Keto Moussaka

INGREDIENTS 

2 large zucchinis

1 large egg plant

4 tbsp olive oil

Meat sauce:

2lb minced lamb, veal or beef (lamb is best) 

1 medium onion

6 cloves garlic

1 stick cinnamon

1 tbsp smoked paprika 

2 tbsp unsalted butter

1 tsp oregano

1/2 tsp black pepper

1 tsp sea salt

2 tbsp organic tomato purée

2 whole bay leaves

2 medium eggs

1/2 tsp dried peppermint, optional

Topping:

4 medium eggs

17,6 oz mascarpone or goat cream cheese

1 pinch of grated nutmeg

4 tbsp grated parmesan cheeses or other type of aged cheese 

DIRECTIONS

Slice the zucchini and eggplant and place them on a large baking sheet lined with parchment paper. Sprinkle with olive oil and some sea salt. Bake in the oven for 15 minutes at 400.

Chop the onion and garlic and sauté them in butter or tallow until light brown. Add meat, sea salt and stir. Cook the meat until it’s brown then add paprika , a little bit of water and tomato purée. Stir and cover the pot.

Add all the remaining spices and if necessary, add some more water. Cook for another 10 minutes and then remove from heat. (I add swerve to cut acidity) 

Whisk two eggs and add them to the meat sauce. Stir energetically. It’s important that the sauce is not boiling so that the eggs thicken it, but they should not get cooked.

Prepare a deep baking pan (preferably ceramic) by greasing it with some butter or tallow. Place the first layer of eggplant. Sprinkle some grated cheese to serve as a glue. Now place slices of baked zucchini as the second layer.

Now pour the meat sauce over the zucchini layer and even it with a spoon. Place the pan in the oven and bake for 15 minutes at 400ºF Remove from oven.

Mix the Mascarpone or goat cream cheese with eggs and nutmeg. Pour this mixture over the meat sauce which was previously slightly baked in the oven.

Sprinkle the remaining grated cheese on top. Return the moussaka to the oven for another 15 minutes or until the cheese turns golden-brown.