Paleo Beef Moussaka
Paleo Beef Moussaka- Primal, Paleo, Kid Friendly and Clean Eating
1tbs coconut oil
1 medium onion chopped
2 cloves garlic minced
500g beef mince
1 small jar tomato paste
1 cup water
1 large eggplant
3tbs chopped parsley
1 can coconut milk
¼cup tapioca flour
1 egg, beaten
Preheat the oven to 180 degrees C/ 350 degrees F.
Melt the oil over medium heat in frying pan.
Next add the onion and garlic into the pan and sauté for 5 minutes.
Add the minced meat 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 sauté for about 5 minutes until it is barely softened. Transfer the eggplant into a greased baking dish.
Pour the meat sauce mixture evenly over top of the eggplant and sprinkle in the parsley. Pour ¼ cup of the coconut milk into a small bowl then pour the rest into the frying pan, still over medium heat.
Mix the tapioca flour with the coconut milk in the bowl until smooth.
When the frying pan filled with coconut milk starts to bubble, stir in the tapioca 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, and then broil for 3-5 minutes to get a nice colour on the top.
Remove the dish from the oven and let it sit for 10 minutes before cutting.