Low Carb Moussaka Recipe - Main course

Author: Vern Green  

For more Woman's Weekly recipes visit goodto.com/recipes A stunning pasta dish that uses home-made, easy fettuccine (egg noodles). Aubergine slices filled with tomatoes rolled up and baked with cheese.

Mary Berry's melanzane pasta bake

Mary Berry's melanzane pasta bake
Mary Berry's aubergine lasagne is filled with flavour and oozy, cheesy goodness. Serve with garlic bread or a simple green salad.
Provided by: Mary Berry
Total time: 150 minutes
Cook time: 120 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: Italian
Number of ingredients: 14
  • 2 large or 3 small aubergines, sliced into 5mm/¼in rounds
  • 4 tbsp olive oil
  • 6–7 sheets dried lasagne
  • salt and freshly ground black pepper
  • 50g/1¾oz butter, plus extra for greasing
  • 50g/1¾oz plain flour
  • 568ml/1 pint milk, warmed
  • 1 tsp Dijon mustard
  • 100g/3½oz Parmesan (or a similar vegetarian alternative), grated
  • 2 garlic cloves, crushed
  • 1 x 400g tin chopped tomatoes
  • 500ml/18fl oz passata
  • 1 bunch basil, chopped
  • 2 tsp caster sugar
How to cook:
  1. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 2.5 litre/4½ pint ovenproof dish with butter and line two baking trays with non-stick baking paper.
  2. Arrange the aubergine slices in a single layer on the prepared trays. Drizzle over the oil and season with salt and pepper. Roast for 20–25 minutes turning the slices over halfway through the cooking time. Set aside.
  3. Lay the pasta sheets in a dish and cover with hot water for 10 minutes to soften.
  4. To make the béchamel sauce, heat the butter in a saucepan. Once melted, sprinkle in the flour and whisk for a few minutes over a high heat to form a roux. Pour the warmed milk into the roux and whisk. Bring to the boil, whisking for a few minutes until smooth. Add the mustard and two-thirds of the Parmesan. Season with salt and pepper and stir. Set aside.
  5. To make the tomato sauce, put all the ingredients in a mixing bowl. Season with salt and pepper.
  6. To assemble, spoon a third of the tomato sauce in the base of the prepared dish, top with a third of the béchamel. Arrange a third of the aubergines on top and 3–3½ sheets of lasagne (you may need to break the lasagne into pieces to make it fit in an even layer). Repeat so you have three layers of sauce and two layers of pasta, sprinkle with the remaining Parmesan.
  7. Leave to stand for 1 hour before cooking, or overnight.
  8. Bake for 35–45 minutes until golden-brown and bubbling. Stand for 5 minutes before serving. Serve hot with garlic bread.
Notes: Mediterranean aubergines | Italian Recipes, Fry onion for a few mins in 1tbsp of the oil, add the garlic and cook for 5 mins. Stir in the tomatoes and purée and simmer, uncovered, for 10-15 mins …

Low Carb Moussaka Recipe

Low Carb Moussaka Recipe
Low carb moussaka is a family favourite that is covered in a cheats cheese sauce.
Provided by: Libby Jenkinson
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: Gluten Free,Grain free,Keto,LCHF,Low Carb,No Sugars,Wheat Free
Number of ingredients: 15
  • 1 red onion
  • 2 cloves garlic minced
  • 800 g tinned/canned chopped tomatoes
  • 500 g ground/minced lamb
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1 tsp dried oregano
  • +/- salt and pepper (to taste)
  • Extra virgin olive oil
  • 2 or 3 eggplant/aubergine (aubergines)
  • 300 ml natural unsweetened yoghurt (unsweetened)
  • 100 g feta (crumbled)
  • 3 egg yolks
  • +/- salt and pepper (to taste)
  • Calories: 300 kcal
  • Carbohydrate: 8 g
  • Protein: 20.3 g
  • Fat: 16.2 g
  • Serving Size: 1 serving
How to cook:
  1. Lamb
  2. Set the oven to 180C/350F then start making the lamb layer.
  3. Fry the diced onion in the olive oil. Add the garlic and cook until the onion is clear.
  4. Add the lamb and continue to cook until all the meat is slightly browned.
  5. Add the tomatoes and spices, then cook on a low heat for 15 minutes while you make the other layers.
  6. Eggplant/Aubergine
  7. Slice the eggplants/aubergines into 1-2cm slices. Heat a generous amount of olive oil in a frying pan, and fry the slices until golden on both sides.
  8. As the eggplant slices are fried, place them in a single layer on the bottom of the baking pan. Keep half the slices for another layer once we assemble the moussaka.
  9. Bechamel Sauce
  10. In a measuring jug, put the yoghurt, crumbled feta and egg yolks. Whisk together with a fork.
  11. To Assemble The Moussaka
  12. Place the lamb mixture onto the baking dish that already has half the eggplant slices lining the bottom.
  13. Place the remaining eggplant slices, then pour the béchamel sauce over the entire dish.
  14. Sprinkle with parmesan cheese if you like.
  15. Bake at 180C/350F for 20 minutes.
Notes: Our top 20 best low-carb vegetables, Celery – 1.4g. Stalks of crisp celery are delicious as a low-carb snack dipped in some peanut butter, but if you want a slightly more dressed up …

Mediterranean aubergines recipe

Mediterranean aubergines recipe
Aubergine slices filled with tomatoes rolled up and baked with cheese. For more Woman's Weekly recipes visit goodto.com/recipes
Provided by: GoodtoKnow
Total time: 65 minutes
Cook time: 45 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 10
  • 1 onion, peeled and chopped
  • 3tbsp olive oil
  • 1-2 cloves garlic
  • 400g can chopped tomatoes
  • 1tbsp tomato ketchup
  • Salt and ground black pepper
  • 2 good-sized aubergines
  • 60g (2oz) stoned olives, drained and chopped
  • 60g (2oz) ready-grated vegetarian mozzarella
  • About 10 basil leaves
  • Calories: 180 Kcal
  • Fat: 13.5 g
  • Saturated Fat: 3.5 g
How to cook:
  1. Fry onion for a few mins in 1tbsp of the oil, add the garlic and cook for 5 mins. Stir in the tomatoes and ketchup and simmer, uncovered, for 10-15 mins until thickened. Season.
  2. Cut each aubergine into 8 thin slices. Pick out the largest 12 slices; brush these on both sides with oil, and griddle or grill in batches until browned. Set aside on a baking sheet. Griddle or grill the rest, then chop them and put in a bowl.
  3. Add 4 tbsp tomato sauce and the olives to the chopped aubergine; mix well. Spoon just over half of the rest of the tomato sauce into dish.
  4. Set the oven to 200°C or gas mark 6. Lay aubergine slices out on a board and divide the filling between them. Sprinkle with half of the cheese and half of the basil leaves, shredded. Roll each slice up. Pack them in the dish, seam-side down. Spoon rest of sauce over and sprinkle on the cheese. Bake for 20 mins. Sprinkle with chopped basil leaves.
Notes: How to Cook Aubergine, Aubergines are readily available from Italy, Spain and Holland the rest of the year. The first record of aubergines in the UK is from the early 1600s. Aubergines are not high in any particular vitamins or …


A stunning pasta dish that uses home-made, easy fettuccine (egg noodles). Keto pasta dishes don't come as close to their high-carb equivalent as this.
Provided by: Antya
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 2 servings
Cuisine: Ketogenic. Low Carb. LCHF. Grain Free. Gluten Free.
Number of ingredients: 9
  • 180g fettuccine egg noodle pasta #1
  • 200g aubergine (net weight - cut into 1cm cubes)
  • 200g burrata (or use 100g mozzarella + 100g double cream)
  • 50g pine nuts
  • 10g (a large handful) fresh basil leaves
  • 40g extra virgin olive oil + a splash for frying (U.S. option HERE)
  • 6 baby plum tomatoes (about 100g)
  • fine Himalayan pink salt (U.S. option HERE)
  • freshly ground black pepper
  • Serving Size: 1 serving
  • Calories: 792 calories
  • Fat: 70g
  • Carbohydrate: 4.5g
  • Protein: 32g
How to cook:
  1. add a splash of olive oil to a frying pan and pan-fry aubergine cubes for about 5 minutes or until golden; leave aside in frying pan.
  2. toast pine nuts for 3-5 minutes (I used my halogen oven, top rack) and set aside to cool down.
  3. using a blender, blitz burrata, olive oil, basil and 60g water until you have a smooth pesto, then season to taste.
  4. transfer pesto to the aubergine frying pan and turn heat on to medium.
  5. once bubbling, add fettuccine and stir for a couple of minutes to bring everything to temperature.
  6. finally, stir in the pine nuts, and serve with quartered tomatoes on top.
Notes: Mrs P’s Chocolate Fudge Aubergine Brownies, Pre-heat oven to 180° c In to a pan place chopped aubergine and cover with water Bring to boil and then simmer until soft (about 5 minutes) Pop a …
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