Carb Smart Beef Moussaka
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Carb Smart Beef Moussaka

Carb Smart Beef Moussaka

with Roasted Eggplant and DIY Bechamel

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


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

500 g

Ground Beef

56 g

Yellow Onion

½ unit


230 g

Russet Potato

1 tbsp

Shawarma Spice Blend

(Contains Sulphites)

2 tbsp

Tomato Sauce Base

56 mL


(Contains Milk)

1 unit

Cream Cheese

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

7 g


1 unit

Beef Broth Concentrate

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


0.13 tsp



Nutrition Values

Calories900 kcal
Fat56 g
Saturated Fat28 g
Carbohydrate41 g
Sugar9 g
Dietary Fiber7 g
Protein56 g
Cholesterol220 mg
Sodium990 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
Large Non-Stick Pan
Paper Towel


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 the oven, tossing halfway through, until tender and goldenbrown, 10-12 min.

Prep and cook potatoes Finish prep

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 (NOTE: Use a large ovenproof 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 bechamel

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