Lamb moussaka with eggplant
The white sauce here is cream, egg and cheese rather than flour and milk, which is closer to the original custard-topped version than the floury one most people grew up with.
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Ingredients
For the whole dish · serves 6
- Ground lamb1½ lb
- Eggplant1¼ lb
- Canned diced tomatoes13 oz
- Heavy cream4 fl oz
- Parmesan3 oz
- Egg3
- Olive oilfor the eggplant, generously
- Ground cinnamonhalf a teaspoon
- Dried oreganoa teaspoon
- Sea saltto taste
Served with
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+2g net · 122 kcal · 20 min · together 9g net, 632 kcal
Method
6 steps · 120 minutes
- Salt the eggplant slices and leave them 30 minutes, then blot them dry. Skipped, they drink twice the oil and the dish swims.
- Roast them rather than frying them. Fried eggplant absorbs an amount of oil that has to be seen to be believed.
- Brown the lamb hard, then add the tomatoes, cinnamon and oregano and reduce it until it is genuinely dry.
- A wet meat layer is the reason most moussaka collapses on the plate. Cook it further than feels necessary.
- Beat the cream, egg and most of the parmesan together and pour it over the top layer of eggplant.
- Forty minutes at 350F until the top is set and blistered, then stand it 15 minutes before cutting. Straight from the oven it will not hold a slice.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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