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    Home » Main Dishes

    Keto Roasted Vegetable Moussaka

    Published: Aug 15, 2011 · Updated: Mar 1, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeNut FreeLow CarbVegetarianKeto

    This keto moussaka recipe has layers of roasted vegetable in a herb tomato sauce, topped with a creamy yogurt topping. It's a hearty low carb eggplant dinner for the family to enjoy.

    I love moussaka as it combines all my love of vegetables, cheese and creamy yoghurt together.! There are many versions of moussaka but this one roasts the vegetables first giving it a lovely taste.   I also love the "bite" of the feta cheese on top. 

    keto vegetable moussaka

    Making a keto moussaka

    A moussaka can take time to make and is a dish to make when you are not in a rush. You can shorten the cooking time by preparing the vegetables ahead of cooking.

    I've kept this moussaka vegetarian purely because I don't eat meat and the Chief Taster does not eat red meat. For the meat eaters, make this low carb moussaka heartier by adding a layer of cooked minced lamb or beef.

    • roasted vegetables
      Roast layers of vegetables
    • eggplant slices
      Peel & salt eggplant slices
    • eggplant slices
      Fry or roast eggplant
    • cooked eggplant slices
      Golden eggplant slices
    • vegetable moussaka
      Baked and ready to eat.

    The recipe card says to roast the eggplant slices as I find it uses less oil. Eggplant are like sponges with oil! In the photos above I cooked the eggplant slices in a cast iron skillet. Either way, ensure your eggplant slices are cooked before assembly.

    More low carb eggplant recipes

    Eggplant Rollatini

    Baked Eggplant Parmesan

    Eggplant Cannelloni

    This post may contain affiliate links. Please read my disclosure policy for more information.

    keto vegetable moussaka

    Roasted Vegetable Moussaka

    Angela Coleby
    Keto moussaka has layers of roasted vegetables with a cheesyyogurt topping for a hearty low carb vegetarian dinner.  
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 1 hr 15 mins
    Course Main Course
    Cuisine Greek
    Servings 8 servings
    Calories 151 kcal

    Ingredients
     
     

    • 2 eggplants
    • 3 teaspoons salt
    • 2 zucchini sliced
    • 1 red onion sliced
    • 2 red peppers
    • 2 cloves garlic sliced
    • 2 tablespoons olive oil
    • 1 tablespoon thyme
    • 14 oz chopped tomatoes tinned
    • 1 teaspoon oregano
    • ½ teaspoon salt
    • ½ teapoon black pepper

    Topping

    • 2 medium eggs
    • 300 ml Greek yogurt
    • 2 oz Feta cheese
    • ½ teaspoon salt
    • ½ teaspoon black pepper

    Instructions
     

    • Cut the eggplant into slices, about 5mm thick. Place them in a colander, and sprinkle with the 3 tablespoons of salt. Leave for 30 minutes to release the bitter juices and rinse under cold water. Pat dry with kitchen paper.
    • Preheat the oven to 220C/425F degrees.
    • Place the sliced eggplant, zucchini, onions, peppers and garlic in a roasting tin (will probably require two tins for this).
    • Drizzle the olive oil over the vegetable. Season with the thyme, salt and pepper.
    • Roast in the oven for 30-35 minutes, turning half-way through cooking, until golden brown and tender. When the vegetables are cooked, reduce the oven temperature to 180C/350F degrees.
    • In a small bowl, beat the eggs and yogurt. Season with the salt and pepper.
    • Put half the roasted vegetable slices in a layer in a large ovenproof dish. Spoon the tinned chopped tomatoes over and season with the oregano, salt and pepper. Repeat the layers.
    • Pour the yoghurt mixture over the vegetable layers and crumble the Feta cheese on top. Bake in the oven for 35-40 minutes until golden brown.

    Notes

    Makes 6-8 servings servings
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1servingCalories: 151kcalCarbohydrates: 16gProtein: 9gFat: 7gSaturated Fat: 2gTrans Fat: 1gCholesterol: 49mgSodium: 1350mgPotassium: 653mgFiber: 6gSugar: 10gVitamin A: 1252IUVitamin C: 57mgCalcium: 132mgIron: 2mg
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

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    Reader Interactions

    Comments

    1. Erica

      March 06, 2021 at 11:13 am

      Looks delicious! What kind of greek yogurt has a low enough carb count to use? Seems like they all have way too many carbs! THanks!

      Reply
      • Angela Coleby

        March 06, 2021 at 11:17 am

        I've seen the Two Good Yoghurt get rave reviews in various low carb Facebook groups. This article may be useful too: https://www.womenshealthmag.com/food/a28451078/best-low-carb-yogurts/

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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