Greek · Dinner
Layered Eggplant and Beef Bowl (Keto)
Greek-style moussaka bowl with roasted eggplant layered beneath cinnamon-spiced lean ground beef in tomato sauce, topped with a baked Greek yogurt and egg custard, finished with grated parmesan cheese.
$6
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
583Calories
40.8gProtein
36.8gFat
17.2gCarbs
9.3gSugar
8.9gFiber
739mgSodium
318mgChol
11.6gSat Fat
1449mgPotassium
299mgCalcium
5.1mgIron
2.9mcgVitamin B12
14mgVitamin C
gluten-free
low-carb
protein-rich
high-fiber
keto
Instructions
1
Prep
Slice the eggplant into 1/4-inch rounds, salt lightly, let sit 10 minutes to draw out moisture, then pat dry with a towel.
2
Roast the eggplant rounds at 400°F (200°C) for 20 minutes, flipping once, until soft and lightly browned at the edges.
3
Heat 1 tablespoon olive oil in a skillet over medium heat; sauté onion and garlic for 3 minutes until translucent, then add ground beef and brown for 6 minutes, breaking it up, until no pink remains.
4
Stir in crushed tomato, tomato paste, cinnamon, and oregano; simmer over medium-low heat for 10 minutes until sauce thickens and coats the meat.
5
In a small bowl, whisk egg, Greek yogurt, and parmesan together until smooth. Layer half the roasted eggplant, then beef sauce, then remaining eggplant in a small baking dish; pour yogurt-egg mixture evenly over top. Bake at 400°F (200°C) for 15 minutes until top is set and golden in spots.
6
Plate
Let the bowl rest 5 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g lean ground beef
- 22 small eggplant (400g)
- 1/2 cup120g canned crushed tomato
- 2 tbsp2 tbsp tomato paste
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cinnamon
- 1/2 tsp1/2 tsp dried oregano
- 4 tbsp60ml olive oil, divided
- 2/3 cup160g full-fat Greek yogurt
- 22 eggs
- 4 tbsp30g grated parmesan
- salt and black pepper, to taste
