Delicious Paleo Moussaka
ID: 9b1533cb...
A healthy, Paleo-friendly version of the classic Mediterranean moussaka that is gluten-free, dairy-free, and sugar-free. It features layers of pan-fried eggplants, a richly spiced meat sauce sweetened naturally with cinnamon, and a creamy arrowroot-thickened béchamel sauce.
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🍳 Cooking Flow
Slice, season, and pan-fry the eggplants in butter until golden brown, then layer them in a baking dish. → Sauté onions and garlic, cook the ground meat with cinnamon, oregano, salt, and pepper, then stir in blended tomatoes and tomato paste. → Warm up milk with bay leaves and pepper, thicken it with diluted arrowroot powder, then whisk in an egg off the heat to make the béchamel sauce. → Layer the meat sauce over the eggplants, top with fresh parsley, pour on the béchamel sauce, and bake at 350°F for 40-45 minutes.
Cooking Steps
Brief Cooking Order
Slice, season, and pan-fry the eggplants in butter until golden brown, then layer them in a baking dish. → Sauté onions and garlic, cook the ground meat with cinnamon, oregano, salt, and pepper, then stir in blended tomatoes and tomato paste. → Warm up milk with bay leaves and pepper, thicken it with diluted arrowroot powder, then whisk in an egg off the heat to make the béchamel sauce. → Layer the meat sauce over the eggplants, top with fresh parsley, pour on the béchamel sauce, and bake at 350°F for 40-45 minutes.
Introduction
A healthy, Paleo-friendly version of the classic Mediterranean moussaka that is gluten-free, dairy-free, and sugar-free. It features layers of pan-fried eggplants, a richly spiced meat sauce sweetened naturally with cinnamon, and a creamy arrowroot-thickened béchamel sauce.
Step 1
Slice the eggplants into rounds about 1/2 inch thick, place them on a chopping board, and season both sides with salt and pepper.
Step 2
Melt some butter in a pan and pan-fry the eggplant slices for about 2 minutes on each side until soft and golden brown. Set them aside on a plate.
Step 3
In the same pan, melt more butter and sauté the chopped onion and finely chopped garlic over medium heat for about 3 minutes.
Step 4
Add the ground beef or lamb to the pan, breaking it up with a wooden spatula to avoid large lumps.
Step 5
Season the meat with salt, black pepper, ground cinnamon, and dried oregano. Stir well and cook for about 10 minutes until thoroughly cooked.
Ingredients List
Important Notes
Using a generous amount of ground cinnamon adds a natural warmth and sweetness to the dish, eliminating the need for added sugar.
This dish is perfect for meal prep because it stores exceptionally well in the refrigerator for 4 to 5 days, and can also be frozen for future meals.
Allowing the baked moussaka to rest for 15 minutes before serving makes slicing much cleaner and easier.
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