Greek · Dinner
Layered Eggplant and Meat Bake (Keto)
Baked layers of grilled eggplant and spiced lamb ragu in tomato sauce, finished with a baked cinnamon-nutmeg custard of eggs, cream, and Greek yogurt in place of bechamel. Parmesan crowns the top, grilled and oven-set until golden, giving a moussaka-style bake without the potato or flour roux.
$7
25 minsPrep
50 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
511Calories
36.8gProtein
35.2gFat
12.4gCarbs
5.8gSugar
5.9gFiber
681mgSodium
273mgChol
15.6gSat Fat
989mgPotassium
374mgCalcium
3.7mgIron
2.1mcgVitamin B12
8.2mgVitamin C
gluten-free
low-carb
protein-rich
high-fiber
keto
Instructions
1
Prep
Slice eggplant into 1/4-inch rounds, salt lightly, lay on a rack for 10 minutes to draw moisture, then pat dry.
2
Char
Brush eggplant slices with half the olive oil and grill on a stovetop griddle pan over medium-high heat for 3–4 minutes per side until tender and marked.
3
Saute
Heat remaining olive oil in a skillet over medium heat, cook onion and garlic for 3–4 minutes until softened and translucent.
4
Brown
Add lamb-ground and cinnamon-ground to the skillet and cook over medium-high heat for 5–6 minutes, breaking apart, until no pink remains.
5
Simmer
Stir in tomato-paste, beef stock, nutmeg, oregano, and bay leaf; simmer uncovered over medium-low heat for 12–15 minutes until sauce thickens.
6
Whisk
In a small bowl, whisk together egg, heavy cream, and yogurt until smooth with no streaks remaining.
7
Build
Remove bay leaf from sauce. Layer half the grilled eggplant, then all lamb sauce, then remaining eggplant in a baking dish.
8
Pour
Spread egg-cream mixture over the top, scatter parmesan evenly, and bake in a preheated 375°F (190°C) oven for 20–25 minutes until set and golden.
9
Rest
Let the bake stand for 10 minutes until the custard layer firms enough to hold a clean slice.
10
Plate
Slide a portion onto a plate, scatter with chopped parsley, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g lamb-ground
- 14 oz200g, about 1 small eggplant
- 2 tbsp2 tbsp olive oil, divided
- 1/2 cup80g onion
- 4 cloves4 cloves garlic
- 4 tbsp60g tomato paste
- 1/2 cup120ml beef stock
- 1 tsp1 tsp cinnamon-ground
- 1/2 tsp1/2 tsp nutmeg
- 1 tsp1 tsp dried oregano
- 22 bay leaf
- salt and black pepper to taste
- 22 large eggs
- 1/2 cup120ml heavy cream
- 4 tbsp60g plain yogurt
- 2.6 oz74g parmesan
- 2 tbsp16g parsley
