High-Protein Greek Moussaka Recipe

About this recipe

A hearty and protein-packed dinner featuring layers of eggplant, potatoes, and a flavorful beef and tomato mixture, topped with creamy bechamel sauce. Perfect for solution seekers looking for a satisfying meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• 125G Daylesford Organic Brandy Butter
• 1 Kg Yellow/White Onion 1kg
• - Thomas Ridley Fresh British Beef Mince
• - Parmesan Cheese | The Artisan Smokehouse
• 1 Kg Baby Potatoes 1kg
• 314 ml Aubergine Slice La Contadina 314 Ml
• 200G All Things Butter Unsalted Butter
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• - Doves Farm Organic Chickpea Flour
• - Tata Salt

Instructions

1. 1. Heat 2 tbsp butter in a large skillet over medium heat. Add 1 lb chopped onion and sauté until soft, about 5 minutes.
2. 2. Add 1 lb ground beef to the skillet and cook until browned, breaking it up with a spoon, about 7 minutes. Stir in 1 can (14.5 oz) chopped tomatoes and cook for another 5 minutes. Season with 1 tsp salt and remove from heat.
3. 3. In a bowl, whisk together 1 1/2 cups chickpea flour and 1 tbsp grated parmesan cheese, and 1 tbsp chopped parsley. Stir this mixture into the beef and tomato mixture.
4. 4. Heat 2 tbsp butter in another skillet over medium heat. Add 1 lb sliced potatoes and 1 lb sliced eggplant, cooking until soft and lightly golden, about 10 minutes.
5. 5. Preheat the oven to 325°F. Grease a flat casserole dish with 1 tbsp butter. Layer half of the eggplant slices, followed by half of the potato slices, and then half of the beef and tomato mixture. Repeat the layers.
6. 6. Prepare a bechamel sauce and pour it evenly over the top layer. Place the casserole in the preheated oven and bake for 20 minutes, or until the top is golden and bubbling.
7. 7. Remove from the oven and let cool slightly before serving. Serves 10.