Dairy-Free Keto Moussaka with Eggplant and Ground Lamb

Ingredients

• 2 large Eggplant
• 4 tablespoons Olive oil
• 1.5 pounds Ground lamb
• 1 large Onion
• 4 cloves Garlic
• 2 tablespoons Tomato paste
• 0.5 cup Dry red wine
• 1 can (14 oz) Crushed tomatoes
• 0.5 teaspoon Cinnamon
• 0.25 teaspoon Allspice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 cups Almond milk
• 0.5 cup Nutritional yeast
• 3 tablespoons Tapioca starch

Instructions

1. 1Preheat your oven to 375°F (190°C). Slice the 2 large eggplants into 1/4-inch thick rounds. Place the eggplant slices on baking sheets, brush them with 2 tablespoons of the 4 tablespoons of olive oil, and bake for 20 minutes, flipping them halfway through, until they are tender and lightly browned.
2. 2While the eggplant bakes, heat the remaining 2 tablespoons of olive oil in a large 12-inch skillet over medium-high heat. Add the 1.5 pounds of ground lamb and cook, breaking it up with a spoon, until it is browned all over. Drain off any excess fat from the skillet. Add the 1 large onion, chopped, and the 4 cloves of garlic, minced, to the skillet with the lamb. Cook for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
3. 3Stir in the 2 tablespoons of tomato paste and cook for 1 minute until it darkens slightly. Pour in the 0.5 cup of dry red wine and scrape the bottom of the skillet to loosen any browned bits. Let the wine bubble and reduce for 2-3 minutes. Add the 1 can (14 oz) of crushed tomatoes, 0.5 teaspoon of cinnamon, 0.25 teaspoon of allspice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the skillet. Stir everything together, bring the sauce to a simmer, then reduce the heat to low and cook for 15 minutes, stirring occasionally.
4. 4While the lamb sauce simmers, prepare the dairy-free béchamel. Pour the 3 cups of almond milk into a medium saucepan and heat over medium heat until it is warm, but not boiling. In a small bowl, whisk together the 3 tablespoons of tapioca starch with a few tablespoons of the warm almond milk until smooth. Whisk this mixture back into the saucepan with the rest of the almond milk. Continue to cook over medium heat, whisking constantly, for 5-8 minutes, until the sauce has thickened to a creamy consistency. Stir in the 0.5 cup of nutritional yeast.
5. 5To assemble the moussaka, spread half of the cooked lamb sauce evenly in the bottom of a 9x13 inch baking dish. Arrange half of the baked eggplant slices over the lamb sauce. Spoon half of the dairy-free béchamel sauce over the eggplant. Repeat the layers with the remaining lamb sauce, eggplant, and béchamel.
6. 6Place the assembled moussaka in the preheated 375°F (190°C) oven. Bake for 30 minutes, or until the top is golden brown and the sauce is bubbly around the edges.
7. 7Let the moussaka rest for 10 minutes before slicing and serving. This resting period allows the layers to set, making it easier to cut.

Substitutions

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