Low Carb Moussaka Recipe


[av_one_full first av_uid=’av-2u9gq7′]


Print Friendly, PDF & Email

Low Carb Moussaka Recipe

Lighten up traditional Greek moussaka dish by substituting Mountain Bread for the béchamel sauce topping. Fewer carbs but still so hearty and delicious!

Prep Time: 10 minutes
Cook time: 30 minutes


800gm minced lamb
1 large onion, finely diced
2 cloves garlic, crushed
200 gm mushroom, finely chopped
1 tbsp tomato paste
2 tbsp beef stock powder
1 cup water
3 egg plants, sliced
4-5 tomatoes, sliced
4 tbsp olive oil
4 sheets of Mountain Bread™
4 tbsp flour
¾ cup tasty cheese, grated
salt and pepper


Heat large heavy based saucepan for 1-2 minutes on high, add lamb and stir until brown. Add onion, garlic and mushrooms, cook for 3-4 minutes on a medium heat. Add tomato paste, stock powder, and water, simmer for 20 minutes. Season with salt and pepper.

Heat half the oil in frying pan on high. Coat the eggplant with flour and shallow fry until golden brown, place on paper towel to drain. Use extra oil as needed.

In a large casserole dish layer the lamb, egg plant, tomatoes and Mountain Bread™ until the dish is full, and the Mountain Bread™ is the final layer.

Sprinkle with grated cheese and bake in a moderate oven (180c) for 20 minutes.

Buy Mountain Bread™ and Gerry’s Wraps


Leave a Reply
Shopping cart close