Low Carb Moussaka


Serves 6


Meat layer

  • 1 medium onion, finely sliced
  • 4 cloves garlic, finely diced
  • Couple of sticks of celery, diced (optional)
  • 600g mince (lamb or beef)
  • 2 x 400g cans tomatoes
  • ¾ tsp ground nutmeg
  • ¾ tsp ground cinnamon
  • ¾ tsp ground cloves
  • 1 rounded tsp dried oregano
  • Salt and pepper
  • Olive oil

Veggie layer – I used zucchini, but eggplant is more traditional

  • Either 3 medium eggplants, or about 6 medium zucchini

Bechamel Sauce

  • 1 ½ cups unsweetened, natural yoghurt
  • 120g soft feta, crumbled
  • 3 egg yolks
  • Salt and pepper
  • Grated Parmesan cheese


If using eggplants, slice thinly, then fry in olive oil until golden on both sides.

If using zucchini, either do as above, or simply microwave, or steam the slices until just starting to soften a little.

Add olive oil to a large non stick frypan and over a medium heat cook the onion for a couple of minutes, then add the garlic and celery, if using.  (you could add mushrooms too at this stage if you wish)  When the onion is clear, add the mince, breaking up any lumps and cooking until slightly browned.

Add the tomatoes, spices and salt and pepper, bring to the boil, then turn down and simmer for about 15 minutes.

Bechamel Sauce

Whisk the yoghurt, feta and egg yolks together.  It doesn’t have to be super smooth.

To assemble

Lay ½ the zucchini or eggplant slices in the bottom of a baking dish.  Top with the meat mixture, then the remaining eggplant or zucchini slices and then pour the béchamel sauce over the top.

Scatter grated parmesan over and bake at 180 degrees for about 30 minutes, or until the topping is golden brown.

Serve with a side of low carb veggies or salad.