible through online shopping. Needless to say, our freezer is always filled to the brim as we buy everything in larger amounts now.
I like to buy a variety of meat cuts so our meals will not too boring. But when it comes down to convenience and versatility, mince meat is the go-to! Last night, I decided to make a Keto version of Beef Moussaka. I have blogged about this dish a long time ago, but that obviously needs an update now.
A recap: Moussaka is a popular Greek dish with layers of meat sauce (commonly lamb, but beef is acceptable too) and eggplant sheets. It looks almost like a lasagna, with slightly different flavour profile and significantly lower carb without the pasta sheets! I did have to swap out the bechamel sauce to a more egg based one as bechamel is made with wheat flour. It’s still in all its cheesy glory though so no compromise on taste there. So here’s the recipe!
Keto Beef Moussaka (recipe adapted from here)
2 large eggplants (Dutch Eggplants, not the thin long Asian eggplants)
1 large Onion, chopped
3 cloves Garlic, crushed
600g Minced beef
1 can Whole Peeled Tomatoes
1 tablespoon Tomato Paste
1/4 cup Dry White Wine
2 tablespoons Chopped Parsley
2 teaspoons Sambal oelek
1/4 teaspoon Ground Cinnamon
2 teaspoons Paprika
1 teaspoon Ground Cumin
Keto White sauce
1/2 cup Whipping Cream
1/2 cup Mozzarella
Cut eggplants into thin slices, place on wire rack, sprinkle with salt, and stand for 20 minutes. Rinse slices under cold water, drain, pat dry with absorbent paper. Brush slices with oil/lard, add to pan in batches, cook until browned on both sides; drain on absorbent paper. Alternatively, grill them in airfryer in batches.
Heat extra oil/lard in same pan, add onion and garlic, cook, stirring, until onion is soft. Add beef, cook, stirring, until beef is browned. Stir in canned tomatoes, paste, wine, herbs, sambal oelek and all the spices, simmer, covered, about 40 minutes or until slightly thickened.
Place one-third of the eggplant over base of a baking dish, top with half the beef mixture. Repeat layering with remaining eggplant and beef mixture, ending with eggplant. Spread cheese sauce (recipe to follow) over eggplant; sprinkle with cheese. Bake, uncovered, at 180°C for about 30 minutes or until lightly browned. Rest for at least 15-20 minutes before serving.
For the Keto White sauce, beat egg, melted better and cream together well, then mix with cheese. Season with salt and pepper.
This dish brings back many wonderful memories of Melbourne when I used to make it frequently during winter. Last night was pretty chilly too after the storm, so it was a perfect meal. The silky eggplant works so well with the robust meat sauce. And I love the new version of cheese layer too. Yum!
If you are a fan of lasagna, you should give this a try!