Shortcut Moussaka
7.2g
Net Carbs
23.6g
Protein
48.7g
Fat
3.5g
Fiber
586
Calories
Ingredients:
- 1 tablespoon Tomato Paste
- 6 ounces Cream Cheese
- 1/4 cup, crumbled Feta Cheese
- 1/2 small Onion
- 24 ounces Ground Lamb
- 1/2 teaspoon Salt
- 1 cup Tomato Sauce
- 1/8 teaspoon Cloves (Ground)
- 1/4 cup Heavy Cream
- 3 tablespoons Light Olive Oil
- 1/4 teaspoon Nutmeg (Ground)
- 2 teaspoons Garlic
- 1 eggplant, peeled (yield from 1-1/4 lb) Eggplant
- 4 fluid ounces Red Table Wine
- 1/4 teaspoon Cinnamon
Directions:
- Preheat oven to 425° F.
- Heat 1 tablespoon oil in a large pan over medium-high heat. Sauté diced white onion until soft, about 3 minutes. Add minced garlic and sauté until aroma is released, about 30 seconds.
- Add lamb and sauté until still slightly pink, breaking up with a wooden spoon, about 4 minutes. Drain off most of the fat, add tomato paste and sauté until lamb is cooked, about 1 minutes longer.
- Stir in wine, tomato sauce, salt, cinnamon and cloves. Bring to a boil; reduce heat to low and simmer 10 minutes to reduce sauce.
- While sauce is cooking, cut eggplant into slices and brush with remaining oil. Arrange in a single layer on a baking sheet and bake until lightly browned and slightly softened, about 12 minutes, turning once during cooking time.
- In a small saucepan whisk cream cheese, cream and nutmeg over medium heat and cook until cream cheese melts and mixture is smooth, about 3 minutes. Set aside.
- Turn oven down to 350°F.
- Spread a thin layer of meat sauce on bottom of an 8-inch square baking pan. Layer half the eggplant slices on top; cover with half the remaining meat sauce and half the cream sauce. Repeat layers.
- Sprinkle the top with feta cheese. Bake until cheese starts to brown, about 25 minutes. Serve hot or at room temperature.
