Simple Primal Moussaka

Moussaka is like meaty lasagna and it’s just as comforting. This is a great alternative for a gluten-free lasagna. It is very healthy and full of fiber. The crispy and creamy topping that makes this recipe a winner is the result of combining Greek yogurt, egg, and parmesan cheese. Let’s learn how to make this recipe.

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Primal Moussaka

5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 1 hour 9 minutes
Resting Time: 20 minutes
Total Time: 1 hour 39 minutes
Servings: 4
Calories: 359kcal

Ingredients

  • 2 eggplants peeled and cut into ¼ inch slices
  • 1 bunch of kale ribs remove and chopped
  • 14 oz tomatoes canned
  • ½ onion chopped
  • 1 garlic clove minced
  • ½ lb ground lamb
  • 1/8 tsp cinnamon
  • 1/8 tsp allspice
  • 1/8 tsp nutmeg
  • ½ cup Greek yogurt
  • ¼ cup parmesan cheese
  • 2 tbsp olive oil
  • Salt and black pepper

Instructions

  • Assemble ingredients together.
  • Sprinkle salt over the eggplant slices and let it sit for 20 minutes. Then, rinse them thoroughly and drain well.
  • Preheat the oven to 350°F.
  • Heat a frying pan over medium-high heat and add olive oil. Fry the eggplant slices until soft and light brown in color. Set aside and drain using paper towels.
  • Using a hot pot, boil the kale and puree it together with tomatoes using a blender or food processor.
  • Using the same pan where you fry the eggplant. Heat the pan again and sauté onions and garlic until fragrant. Now, add meat and allspice. Cook it for 5 minutes.
  • Then, add the tomato-kale mixture and bring the sauce to simmer. Cook for 10 minutes or until the sauce thickens. Season with salt and black pepper.
  • In a bowl, mix yogurt and nutmeg. Set aside.
  • Using a baking casserole dish, layer and assemble the recipe: eggplant, meat-tomato, eggplant, yogurt, and parmesan cheese. Bake it for 45 minutes or until the top sets and the cheese has melted.
  • Let it rest for 20 minutes before slicing it.

Nutrition

Calories: 359kcal | Carbohydrates: 23g | Protein: 19g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 165mg | Potassium: 1110mg | Fiber: 8g | Sugar: 12g | Vitamin A: 4177IU | Vitamin C: 59mg | Calcium: 196mg | Iron: 2mg

Notes & Tips

  • Always drain the eggplants or the dish will be soggy and wet.
  • Let the primal moussaka rest before slicing it and serving so it can firm up
  • You can add more cheese, always.
  • You can use zucchini or other vegetables if you don’t have eggplant handy.
  • You can also use other leafy greens like spinach, instead of kale.
  • If lamb is not available in your grocery store, try using ground beef, chicken, turkey or pork.
  • If you want dairy-free option, replace yogurt with coconut yogurt and also use dairy-free cheese.
    • With dairy-free substitutes in mind, increase the amount of eggplant or add mushrooms to replace the meat to make it entirely vegan.

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