Keto moussaka without potatoes

Method

1. 1

   Slice the aubergines 1 cm thick, salt them and leave them in a colander for half an hour to draw out the juices. Then rinse and pat them thoroughly dry with kitchen paper.

2. 2

   Brush the slices with 40 g of the oil, lay them on two lined trays and bake at 200 °C for 20–25 minutes, turning once. Baked like this they take up far less oil than when fried.

3. 3

   Meanwhile, soften the onion and garlic in the rest of the oil in a deep frying pan. Add the mince and break it up with a wooden spoon until it is no longer pink.

4. 4

   Stir in the tomatoes and cinnamon, season with salt and pepper and simmer uncovered for 20 minutes. You want the sauce almost dry, or the moussaka will be watery.

5. 5

   For the topping, whisk the cream cheese until soft, then gradually add the cream, the eggs, half the cheese and the nutmeg. This topping never goes on the hob; it sets in the oven.

6. 6

   In a 25 × 30 cm dish, layer half the aubergines, all the meat sauce, then the rest of the aubergines. Spread the topping over, sprinkle with the remaining cheese and bake at 180 °C for 35–40 minutes, until golden.

7. 7

   Let it stand for at least 30 minutes before cutting. If you can wait until the next day, the slices come out even neater.