Low Carb Moussaka

Lamb Mince Layer:
1 red onion
2 cloves garlic
800 g canned chopped tomatoes
500 g ground lamb (or substitute another ground meat for a less authentic but equally delicious meal!)
½ tsp ground nutmeg
½ tsp ground cinnamon
½ tsp ground cloves
1 tsp dried oregano
salt/pepper to taste
Eggplant Layer:

Extra virgin olive oil
2 or 3 eggplants

Cheese Sauce:
300 ml natural unsweetened yogurt
100 g crumbled feta
3 egg yolks
salt/pepper to taste

Method:
Lamb:
• Set the oven to 180C/350F then start making the lamb layer.
• Fry the diced onion in the olive oil. Add the garlic and cook until the onion is clear.
• Add the lamb and continue to cook until all the meat is slightly browned.
• Add the tomatoes and spices, then cook on a low heat for 15 minutes while you make the other layers.
Eggplant:
• Slice the eggplants into 1-2cm slices. Heat a generous amount of olive oil in a frying pan, and fry the slices until golden on both sides.
• As the eggplant slices are fried, place them in a single layer on the bottom of the baking pan. Keep half the slices for another layer once we assemble the moussaka.
Cheese Sauce:
• In a measuring jug, put the yogurt, crumbled feta and egg yolks. Whisk together with a fork.
To Assemble the Moussaka:
• Place the lamb mixture onto the baking dish that already has half the eggplant slices lining the bottom.
• Place the remaining eggplant slices, then pour the béchamel sauce over the entire dish.
• Sprinkle with parmesan cheese if you like.
• Bake at 180C/350F for 20 minutes, or until browning on top.

Makes 6 servings; count each serving as 3 proteins and 2 fats.

Recipe courtesy of www.ditchthecarbs.com