Greek Moussaka - from Buttoni's Low Carb Recipes
Credits to Buttoni - see http://buttoni.wordpress.com/2010/03/01/greek-moussaka-casserole/
CASSEROLE INGREDIENTS:
12 oz. sliced aubergine (one very large one or 2 smaller)
1/3 c. olive oil
spring onion, chopped
16 oz. canned tomatoes, crushed well
1½ lb. minced lamb
Dash black pepper
½ tsp. oregano
Pinch cinnamon
1 clove minced garlic
1 c. Parmesan cheese, grated
TOPPING INGREDIENTS:
¼ c. butter, melted
5 T. Carbalose Flour
½ c. double cream
1 c. water
¼ tsp. nutmeg
2 beaten eggs
2 tsp. lemon juice
¼ c. crumbled feta cheese
DIRECTIONS:
Soak aubergine slices in salted water 20 minutes. Drain and pat dry on paper towels. Coat with Carbalose flour. Preheat oven to 450º. Grease oblong casserole dish with dab olive oil. Add aubergine, turning to coat on both sides with oil. Bake 20 minutes. Turn off oven and let aubergine stand while you do the next phase.
Heat remaining olive oil in large skillet. Add onion, garlic and saute 3-4 minutes until translucent. Add meat and saute until no longer pink. Carefully strain off grease onto the cooling aubergine. Now add the tomatoes (and 2 T. red wine, if using) to the drained meat in the skillet. Simmer 5-10 more minutes. Turn off fire and let cool while you prepare the topping.
For the topping, melt the butter in medium skillet over medium heat. Stir in the Carbalose flour and cook 1 minute. Add water in a thin stream, stirring constantly to thin down the flour paste ever so gradually. Add pepper, nutmeg and cinnamon. Slowly stir in cream, simmer 1-2 more minutes and set aside.
Now preheat oven to 350º. Grease a 9×13 glass/ceramic casserole dish. Layer 1/3 aubergine, 1/3 meat mixture, 1/3 parmesan cheese (repeat 1-2 more times , until things run out). Bake 15-20 minutes. Remove from oven.
In a bowl, beat the eggs and slowly whisk into the cooling cream topping mixture. Add the lemon juice and crumbled feta cheese. Taste and season to taste. Carefully spoon over the half-baked casserole. Sprinkle with nutmeg and pop back into oven until topping is beginning to puff and brown slightly, about 35 minutes or so. Cool 10 minutes and cut into 8 squares.
NUTRITIONAL INFO: Makes 8 servings, each containing:
516 calories
40 g fat
10.7 g carbs
3.8 g fiber
6.9 g NET CARBS
30 g protein
770 mg sodium
CASSEROLE INGREDIENTS:
12 oz. sliced aubergine (one very large one or 2 smaller)
1/3 c. olive oil
spring onion, chopped
16 oz. canned tomatoes, crushed well
1½ lb. minced lamb
Dash black pepper
½ tsp. oregano
Pinch cinnamon
1 clove minced garlic
1 c. Parmesan cheese, grated
TOPPING INGREDIENTS:
¼ c. butter, melted
5 T. Carbalose Flour
½ c. double cream
1 c. water
¼ tsp. nutmeg
2 beaten eggs
2 tsp. lemon juice
¼ c. crumbled feta cheese
DIRECTIONS:
Soak aubergine slices in salted water 20 minutes. Drain and pat dry on paper towels. Coat with Carbalose flour. Preheat oven to 450º. Grease oblong casserole dish with dab olive oil. Add aubergine, turning to coat on both sides with oil. Bake 20 minutes. Turn off oven and let aubergine stand while you do the next phase.
Heat remaining olive oil in large skillet. Add onion, garlic and saute 3-4 minutes until translucent. Add meat and saute until no longer pink. Carefully strain off grease onto the cooling aubergine. Now add the tomatoes (and 2 T. red wine, if using) to the drained meat in the skillet. Simmer 5-10 more minutes. Turn off fire and let cool while you prepare the topping.
For the topping, melt the butter in medium skillet over medium heat. Stir in the Carbalose flour and cook 1 minute. Add water in a thin stream, stirring constantly to thin down the flour paste ever so gradually. Add pepper, nutmeg and cinnamon. Slowly stir in cream, simmer 1-2 more minutes and set aside.
Now preheat oven to 350º. Grease a 9×13 glass/ceramic casserole dish. Layer 1/3 aubergine, 1/3 meat mixture, 1/3 parmesan cheese (repeat 1-2 more times , until things run out). Bake 15-20 minutes. Remove from oven.
In a bowl, beat the eggs and slowly whisk into the cooling cream topping mixture. Add the lemon juice and crumbled feta cheese. Taste and season to taste. Carefully spoon over the half-baked casserole. Sprinkle with nutmeg and pop back into oven until topping is beginning to puff and brown slightly, about 35 minutes or so. Cool 10 minutes and cut into 8 squares.
NUTRITIONAL INFO: Makes 8 servings, each containing:
516 calories
40 g fat
10.7 g carbs
3.8 g fiber
6.9 g NET CARBS
30 g protein
770 mg sodium