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Low Carb Moussaka with turnips

Course: Main Course
Cuisine: Low Carb
Keyword: low carb eggplant, Turnip recipes
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 8 servings
Calories: 188kcal
Author: Angela Coleby
Layers of vegetables and turnips make a hearty low carb family meal.
Print Recipe


  • 2 eggplants
  • 3 medium turnips
  • 1 large zucchini
  • 3 tablespoons olive oil
  • 2 cups marinara sauce
  • 1 tablespoon oregano
  • 1 tablespoon thyme
  • 1 tablespoon basil, dried
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper


  • 300 ml Greek yogurt
  • 2 medium eggs
  • 3 oz Cheddar cheese
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • ½ teaspoon black pepper


  • Slice the top and bottom from the eggplants. Cut into 1cm slices (circular or lengthways).
  • Put into a colander, sprinkle with salt and leave for 30 minutes. Wash and pat dry with kitchen towel.
  • Peel and thinly slice the turnips
  • Place the turnips in a medium saucepan with water. Bring to the boil, then cover and simmer for 10 minutes until the turnip slices are slightly soft.
  • Drain the turnips and set aside for assembly. Season the turnip slices with the garlic powder.
  • Slice the zucchini into 1cm slices (either circular or lengthways).
  • Heat the olive oil in a large frying pan or skillet and cook the eggplant and zucchini slices until golden. This will need to be done in batches. Set aside the slices.
  • Place a layer of the turnips on a bottom of a glass baking dish. Season with salt and pepper.
  • The next layer is the eggplant slices. Season with the herbs, salt and pepper.
  • Place half the zucchini slices on top and season well with the herbs, salt and pepper.
  • Spoon half the marinara sauce over the vegetable layers. Repeat the turnip, eggplant and zucchini layers and pour the remaining sauce on top.

Make the topping

  • Beat the yogurt and eggs together until smooth. Stir in the cheese and season.
  • Pour the topping over the moussaka evenly.
  • Bake in the oven at 190C/375F degrees for 45 minutes until the top is golden and firm.
  • Allow to sit for 10 minutes before serving.


Makes 8 medium servings at 9g net carbs per serving.
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.


Serving: 1serving | Calories: 188kcal | Carbohydrates: 15g | Protein: 10g | Fat: 10g | Fiber: 6g