Furthermore, while the original moussaka recipe relayed to me by Jana was hardly what you would consider high-carb, I nonetheless lowered the carb content further by replacing the white sauce (key ingredient – plain flour), with melted cream cheese plus cream.

Asian-Style Moussaka

INGREDIENTS:

1 ½ kg eggplant, cut into 1 ½ cm slices

500g lamb mince

3 Tbsps minced garlic

1 onion, peeled and diced

1 ½ Tbsps oyster sauce

½ Tbsp soya sauce or fish sauce

½ Tbsp chicken powder

½ tsp pepper

¼ cup fried shallots

½ cup diced tomatoes

1 cup shredded mozarella

⅓ cup grated parmesan

¼ cup oil

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Low-Carb White Sauce Ingredients –

1 cup thick cream

125g cream cheese

1 egg yolk

½ cup water

½ tsp white pepper

½ tsp salt

METHOD:

1. Make the white sauce by combining all the ingredients in a food processor and blending them into a paste. Transfer into a saucepan and cook until thickened. (You can do this in a Thermocook or Thermomix if available).
2. Dip the eggplant slices in oil, then pan-fry or airfry until lightly browned.
3. Heat 1 Tbsp oil in saucepan, add garlic and saute until aromatic. Add onion and caramelise.
4. Add minced lamb and brown. Add oyster sauce, soya or fish sauce, chicken powder and pepper; stir to mix.
5. Add diced tomatoes and fried shallots and cook to a thick consistency.
6. Line a non-stick baking tray with a layer of overlapping eggplant slices.
7. Spread with one third of the mince mixture followed by some white sauce.
8. Repeat twice, then spread the top layer with grated cheese and parmesan.
9. Bake in a pre-heated oven at 180C for 20 minutes (10 mins if using an airfryer).

I split the recipe into 3 smaller batches and baked them in my Optimum HealthyFry airfryer, which sped up the baking process considerably; more information on this unit can be found at www.prestigehomeappliances.com.au.

The post How to Make Asian-Style Moussaka (Low-Carb) first appeared on Jackie M..