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 oven to 375°F (190°C).
2. 2Slice the eggplant into 1/4-inch thick rounds. Brush with olive oil and bake for 20 minutes, flipping halfway through.
3. 3In a large skillet, brown the ground lamb over medium-high heat. Drain any excess fat.
4. 4Add the chopped onion and minced garlic to the skillet and cook until softened.
5. 5Stir in the tomato paste, red wine, crushed tomatoes, cinnamon, allspice, salt, and pepper. Simmer for 15 minutes.
6. 6For the dairy-free béchamel, heat almond milk in a saucepan. Whisk in the tapioca starch until dissolved.
7. 7Simmer, whisking constantly, until the sauce thickens.
8. 8Stir in the nutritional yeast for added flavor and richness.
9. 9Assemble the moussaka by layering eggplant, lamb sauce, and dairy-free béchamel in a baking dish.
10. 10Bake for 30 minutes, or until golden brown and bubbly.

Substitutions

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