Skillet Moussaka
Servings: 7 servings
Calories: 237
Have you ever tried a skillet moussaka recipe? If you prefer cooking on the stove or grill in summer, try cooking low carb moussaka in a skillet for dinner.
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Ingredients
- 1 medium eggplant
- 1 ¼ pound ground beef or venison
- 2 cloves garlic minced
- 6 ounces can tomato paste
- ¾ cup water
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon allspice
- dash pepper
- 2 tablespoons butter
- 1 egg yolk
- 1 cup almond milk or other low carb milk
- ½ teaspoon xanthan gum optional
- 4 ounces shredded monterey jack or mozzarella cheese grated
- chopped parsley optional
Instructions
- Peel and cut eggplant into diced chunks about ½ inch each.
- Brown beef with garlic in skillet; drain.
- Add eggplant, tomato paste, water, oregano, salt, onion powder, cinnamon, ground ginger, allspice, and pepper.
- Cook about 10 minutes or until eggplant is tender.
- Combine milk and egg in small bowl. Set aside.
- Melt butter in small saucepan. Add milk mixture. Cook over low heat stirring constantly until thickened (add xanthan gum if needed).
- Power white sauce over meat mixture. Top with cheese.
- Place skillet in oven about 6 inches from broiler and broil on high for 2-3 minutes or until cheese is browned. If you don't want to turn oven on, you can cover the skillet and just cook until the cheese melts.
- Sprinkle chopped parsley on top if desired.
Notes
Makes 6-8 servings (nutritional for 7 servings)
Nutrition per serving: 4.7g net carb
Nutrition
Calories: 237 | Carbohydrates: 6.8g | Protein: 21.4g | Fat: 13.5g | Sodium: 348mg | Fiber: 2.1g
Additional Info
Net Carbs:
4.7
g
|
% Carbs:
8.3
%
|
% Protein:
37.9
%
|
% Fat:
53.8
%
|
SmartPoints:
5