Carb Smart Beef Moussaka
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Carb Smart Beef Moussaka

Carb Smart Beef Moussaka

with Roasted Eggplant and DIY Béchamel

This cozy comfort food is light on carbs! Roasted eggplant adds silky texture and hearty Mediterranean flavour to this dish.

Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time


serving amount

250 g

Ground Beef

1 unit(s)

Yellow Onion

½ unit(s)


1 unit(s)

Russet Potato

1 tbsp

Shawarma Spice Blend

(Contains Sulphites)

2 tbsp

Tomato Sauce Base

56 mL


(Contains Milk)

1 unit(s)

Cream Cheese

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

7 g


1 unit(s)

Beef Broth Concentrate

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


0.13 tsp



Nutrition Values

Calories640 kcal
Fat39 g
Saturated Fat21 g
Carbohydrate41 g
Sugar9 g
Dietary Fiber7 g
Protein32 g
Cholesterol145 mg
Sodium910 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Aluminum Foil
Medium Pot
Measuring Cups
Measuring Spoons
Medium Oven-Proof Pan


Prep and roast eggplant

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 oven, tossing halfway through, until tender and golden brown, 10-12 min.

Prep and cook potatoes

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.

Finish prep

Meanwhile, peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Roughly chop parsley.

Cook beef

Heat a medium oven-proof pan over medium-high heat (use a large oven-proof 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.

Make béchamel

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.

Finish and serve

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, at least 5 min. (NOTE: The pan's handles will be very hot!)Divide moussaka between bowls. Sprinkle parsley over top.