Paleo Moussaka: Grain-Free Lamb & Eggplant Bake
I decided to test out this new paleo moussaka recipe. It looks like mini lasagna layered with lamb, eggplant, cheese, and tomato sauce.
Equipment
9-inch deep-dish pie pan or 2-quart casserole dish
Two rimmed baking sheets
Food processor
Colander
Rolling Pin
Large skillet
parchment paper
Ingredients
1 pound eggplant - peeled, about 450g (aubergine)
1 pound zucchini - peeled, about 450g (courgette)
1 ½ cups almond meal - or almond flour, about 145g
2 medium eggs - pastured, for egg wash
1 tablespoon water - for egg wash
1 large white onion - diced
2 cloves garlic - minced
1 pound ground lamb (minced lamb) - about 450g (minced lamb)
½ cup chicken stock (chicken broth or chicken bouillon) - or beef stock, about 120ml- 2 cups tomato-based pasta sauce - marinara or passata, about 480ml
1 teaspoon ground cinnamon- ¼ teaspoon ground allspice
1 pinch sea salt - to taste
1 pinch ground black pepper - to taste- ¼ cup fresh flat-leaf Italian parsley - minced, about 15g
2 tablespoons coconut oil - for greasing and sautéing
For the crust
- 2 ½ cups blanched almond flour - about 240g
2 tablespoons ghee - chilled, about 28g (or cold coconut oil for dairy-free)- 1 medium egg
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 400°F / 200°C (205°C fan-forced).
- Prepare two shallow rimmed baking sheets by coating them lightly with coconut oil.2 tablespoons coconut oil
- Peel the eggplant and cut it into 1/2 inch slices. Season liberally with salt and place in a colander. Cover with an inverted plate and top with a heavy jar. Set in the sink to drain for 30-60 minutes. Squeeze any moisture drops from eggplant and wipe salt with a paper towel. Cut the slices into quarters.1 pound eggplant, 1 pinch sea salt
- Peel the zucchini, remove seeds (if large), and cut them into 1/2-inch thick slices. Leave the slices whole if the zucchini is small, or halve or quarter the slices if using a larger zucchini.1 pound zucchini
- In a small bowl, beat egg and about 1 tablespoon water with a fork until frothy. Place 1/2 cup almond meal or flour in another bowl.2 medium eggs, 1 tablespoon water, 1 1/2 cups almond meal
- Dip each slice of zucchini and eggplant in the egg wash, then in the almond flour. Continue to add almond flour to the bowls, as needed. Place breaded vegetables on the baking sheets.1 pound eggplant, 1 pound zucchini, 1 1/2 cups almond meal, 2 medium eggs
- Bake for 30 minutes or until golden. Remove from the oven.
- Reduce the oven temperature to 350°F / 175°C (180°C fan-forced).
- While the vegetables bake, heat 1 tablespoon coconut oil in a large skillet over medium heat. Sauté the diced onion until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the ground lamb and cook, breaking it up with a spoon, until browned and no pink remains, about 8-10 minutes. Add the stock, tomato sauce, parsley, cinnamon, allspice, salt, and pepper. Stir to combine and simmer for 5 minutes.2 tablespoons coconut oil, 1 large white onion, 2 cloves garlic, 1 pound ground lamb (minced lamb), 1/2 cup chicken stock (chicken broth or chicken bouillon), 2 cups tomato-based pasta sauce, 1/4 cup fresh flat-leaf Italian parsley, 1 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, 1 pinch sea salt, 1 pinch ground black pepper
- To make the crust, add almond flour, ghee, egg, and salt in the bowl of a food processor, process until a soft dough forms. Transfer to a sheet of parchment and use your hands to form a ball.2 1/2 cups blanched almond flour, 2 tablespoons ghee, 1 medium egg, 1/2 teaspoon sea salt
- Top with another sheet of parchment, press down, and use a rolling pin to form dough to a 1/4-inch thick circle.
- Lightly grease a 9-inch (23cm) deep-dish pie pan or 2-quart (2-litre) casserole dish with coconut oil. Layer the breaded eggplant slices on the bottom, spoon half the lamb mixture over the eggplant, then add a layer of breaded zucchini slices. Repeat layers until all ingredients are used. Carefully flip the parchment so that the almond flour crust sits on top of the layers (this takes a confident motion — don't hesitate). Use your fingers to trim and press the edges against the dish. Cut a small slit in the centre to vent steam.2 tablespoons coconut oil, 1 pound eggplant, 1 pound zucchini, 1 pound ground lamb (minced lamb)
- Bake for 30 minutes or until the crust is golden brown. Remove from the oven and let rest for 10-15 minutes before slicing — this allows the layers to set so each portion holds its shape.
Notes
Passive draining time: The eggplant requires 30-60 minutes of passive salting and draining before active prep begins. This time is not included in the prep time listed above.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freeze individual portions tightly wrapped for up to 2 months — thaw overnight in the fridge before reheating.
Make-ahead: Assemble the unbaked moussaka, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to bake time since it starts cold.
Reheating: Reheat portions in a 350°F / 175°C oven for 15 minutes — avoid the microwave, which softens the almond crust.
Substitutions: Ground beef works in place of lamb — increase the cinnamon and allspice slightly to compensate for the milder flavour. Use ghee in the crust for primal, or cold coconut oil for strict paleo and fully dairy-free. Using butter makes the recipe primal but not strictly paleo.
Pro tip: Do not skip salting and pressing the eggplant for at least 30 minutes — this removes bitter moisture that would otherwise collapse the layers and dilute the lamb sauce.
Nutrition
Serving: 1servingCalories: 1232kcalCarbohydrates: 47gProtein: 52gFat: 101gSaturated Fat: 27gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.01gCholesterol: 226mgSodium: 1053mgPotassium: 1334mgFiber: 19gSugar: 17gVitamin A: 1281IUVitamin C: 40mgCalcium: 341mgIron: 9mg
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