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Gluten Free Moussaka
servings
4 people
time
195 min
Get a taste of the Mediterranean at home with this delicious all-in-one dish recipe.
Get a taste of the Mediterranean at home with this delicious all-in-one dish recipe.
Good things come to those who wait, and this gluten free moussaka recipe proves that beyond doubt. By investing a little extra time in the preparation of this dish you are sure to reap the rewards when you tuck in. A medley of flavours from vegetables, herbs and sauces truly come together with the rich meatiness of minced beef in this Greek classic. This dish is perfectly accompanied by a glass of retsina, Greek white wine that is famously tinged with the flavour of Aleppo Pine resin.
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Preparation
in 150 minutes
Cooking
in 45 minutes
Temperature
190 °C
- Cut the aubergines into slices approximately 1/2 cm. (1/4 in.) thick, arrange them on a cutting board, and cover with the coarse salt.
- Prop up the cutting board at a slant and allow the aubergines to sit for around an hour.
- Heat the oil in a non-stick frying pan and fry both sides of the aubergines, then remove them to a plate covered with kitchen paper (paper towels).
- In a casserole, heat 3 tablespoons of olive oil, fry the minced onion, add the meat, and brown for a few minutes.
- Moisten with the wine and add the crushed tomato. Season with salt, pepper, parsley, dill, sugar, and cinnamon.
- Allow to cook for around one hour, adding a little water if necessary to prevent it from drying out too much.
- Allow the meat to cool and one at a time, little by little, add the bread crumbs, the egg, and the grated cheese.
- Grease a heat-resistant baking dish with the butter and two tablespoons of oil.
- Arrange half of the aubergines, pour the meat on top of it, and cover with the remaining aubergines.
- Pour the béchamel evenly over the top.
- Preheat the oven to 190° C. (375° F. / Gasmark 5) and bake for around 45 minutes.
- If the top is not sufficiently browned, extend the baking time by another 10-15 minutes.
Ingredients
2
kg
aubergines
1
onion
5
tbsp
olive oil
1
bunch
parsley
400
g
ground lamb
or
400
g
ground beef
1
cup
dry white wine
300
g
tomato pulp
a little bit of
dill
40
g
grated pecorino (sheep's cheese)
1
egg, beaten
½
l
béchamel sauce
1
pinch/es of
salt and pepper
1
tsp
cinnamon powder
1
tsp
sugar
30
g
butter
a little bit of
frying oil
1
pinch/es of
coarse salt
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
Wheat free
Nutrition
Per 100g
Energy
550 kj
131 kcal
Carbs
5 g
Fat
10 g
Protein
5 g
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