Healthy and Easy Greek Moussaka
I loved the traditional moussaka that my granny used to make - with potatoes and aubergines. However, I decided to try and make a healthier version, which is keto and paleo friendly.
Servings: 6 portions
Calories: 378kcal
Ingredients
For the Moussaka
- 1 cup Broccoli
- ⅓ cup Sweet corn
- 3 Carrots (medium)
- 1 Bell pepper
- 500 g Mince meat (5% fat)
- 1 Onion (chopped)
- 2 cloves Garlic
- ¼ cup Parsley
- 1 tbsp Mixed herbs (basil, oregano, thyme)
- 1 tbsp Paprika
- Pinch of salt
- Pinch of black pepper
- 2 tbsp Tomato paste
- 3 tbsp Extra virgin olive oil
For the Topping
- 250 g Greek yogurt
- 1 tbsp Gluten free white flour
- 2 Egg whites
- Salt and pepper
- 4 slices Cheddar cheese
Instructions
- In a large pan, heat 2 tbsp olive oil over medium heat. Chop the broccoli, carrots and bell pepper and along with the sweet corn, place everything into the pan. Cook until soft and golden and pour into a ceramic oven dish.
- Heat 1 tbsp olive oil in the same pan over medium heat and add the copped onions. Add the garlic and stir continuously until the onions and the garlic become soft and translucent.
- Toss the mince meat and continue stirring until fully cooked (no pink shows at all). Season with the mixed herbs, paprika, salt and black pepper, chopped parsley and mix well. Add the tomato paste and stir into the meat. Lower the heat and simmer for 10-15 minutes. Pour into the over dish and mix well with the vegetables.
- Preheat the oven to 180°C~356°F. Place the ceramic dish and let the moussaka cook for 15-20 minutes or until golden.
- In the meantime, beat the egg whites, add the yogurt, 1 tbsp gluten free flour, salt and pepper. Pour over the cooked moussaka, place the cheese on the top and let it cook for another 15 minutes. Serve hot.
- Bon Appetit!
Nutrition
Calories: 378kcal
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