The first time I had moussaka, I couldnt believe that an eggplant recipe could taste so good. I have made it the traditional way multiple times and I can tell you, it is pretty time consuming. Traditional Moussaka is a tedious recipe, it involves frying thin individual slices of eggplant and layering them with two different sauces topped with cheese.
In my recipe, you will find an easy way to bypass all the frying and make your favorite Moussaka hassle free without compromising the taste.
I hope you enjoy this egg-less version of the Keto Moussaka!
Servings; 4
Carb:10g | Fat:12g | Protein:15g | Calories:185
Ingredients:
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2 tbsp oil
1 tbsp Garlic
1 cup chopped Onion
2 cups chopped Tomatoes
500 g Brinjal/Eggplant diced
Spices: Turmeric, Chiili, Oregano, Black pepper
1 cup Paneer
1/2 cup Greek yogurt or hung curd
1 cup/100g Cheese
Instructions:
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1) In a pan, fry chopped garlic in 2tbsp oil
2) Add chopped onions and fry till they turn translucent
3) Add diced eggplant and cook for few mins
4) Add tomatoes and spices, mix well
5) Cover and cook for 5 mins
6) Add oregano and cook opened till all the water evaporates
7) In a bowl, mix paneer, yogurt, salt and black pepper
8) Grind this mixture
9) In an oven dish, put a layer of cooked eggplant
10) Put alternating layers of eggplant and paneer mixture
11) Top it with grated cheese
12) Bake in preheated oven for 15 mins till cheese turns golden
13) Serve while warm
