Name: Mousakka
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 1
Ingredients: 125 ml Almond milk; 1⁄4 tsp Cinnamon; 1 piece Egg; to taste Black pepper; 1⁄4 tsp Coconut oil; 1⁄4 piece Onion; 0 cloves Garlic; 75 g Ground beef; 1⁄4 tsp Ghee; 5 g Fresh parsley; to taste Salt; 1⁄4 tsp Nutmeg; 1 1⁄4 Tbsp Tapioca flour; 1⁄2 piece Eggplant; 70 g Strained tomatoes; 20 g Goat cheese; 25 g Butter unsalted

Cow's milk

Nuts

Nightshade

Lactose

Chicken egg

Guac.com

Slowcooker

Grill

Lunch

Dinner

It is a recipe which takes a bit longer to prepare,..but the end result is worth every bit of effort!

Paleo

Mousakka

Quiche

Put a grill pan on high heat and cut the egglplant into long thin slices. Season the eggplants with salt and pepper and a little coconut oil. Grill the eggplant on both sides and let cool on a piece of kitchen paper.

Heat a frying pan with a teaspoon of ghee on and chop the onion and garlic. Fry them in the frying pan and cook the minced meat in it until done. Season everything with cinnamon powder, nutmeg and freshly chopped parsley. Add the sieved tomatoes and remove from the heat. Let it cool slightly and then whisk the egg through it.

Heat the almond milk in a saucepan slowly to the boiling point. Then add the organic grass-fed butter and let it melt. Mix the tapioca flour with cold water to a paste and add it to the saucepan. Keep stirring until you have a thick mixture (which looks like bechamel sauce).

Cover the bottom of the slow cooker with half of the eggplant. Put the minced meat mixture on top and then add another layer of eggplant. Distribute the sauce over it evenly and season it with pepper, salt and nutmeg. Crumble the goat's cheese and leave it in the slow cooker for 4 hours.

Mousakka

Mousakka

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Macros(per serving)

Ingredients

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