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Cooking is a wonderful creative outlet for me.  I have no formal training but have been experimenting with various cooking techniques from a young age.  Here you will find recipes made with love from the heart, big on taste and flavour and unpretentious.  Just good, simple food!

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Low Carb Recipes | Low Carb Snacks

Low carb moussaka

on . Posted in Low Carb Recipes

( 2 Votes ) 

low_carb_moussaka

Moussaka is predominantly an egg plant (aubergine) based dish popular in the Eastern Mediterranean.  Consisting mainly of minced lamb and veggies. It is almost low carb cooked the traditional way. The only substitution made here is the topping – traditionally, white or Béchamel sauce is used. Using ricotta cheese as a replacement gets rid of the only high carb ingredient!

Low carb moussaka

Lamb is the traditional choice but beef would work well too.

Low carb moussaka ingredients:

  •     1kg ~ 35.2 oz - minced lamb
  •     1kg ~ 35.2oz - aubergines (usually about 4 medium ones)
  •     200g onion ~ 7.0 oz (1 large one)
  •     250ml ~ 8.4oz - tinned chopped tomatoes (1 tin)
  •     250g ~ 8.8oz ricotta cheese
  •     20g ~ 0.7 oz grated cheddar
  •     1 large egg
  •     30g ~ 1.0 oz olive oil
  •     3 cloves of garlic
  •     1 tsp each of oregano, basil and cinnamon
  •     1 tsp salt
  •     1 pinch of nutmeg

Low carb moussaka cooking instructions:

  • Preheat the oven to 180C / 250F / Gas Mark 4
  • Slice each aubergine in 4 slices lengthwise
  • Measure out the oil (to control the oil guzzling aubergines are notorious for!) and brush each slice on both sides
  • Grill aubergine slices on both sides until brown, set aside
  • Put the rest of the oil into a frying pan, sauté chopped onion until it starts to brown
  • Add mince and fry until it looks cooked
  • Add crushed garlic, chopped tomatoes, salt, herbs and cinnamon, sauté for further 3-5 minutes
  • In a bowl, beat the egg lightly and mix with ricotta cheese and nutmeg
  • Combine ingredients in layers in a baking dish – start with a layer of aubergines (no need to overlap them), followed by a layer of meat and vegetables mix
  • Create 1 or 2 layers (depending on the size of your dish)
  • Top the dish with a layer of ricotta mix and sprinkle with grated cheddar
  • Bake for 30-45 minutes, or until the top is brown
  • Rest for 10-15 minutes before serving

Nutritional information:

In total, using the amounts above and assuming 6 servings:

  • per 100 grams – 120cal (502kj), 2g net carbs, 9g fat, 9g protein
  • per 1 serving (465g), assuming 6 servings are made from amounts listed above – 555cal (2301kj), 10g net carbs, 40g fat, 40g protein
If you make this let  me know what you think.  Happy low carb cooking! Your comments and suggestions are always welcome!