Greek Protein Moussaka
The famous traditional recipe especially revised for our fitness folks, ground lean beef, eggplants layers, tomato paste and herbs. beautiful dish, mouth-watering taste.
Servings: 9
Calories: 217kcal
Ingredients
- 1 kg ground lean beef
- 3 eggplants
- 1 chopped white onion
- 1 clove minced garlic
- 2 tsp olive oil
- 1 egg
- 1 egg white
- 200 gr no sugar tomato paste
- 8 gr whole grain wheat flour
- 1 tsp cinnamon
- 1 tsp nutmeg
- ½ tbsp oregano
- ½ tbsp thyme
- 1 cup water
- salt to taste
- ground black pepper to taste
Instructions
- Slice eggplants into half an inch wide rings.
- Spread the eggplants over a baking sheet and cover with a thin layer of 1 tsp olive oil.
- Place in the oven for 10 minutes at 350 degrees fahrenheit (180 celsius), turn eggplants over and place for additional 10 minutes.
- In the meantime, fry the onion in the remaining 1 tsp olive oil until clear. Add the garlic.
- Add the ground meat to the onion and garlic and cook for another 10 minutes, breaking up the meat from time to time with a spatula.
- Add the oregano, thyme, cinnamon, black pepper and tomato paste and mix.
- Reduce the heat and cover the pan, cook for 30 minutes, stirring the mixture from time to time.
- Add up to ¼ cup of water if becoming dry and sticky.
- In a bowl, add the eggs, 1 cup of water, flour and nutmeg and mix.
- Once meat and eggplants are ready, start preparing the layers as follows.
- Arrange a third of the eggplants as the base.
- Cover with half the meat mixture.
- Cover with another layer of a third of the eggplants.
- Add from above the rest of the meat mixture and finish by covering with the remaining eggplants.
- Remix the egg mixture and pour evenly over the eggplants.
- Place in the oven for 40 minutes at 350 degrees fahrenheit (180 celsius) or until the egg mixture solidifies.
Video
Notes
Protein: 27g Carbs: 13g Fat: 6g
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