Roasted Vegetable Moussaka
Servings: 8 servings
Calories: 151kcal
Keto moussaka has layers of roasted vegetables with a cheesy yogurt topping for a hearty low carb vegetarian dinner.
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Ingredients
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
Nutrition
Serving: 1serving | Calories: 151kcal | Carbohydrates: 16g | Protein: 9g | Fat: 7g | Fiber: 6g | Net Carbohydrates: 8g