Paleo Moussaka

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Paleo Moussaka

* 2 large eggplants, sliced

* olive oil

* 1 28-oz can of diced tomatoes

* 1 white onion, chopped

* 2 garlic cloves, pressed

* 1 pound meat (I used 85% lean beef)

* 1 tsp cinnamon

* 1/2 tsp allspice

* 4 tbsp dill

* salt and pepper

* 2 tbsp coconut flour

* 12 oz coconut milk

* 3 eggs

*1/8 tsp nutmeg

1) In one pan, fry the eggplant slices in olive oil, browning on both sides

2) In the other pan, saute the onion and garlic in olive oil for about 5 minutes

3) Add the meat and tomatoes to the pan with onion and garlic

4) spice the meat and tomatoes with cinnamon, allspice, dill, salt, and peper

5) let meat and tomatoes simmer for about 30 minutes

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6) take 2 or 3 quart pyrex, and lightly grease with olive oil.  then layer bottom with eggplant

7) cover eggplant layer with meat and tomato mixture

8) put a thin layer of eggplant on top of meat and tomato

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9) whisk together coconut milk, eggs, coconut flour, nutmeg, salt, and pepper*

10) Set oven to 350

11) pour the coconut sauce over eggplant and meat casserole, then bake for about an hour until the sauce has set  (and caramelized slightly)

12) let cool for 15-20 minutes before cutting

Honestly, despite the deliciousness of this recipe, it’s probably not one I’m going to use often just because it took so long (and so many dishes) to make. . .It’s one I prepped last night (the eggplant and meat parts), and then made the sauce for and baked today.  Might be a good meal to cook on weekends, then pack as lunch during the week, though. . .

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*If you can find arrowroot powder (which I can’t), add 1 tbsp to the coconut milk mixture to thicken it

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One Response to Paleo Moussaka

  1. Pingback: Paleo Pumpkin Moussaka | Clean Your Plates

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