Method

Preheat the oven: Preheat the oven to 200C.

Prepare the eggplants: Score the flesh of the eggplants in a crisscross. Place in a small oven-proof dish. Brush with about half the oil. Bake for approx 30. mins.

Cook the filling: Fry the mince and onion and soften with tomato and garlic puree, pinch of mixed herbs, salt and pepper. Finally, add the tomatoes.

Assemble and bake: Remove the eggplants from the oven and spoon over the mince. Crumble over the feta cheese and return to oven for 5 minutes.

Serving with ideas: Green Salad, Keto-Friendly, Baladi Salad, Tzatziki Sauce, Keto-Friendly, Hummus, Keto-Friendly, Cucumber Slices, Sour Cream, Greek Yogurt, Pita Bread, Keto-Friendly or Cloud Bread, Keto-Friendly.

Refrigerate: Store cooled moussaka in an airtight container for up to 3 days.

Freeze: Freeze in a freezer-safe container for 2–3 months. Thaw overnight in the fridge and reheat before.