Moussaka

This recipe definitely falls in the category of comfort food. Smoky eggplant, tomatoes, ground beef and a creamy dairy-free béchamel sauce come together nicely in this paleo and Whole30 version of the classic dish.

Moussaka

  • Prep Time1 min
  • Cook Time1 min
  • Total Time2 min

    Ingredients

    Eggplant

    • 5 medium eggplants
    • 6 tbsp olive oil
    • 2 tsp salt
    • 1/2 tsp black pepper
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/2 tsp smoked paprika
    • 2 large eggs, beaten

    Meat Sauce

    • 2 tsp sea salt
    • 1/2 tsp black pepper
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/2 tsp Italian seasoning
    • 1 large onion, chopped
    • 5 garlic cloves, chopped
    • 24 oz mushrooms, chopped
    • 2 lbs ground beef
    • 1 large onion, chopped
    • 5 garlic cloves, chopped
    • 24 oz mushrooms, chopped
    • 2 lbs ground beef
    • 6 oz tomato paste
    • 28 oz tomato sauce

    Bechamel

    • 2-1/2 cups cashews
    • 2 cloves garlic
    • 1/4 tsp salt
    • 1-1/2 cups almond milk

    Preparation

    Eggplant

    1
    1. 400 F

    Meat Sauce

    2
    1. Onions until soft approx 5 min
    2. Garlic 1 min
    3. Mushrooms 5 min covered
    4. Beef 10 min
    5. Paste stir to combine
    6. Sauce
    7. Simmer 15 min

    Bechamel

    3

    Assembling the Dish

    4
    1. Layer 350 F
    2. Sauce, eggplant, sauce, béchamel for 3 layers
    3. Bake 30 minutes covered, until bubbling

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