Amazing Mediterranean Paleo Friendly Moussaka

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!

Ingredients :

  • 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)

Directions :

Step 1: Slice eggplants and season

eggplants eggplant slices

Cut the eggplants in slices about 1cm wide and season with salt and pepper.

Step 2: Brown till golden

step 2 brown eggplant

Melt butter and brown eggplant slices for few minutes each side until soft and golden. Set aside.

Step 3: Cooking the meat

step 3 onion and garlic

step 3 add meat

step 3 add cinnamon

step 3 add salt and pepper

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

step 4 add tomatoe paste step 4 add blended tomatoes

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

sauce step 1

Heat 1 cup of milk with bay leaves and pepper. Be careful NOT to bring to a boil!

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Step 2: Prepare other half of milk

sauce step 3 desired consistency

Mix 1 cup milk and arrowroot powder. Mix, mix, mix.

Step 3: Combining milks

sauce step 3

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

sauce step 4

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

final step 1

Grease a baking dish and place the eggplant slices together on the bottom.

Step 2: Add meat layer

final step 2a final step 2b

final step 2c

Layer with the meat previously set aside and sprinkle with chopped parsley.

Step 3: Top with sauce

final step 3

Pour the béchamel sauce on top. Sprinkling the dish with shredded cheese (optional step).

Step 4: Cook

finished meal

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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