I got my camera back! Yay! I was so very sad that it fell, especially in the way that it happened which I am quite ashamed of speaking so we will not mention it anymore. Now! Turns out I have quite a few vegetarians/vegan friends in this world and it led me to the challenge of making low carb vegetarian dishes. First came the mushroom stew and now moussaka. Now to begin, moussaka is not low carb in it's true form. The Saveur recipe has us adding breadcrumbs and flour, which we will not be doing! Left with eggplant, onions and tomato paste, this recipe adds up to a wooping 8 net carbs per serving. I hope you try it, one of my best success, vegetarian or not, this time I actually added some ground pork to the mushroom mixture.
So turn the oven to 350F, we're ready to cook!
Serves 12, 8 net carbs per serving
Prep time 40 minutes
Cooking time 45 minutes
3 medium eggplants
1 medium onion, diced
2 cloves of garlic
1 lb of portobella mushrooms, quartered
1 lb of ground pork (or 2 lb of mushrooms)
6 oz of tomato paste (small can)
1 tsp cinnamon
1 tbsp of fresh oregano
1 tbsp of fresh parsley
¼ cup of red cooking wine (carb free!)
4 whisked eggs + 4 whisked eggs, separated in two containers
salt n pepper
2 cups of light cream + ½ cup of water
1 cup of Parmesan
½ cup of coconut flour
2 sticks of butter
First step is to slice your eggplants in ½ inch thick slices and lay them on two cookie sheets.
Brush them with olive oil, sprinkle salt and pepper on both side.
Set to roast 20 minutes, turning them over once after 10.
In a large skillet, heat up a good quantity of olive oil and cook your onions and garlic until tender.
Add the ground pork and cook until it's no longer pink. Remove to a bowl.
In the same skillet, melt one stick of butter and add the mushrooms. Cook for ten minutes.
Add back the pork mixture with the herbs, cinnamon, tomato paste and wine, simmer until most of the liquid is absorbed.
Remove from the heat and add 4 whisked eggs and ½ cup of Parmesan, stir well. Set aside.
|Allowing the tomato paste to cook on it's own for a minute, deepens the flavor|
Thirdly, melt 1 stick of butter in a saucepan and add the coconut flour, whisk lightly over medium-low heat until well absorbed.
Add the cream and water mixture and whisk on medium heat until it thickens up like a sauce.
Remove from the heat, add the remaining 4 eggs and Parmesan, whisk thoroughly.
Lastly, grease a 9x13 dish and lay out a first layer of eggplants, pour half the pork mixture over it, layer with more eggplants and pour the rest of the pork mixture over it. Lay out the remaining eggplants on top. Then pour the coconut bechamel over the top and smooth it with a spatula. Sprinkle with some more Parmesan if so desired.
Cover with foil and place in the oven for 35 minutes. Uncover and bake for another 15 minutes. Let rest 15 minutes then devour eagerly.
I was worried what the coconut flour would do and I was so very wrong to worry, it turned out -amazing-. If eggplants seems daunting to you, I tell you this recipe is the gateway to eating them morning, lunch and dinner. I -oh so dearly- hope that you will try it. Enjoy!