Low Carb Moussaka

Posted by Jennifer Whalland on

Our SLIMTOX version of a Greek classic is juicy, packed with vegetables and way quicker and easier to prepare than the original. 


  • 450g eggplant or zucchini
  • 1 brown onion, chopped
  • 2 garlic cloves, chopped
  • 1 tablespoon ground cinnamon
  • 1 tablespoon paprika powder
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 100 grams ground chicken mince or beef
  • 1/2 cup tomato puree (passata)
  • 1 cauliflower
  • 1 garlic clove, pressed
  • 1/4 teaspoon salt
  • 6 tablespoons cottage or ricotta cheese
  • 1/4 teaspoon ground nutmeg (optional)


Preheat the oven to 175°C. Cut the eggplant into small cubes, around 1cm x 1 cm (no need to peel it). In a large frying pan, fry eggplant in small amount of olive oil on medium heat. Salt and pepper. Add onion, garlic and spices. Fry for a few minutes until the onion and eggplant start to soften and get some colour.

Add ground mince and fry until cooked through. Stir in tomato passata and let it gently simmer for a few minutes. 
Cut up cauliflower and steam for around 10 minutes until stalks are still firm. Remove and drain water (also you can gently squeeze with tea towel to remove excess water). Begin to mash using a masher or stick blender.  Add in garlic (or garlic powder), salt, cottage cheese or ricotta and nutmeg.

Transfer the mince and eggplant mixture into a large baking dish and top with cauliflower mash. Place in the oven for about 20 minutes or until the cauliflower mash browns up. Serve with leafy greens.
HEALTHY FATS* Add in small amounts of shredded cheese if you are following the Slim Down or Shake Loss Programs.

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