Yummy Paleo Moussaka

The best paleo moussaka ever!!

paleo moussaka

I had landed upon a couple of divinely deep purple eggplants which I wanted to use in a scrumptious warming family dinner. So as I always do I scoured the internet for inspiration! I came across this recipe, which I have not tweaked as it was just perfect as is!

*Recipe courtesy of theironyou.com

 

Ingredients

Makes 6 generous servings

 

Eggplant

 

2 medium eggplants , peeled and sliced into ½-inch thick rounds

olive oil

fine grain sea salt

ground black pepper

 

Meat sauce

 

450-500 grams lamb mince

1 tablespoon olive oil

1 medium onion, finely chopped

1 garlic clove, minced

1 800 gram tin diced tomatoes

2 teaspoons tomato paste

2 handfuls fresh parsley, chopped

2 teaspoons dried oregano

½ to 1 teaspoon ground cinnamon (to taste)

1 tablespoon red vinegar

¼ teaspoon fine grain sea salt

A pinch of ground black pepper

 

Paleo bechamel sauce

 

¾ cup / 180 ml milk (your choice, I used almond)

2 cups / 200 grams cauliflower florets

1 clove garlic

1 teaspoon fine grain sea salt

A pinch of ground black pepper

3 free-range organic eggs

 

Directions

 

Preheat oven to 200°C, place a rack in the middle.

On a baking sheet, toss eggplant slices with olive oil and season generously with salt and pepper.

Spread in a single layer and roast in the oven until soft and golden about 25 to 30 minutes.

While the eggplant is roasting make the meat sauce.

In a large saucepan, heat one tablespoon of olive oil over medium-high heat, add onions and garlic and saute for 2 to 3 minutes until translucent. Add meat and cook, stirring to prevent sticking, until meat is browned, 5 to 7 minutes (juices should run clear – if you’re using lamb, and it looks greasy drain some of it off with the aid of a spoon). Stir in diced tomatoes, tomato paste, parsley, oregano, cinnamon, vinegar, salt and pepper and simmer for 15 to 20 minutes. Turn off the heat and set aside.

In the meantime make the paleo bechamel sauce. In a saucepan add cauliflower florets, milk, garlic, salt and pepper. Bring to a boil, reduce to a simmer, cover with a lid and cook for 15 minutes. Remove from the heat and with an immersion blender, blend until smooth (be careful not to splatter yourself!)

Add eggs, one at a time, working quickly making sure that they don’t poach.

To assemble the paleo moussaka, lightly grease an 8 x 12 inch baking dish (or individual ramekins, like I did). Arrange eggplant slices to form a uniform layer. Cover the eggplant evenly with half of the meat mixture. Repeat to make a second layer.

Carefully spoon the cauliflower bechamel sauce over the meat mixture and spread evenly to the edges.

Bake uncovered for about 25 minutes, until the top is nicely puffed and browned.

Let rest 10 minutes, then sprinkle with some chopped fresh parsley and serve warm.

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Lindi Savva
Loving Mother at Nutritional Crossroads
I am a mother to a seven year old boy and wife to an awesome man. My journey into whole foods took off with great momentum when I was told I potentially had two more autoimmune diseases. I decided to take control of my future health and immerse myself into how I could heal from the inside. During this chapter I have completely changed my way of thinking about food and what it means to be well nourished. I have always loved to cook and bake and I am thoroughly enjoying having my boys (and anyone else willing) as taste testers while I play around in the kitchen having fun with new nourishing recipes.

Lindi Savva

I am a mother to a seven year old boy and wife to an awesome man. My journey into whole foods took off with great momentum when I was told I potentially had two more autoimmune diseases. I decided to take control of my future health and immerse myself into how I could heal from the inside. During this chapter I have completely changed my way of thinking about food and what it means to be well nourished. I have always loved to cook and bake and I am thoroughly enjoying having my boys (and anyone else willing) as taste testers while I play around in the kitchen having fun with new nourishing recipes.

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