Low-carb moussaka recipe | The Ethical Butcher

Low-carb moussaka recipe | The Ethical Butcher

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


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 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 and black pepper.

6 large tomatoes, sliced

100g Grana Padano, grated

Salt and 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.



Make sure your oven is nice and hot. If you are roasting this recipe in the kitchen 220-240ºC 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 and golden brown.

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

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