Low Carb Moussaka Recipe

Low Carb Moussaka Recipe

This series of recipes was produced for us by chef Nick Sandler showing how to cook simple dishes outside in a pizza style wood fired oven.

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Low Carb Moussaka Recipe

This is a modified recipe to suit those on a low carb or Keto diet, removing the high-carb potatoes from the traditional Turkish moussaka recipe.

Serves 4

Ingredients:

Ingredients for the mince
1kg minced beef
1 large red onion, chopped
2 large tomatoes, chopped
1 heaped tablespoon tomato puree
3 cloves of garlic, chopped
1 teaspoon chilli powder
1 teaspoon Maldon Sea salt
1 teaspoon ground black pepper
A small bunch of oregano, chopped
2 teaspoons of chopped fresh thyme

 

The rest

2 Aubergines, sliced approx 1/2 cm, laid out in a single layer on a baking tray, seasoned with rather too much olive oil, salt & black pepper

6 large tomatoes, sliced

100g Grana Padano, grated

Salt & chilli powder


For best results cook in a Delivita or other wood fired oven using Love Logs carbon neutral wood. Otherwise a domestic fan oven can be used.

 

Method:

Make sure your oven is nice & hot. If you are roasting this recipe in the kitchen 220-240c is good. If you are firing up the brick oven go as hot as you like but keep an eye on the roast as the flames lick up the bricks. 

Mix up the ingredients for the mince in a large bowl. Press down firmly into the oven tray. Bake in the oven for 20 mins, until nicely browned. 

While you are baking the beef roast the aubergine at the same time, same place until soft & golden brown.

Layer the beef with the cooked, golden brown aubergine and add a sprinkle of salt & chilli. Carefully add a layer of sliced tomato, a gentle soaking of olive oil & top with the Grana Padano.

Place back in the oven & bake until gooey/melting/unmistakably not mama’s moussaka.