Carb Smart Beef Moussaka
with Roasted Eggplant and DIY Bechamel
This cozy comfort food is light on carbs! Roasted eggplant adds silky texture and hearty mediterranean flavour to this dish.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Beef
56 g
Yellow Onion
½ unit
Eggplant
230 g
Russet Potato
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
2 tbsp
Tomato Sauce Base
56 mL
Cream
(Contains Milk)
1 unit
Cream Cheese
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
7 g
Parsley
1 unit
Beef Broth Concentrate
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. • Wash and dry all produce. • Peel, then cut half the eggplant into 1-inch pieces (use all for 4 ppl). • Add eggplant to a foil-lined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top, then season with salt and pepper. Toss to coat. • Broil in the middle of the the oven, tossing halfway through, until tender and goldenbrown, 10-12 min.
Peel, then cut potato into 1/4-inch rounds. • Add potatoes, 1 tsp salt and enough water to cover (by approx.1 inch) to a medium pot (use same for 4 ppl). Cover and bring to a boil. • Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 7-10 min. • Drain and set aside.
Meanwhile, peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). • Roughly chop parsley
Heat a medium oven-proof pan over medium-high heat (NOTE: Use a large ovenproof pan for 4 ppl). • When hot, add beef to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** • Carefully drain and discard excess fat. Add tomato sauce base and Shawarma Spice Blend. Cook, stirring often, until fragrant, 30 sec. • Add 1/4 cup (1/2 cup) water, broth concentrate, broiled eggplant and half the parsley. Stir to combine. Remove from heat, then season with salt and pepper, to taste.
Reheat the same pot (from step 2) over medium. • When hot, add 1 tbsp (2 tbsp) butter, then onions. Cook, stirring often, until tender, 2-4 min. Sprinkle Cream Sauce Spice Blend over top, then stir to combine. • Add 1/2 cup (3/4 cup) water, cream cheese and cream. Bring to a gentle boil. • Cook, whisking often, until smooth and thickened, 2-3 min. • Remove from heat. Season with salt and pepper, to taste.
• Arrange potatoes over beef in a single layer. Pour béchamel over potatoes, then spread in an even layer. • Broil in the middle of the oven until top is golden-brown and edges are bubbling, 3-5 min. • When moussaka is done, carefully remove from the oven and let rest for at least 5 min. (NOTE: The pan's handles will be very hot!) • Divide moussaka between bowls. Sprinkle parsley over top.
