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Low Carb Moussaka

  • Author: Michelle Burns
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


  • 1 pound eggplant
  • 1/4 cup olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, chopped
  • 1 1/2 tbs cinnamon
  • 1 tbs paprika
  • 1/2 tbs smoked paprika
  • 1 tbs oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3/4 pound ground meat of choice
  • 1/2 cup tomato sauce

Cheese sauce

  • 1/2 cup heavy cream
  • 5 tbs cream cheese
  • 1 clove garlic
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1 cup gouda, shredded  divided
  • 1/2 tsp nutmeg


Cheese Sauce

  • In a saucepan, combine the cream, cream cheese, garlic, salt, white pepper, nutmeg, and half the gouda cheese.
  • Simmer for a few minutes until it thickens, stirring to prevent sticking


  • Preheat the oven to 350ºF
  • Chop the eggplant into roughly 1/2 inch cubes. There is no need to peel it.
  • In a large frying pan, fry the eggplant in olive oil over medium heat.
  • Add the onion, garlic, cinnamon, parpikas, oregano, salt, and pepper
  • Fry for a few minutes until the onion and eggplant start to soften and brown
  • Add the gound meat and fry until cooked through.
  • Stir in the tomato sauce and simmer a few minutes.
  • Transfer the meat mixture to a large baking dish or several small ones.
  • Pour the cheese sauce over the meat mixture.
  • Sprinkle the ramining Gouda cheese over the top
  • Bake for about 20 minutes or until the cheese turns golden.
  • Remove from the oven and allow to rest about 10 minutes before serving



  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
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