Paleo Moussaka from Grassfedgirl
Posted: January 26th, 2014, 9:13 pm
Paleo Moussaka
Ingredients
1 tbsp ghee or coconut oil
1 medium onion chopped
2 cloves garlic minced
Sea salt and pepper to taste
1 lb ground (grass fed) beef or lamb
1 tsp cinnamon
1 6 oz organic tomato paste
1 cup water
1 large eggplant
3 Tbsp chopped parsley
1 13-15 oz can coconut milk
1/4 cup arrowroot flour (tapioca flour may also work)
1 egg, beaten
Equipment
Large fry pan
9 x 9 baking dish
Directions
Preheat the oven to 350.
Melt the ghee over medium heat in frying pan.
Next add the onion and garlic into the pan and saute for 5 minutes.
Add the ground beef, salt, pepper, and cinnamon to the pan.
Break up the meat with a spatula while continuing to cook until browned.
Add the tomato paste and water to the meat mixture and stir until well combined.
Transfer the meat sauce mixture to a bowl and set aside.
Chop the eggplant (skin on) into bite sized pieces and place into the same frying pan over medium heat.
Sprinkle some salt over the eggplant and saute for about 5 minutes until it is barely softened.
Transfer the eggplant into a greased square 9X9 baking dish.
Pour the meat sauce mixture evenly over top of the eggplant and sprinkle in the parsley.
Pour 1/4 cup of the coconut milk into a small bowl then pour the rest into the frying pan, still over medium heat.
Mix the arrowroot flour with the coconut milk in the bowl until smooth.
When the frying pan filled with coconut milk starts to bubble, stir in the arrowroot mixture and a dash of salt and pepper.
When the sauce thickens remove it from the heat and whisk in the egg until smooth.
Pour the white sauce evenly over the meat and eggplant in the baking dish.
Bake the casserole for 40 minutes, then broil for 3-5 minutes to get a nice color on the top.
Remove the dish from the oven and let it sit for 10 minutes before cutting.
(This dish can be made ahead or frozen if needed)
Slice and enjoy!
Serves 4
Prep time: 15 minutes
Cooking time: 45 Minutes
Ingredients
1 tbsp ghee or coconut oil
1 medium onion chopped
2 cloves garlic minced
Sea salt and pepper to taste
1 lb ground (grass fed) beef or lamb
1 tsp cinnamon
1 6 oz organic tomato paste
1 cup water
1 large eggplant
3 Tbsp chopped parsley
1 13-15 oz can coconut milk
1/4 cup arrowroot flour (tapioca flour may also work)
1 egg, beaten
Equipment
Large fry pan
9 x 9 baking dish
Directions
Preheat the oven to 350.
Melt the ghee over medium heat in frying pan.
Next add the onion and garlic into the pan and saute for 5 minutes.
Add the ground beef, salt, pepper, and cinnamon to the pan.
Break up the meat with a spatula while continuing to cook until browned.
Add the tomato paste and water to the meat mixture and stir until well combined.
Transfer the meat sauce mixture to a bowl and set aside.
Chop the eggplant (skin on) into bite sized pieces and place into the same frying pan over medium heat.
Sprinkle some salt over the eggplant and saute for about 5 minutes until it is barely softened.
Transfer the eggplant into a greased square 9X9 baking dish.
Pour the meat sauce mixture evenly over top of the eggplant and sprinkle in the parsley.
Pour 1/4 cup of the coconut milk into a small bowl then pour the rest into the frying pan, still over medium heat.
Mix the arrowroot flour with the coconut milk in the bowl until smooth.
When the frying pan filled with coconut milk starts to bubble, stir in the arrowroot mixture and a dash of salt and pepper.
When the sauce thickens remove it from the heat and whisk in the egg until smooth.
Pour the white sauce evenly over the meat and eggplant in the baking dish.
Bake the casserole for 40 minutes, then broil for 3-5 minutes to get a nice color on the top.
Remove the dish from the oven and let it sit for 10 minutes before cutting.
(This dish can be made ahead or frozen if needed)
Slice and enjoy!
Serves 4
Prep time: 15 minutes
Cooking time: 45 Minutes