Keto Moussaka with Cauliflower 'Potatoes'

Ingredients

• 2 medium Eggplant
• about 450 g Ground Beef
• 3 tbsp Olive Oil
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Tomato Paste
• 1 can Crushed Tomatoes
• 1/2 cup Red Wine
• 1 tsp Dried Oregano
• 1/2 tsp Cinnamon
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 large Cauliflower
• 4 tbsp Butter
• 1 cup Heavy Cream
• 1/4 tsp Nutmeg
• 1/2 cup Parmesan Cheese

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2Slice eggplant into 0.635 cm thick rounds. Salt and let sit for 30 minutes to remove excess moisture. Pat dry.
3. 3Slice cauliflower into 0.635 cm thick rounds. Blanch in boiling water for 5 minutes. Drain and set aside.
4. 4In a large skillet, brown ground beef over medium heat. Drain excess fat.
5. 5Add chopped onion and minced garlic to the skillet and sauté until softened.
6. 6Stir in tomato paste, crushed tomatoes, red wine, oregano, cinnamon, salt, and pepper. Simmer for 20 minutes.
7. 7In a saucepan, melt butter over medium heat. Whisk in heavy cream and nutmeg. Bring to a simmer, then remove from heat. Stir in parmesan cheese.
8. 8In a baking dish, layer eggplant slices, meat sauce, and cauliflower slices. Repeat layers.
9. 9Pour the béchamel sauce over the top.
10. 10Bake for 45-60 minutes, or until golden brown and bubbly.
11. 11Let cool slightly before serving.

Substitutions

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