We have this incredibly talented cook book author in Sweden, Lotta Lundgren. She started out as a food blogger when she was on maternal leave and then published her first cook book, the most beatutiful and funny cook book I ever owned!
And guess what? It is translated to english! If I Were Your Wife: Or How to Make Everyday Taste Like Saturday. This is not a low carb book but a lot of the recipies are adaptable and the book is totally packed with tips and tricks and will probably change the way you cook forever so I relly recommend you buy it! (I am in no way payed to say this. I just love the book! She has written another one and I really hope it will be translated too!)
Anyway, when I bought the book I was still eating carbs and low fat so there were recipies I didn’t make. This moussaka was one of them and I threw myself at it as soon as I started the low carb woe.
Lotta has given me permission to share the recipie with you guys! Here is a link to the recipie on her blog. I urge you to click it to see her picture wich is much prettier than mine!
The original recipie uses potatoes wich I substitute for zuccini or more aubergine. Just squeeze out as much liquid from them as possible after grating. Otherwise your moussaka may turn out a bit watery.
If meat of lamb doesn’t make your skirt fly up feel free to substitute for any meat you prefer!
When fresh cocktail tomatoes are out of season I use good quality canned cocktail tomatoes instead and find it works equally well, but aren’t as pretty 🙂 I use this brand, it kills all other brands!
If my lemon is ecological I use the zest in the ground meat to not waste it. And I have tried to substitute the canned artichoke hearts for a jar of italian artichoke crema, so so good!
For 4 servings you need:
- 2 onions
- 2 cloves of garlic
- 400 grams of ground lamb
- 1 jar (200 grams) of red pesto
- 1/2 tsp ground cinnamon
- 1 can of artichoke hearts (or a jar of italian crema of artichokes)
- 2 small aubergines
- 1 zuccini or 1 extra aubergine (original recipie calls for 4 potatoes instead)
- juice from 1/2 lemon (save zest if lemon is ecological)
- 1 can of cocktail tomatoes or fresh cocktail tomatoes as many as you want
- 250 grams of feta cheese (the bigger pack you get the tastier the moussaka will be)
- salt and pepper
Set oven to 350 degrees Farenheight (175 degrees Celcius).
Peel and chop your onions and garlic cloves finely. I was hungry so I did mine in the food processor but you have to be careful using this to chop onions, they may turn bitter.
Zest your lemon (optional). Squeeze juice from half.
Squeeze liquid from hearts of artichokes and scrunch them up with your hands.
Mix ground lamb with chopped onion, garlic, cinnamon, red pesto, hearts of artichokes, lemon zest and salt and pepper to taste. Mix well using your hands.
Grate aubergine and zuccini coarsly. Again, I used my food processor. Squeeze out as much liquid as possible. I forgot wich you will see in my last picture 🙂 Mix with lemon juice.
Grease a deep baking dish. Place half of the grated aubergine-zuccini mixture in bottom of pan. Spread evenly.
Spread ground lamb mixture evenly ontop.
Top with rest of aubergine-zuccini mixture. Spread evenly and press gently.
Top with crumbled feta cheese. I was cheap and used to little for this dish 🙂 Finally top with tomatoes.
Bake for about 40 minutes. Leave to set 15 minutes after baking. Eat with leafy greens. Enjoy!