Serves: 2 Carbs (per serving): 7
My low carb twist on this Greek classic is just as rich and tasty as you'd get in any good taverna. And not only is this version healthier than the traditional recipe, it's also easier to make! No peeling potatoes, no frying batches of aubergine, no messing around making a béchamel sauce, no fiddly layering. Minimal effort, incredibly delicious results. Perfect served with a simple side salad, or (even better) the greek salad from my cookbook.
250g lamb mince
1 tsp olive oil
1 tsp butter
½ red onion, finely diced
2 garlic cloves, crushed or finely minced.
1 tsp dried oregano
¼ tsp ground cinnamon
¼ tsp dried mint
1 bay leaf
100ml red wine
1 tsp red wine vinegar
Pinch of granulated sweetener (optional, to taste)
120g cottage cheese or ricotta cheese
30g finely grated parmesan
1 tsp smoked paprika
Preheat the oven to 200°C.
Slice the aubergine into rounds about 1-2cm thick. Toss them in a little olive oil and lay them onto a baking tray. Sprinkle with a generous pinch of salt and roast for 20 minutes.
Meanwhile, make the sauce. Heat the olive oil in a saucepan over high heat. Add the lamb mince and a pinch of salt. Cook for a minute or two, stirring occasionally, until browned. Remove from the pan and set aside.
Reduce the heat to medium. Add the butter to the pan and, once melted, add the onion and a pinch of salt. Cook for 3-5 minutes, stirring occasionally, until the onion starts to soften. Add the garlic, oregano, cinnamon, bay leaf, and dried mint. Cook, stirring constantly, for another minute.
Pour the red wine into the pan, increase the heat to high, and boil until the wine has evaporated.
Reduce the heat to medium. Stir in the passata, red wine vinegar, and the cooked lamb mince.
Once the aubergine is cooked, stir it into the sauce. Add salt, pepper, and sweetener to taste.
Pour the lamb mixture into a loaf tin lined with greaseproof baking paper.
In a small bowl, whisk together the cottage (or ricotta) cheese and parmesan until smooth. Spread the cheese mixture evenly over the mixture in the loaf tin.
Sprinkle the paprika over the top of the cheese mixture.
Bake for 15 minutes. Or, if making in advance, let it cool to room temperature before storing it in the fridge. When ready to serve, bake at 200°C for 30 minutes.
Allow the moussaka to cool for 5 minutes before serving.
Any leftovers can be stored in an airtight container in the fridge or freezer to reheat and enjoy another day.