Gluten-Free Moussaka
This gluten-free moussaka recipe made with lamb or beef (or kept vegetarian) is delicious, comforting, and comes together quickly and easily
Servings 6 servings
Calories 440kcal
Cost $16
Equipment
- skillet
- sauce pan
- casserole dish
Ingredients
- 2 large eggplant (abergine)
Tomato Mixture
- 1 lb ground meat (beef or lamb; omit for vegetarian
- 1 medium onion (chopped finely)
- 4 oz tomato paste
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- 1 cup red wine (or water)
Gluten-Free Bechamel
- 5 oz cream cheese (softened)
- 1 tablespoon heavy cream
- ½ teaspoon nutmeg
- 2 cups grated hard cheese (I recommend a blend or Parmesan & Romano or feta)
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
Instructions
- Fry the onion and garlic until cooked then add minced lamb and fry until cooked. Add tomato puree, cinnamon, herbs and cloves stir together well.Add the water or (wine if using) so the mixture isn't too thick then put it to one side.
- Wash aubergines, pat them dry and cut them into long slices about a quarter of an inch thick.
- Cook in the microwave for five minutes and drain off the liquid, then put to one side.
- Warm the cream cheese gently until it becomes liquid, add cream, nutmeg and stir together well
- In a large casserole type dish, start to layer up the cooked ingredients.Start with a layer of tomato mixture, then eggplants, then cream layer.Repeat until the dish is full and top it off with the grated hard cheese and Italian seasoning.
- Bake in pre-heated oven at 400F for 45 minutes until golden brown.
Notes
note: nutrition information is provided as a courtesy, but may not accurately reflect the final nutrition composition of your final dish depending on ingredients, substitutions, and serving size.
see the full blog post above post for:
- ingredient and equipment suggestions & substitutions,
- tips for preparing the recipe, and
- frequently asked questions