This dish is simple to make in advance and enough to last for several days. Moussaka tastes even better the second day after flavours settle in. This recipe is gluten and sugar free and you can freeze this recipe. Many thanks, to Paleo Star for this delicious homemade recipe. Happy cooking and Enjoy!
- 1 large onion chopped
- 4 ripe tomatoes
- 2 medium size eggplants
- 2 tbsp fresh chopped parsley
- 4 tbsp tomato paste
- 2 tbsp arrowroot
- 2 tbsp ground cinnamon
- 1 tbsp dried oregano
- 1 egg
- 1 garlic clove
- 3 bay leaves
- 1 lb ground beef or lamb
- 2 cups of almond or coconut milk
- Butter, ghee or coconut oil for cooking
- Salt and pepper
- Cheese shredded (optional)
Step 1: Slice eggplants and season
Cut the eggplants in slices about 1cm wide and season with salt and pepper.
Step 2: Brown till golden
Melt butter and brown eggplant slices for few minutes each side until soft and golden. Set aside.
Step 3: Cooking the meat
In same skillet, sauté onions and garlic about 3 minutes. Add lamb or beef, cinnamon, oregano, salt and pepper. Mix and cook for about 8-10 minutes on medium heat until the meat is fully browned and cooked.
Step 4: Adding tomatoes and paste
Chop or blend tomatoes and add to skillet. Also add the tomato paste. Once mixed with meat, turn off heat and set aside.
Making The Béchamel Sauce :
Step 1: Warm half the milk
Heat 1 cup of milk with bay leaves and pepper. Be careful NOT to bring to a boil!
Step 2: Prepare other half of milk
Mix 1 cup milk and arrowroot powder. Mix, mix, mix.
Step 3: Combining milks
Add the arrowroot mixture to warm milk and keep stirring until the desired consistency is reached in about 2-3 minutes.
Step 4: Add egg
Turn off the heat, whisk in egg and mix fast so the egg doesn’t scramble.
Creating the final masterpiece.
Preheat the oven to 350F
Step 1: Prepare the bottom layer
Grease a baking dish and place the eggplant slices together on the bottom.
Step 2: Add meat layer
Layer with the meat previously set aside and sprinkle with chopped parsley.
Step 3: Top with sauce
Pour the béchamel sauce on top. Sprinkling the dish with shredded cheese (optional step).
Step 4: Cook
Place in the oven at 350F for 40-45 minutes. Let cool for at least 15 minutes before serving.
Remember this dish tastes even better on the second day and should be enough to enjoy for several days. An excellent meal to prepare in advance and enjoy later on!
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