Mighty Gluten Free Moussaka

I just LOVE Moussaka, its so tasty and you can add loads of vegetables to the mince or omit the mince and just use vegetables for a vegetarian option, diced mushrooms would work well. This recipe serves 4 with a nice salad and maybe some homemade wedges for the very hungry!

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Mince Filling

  • 2 Medium Aubergines (eggplants) Sliced to 1/4 inch slices
  • Olive oil / Spray Oil
  • 450 g lean Steak Mince (you can use lamb mince if you prefer)
  • 2 Medium Onions, peeled and diced
  • 3 Garlic Cloves
  • 1 Courgette (Zucchini)  diced
  • 400g can Tinned Tomatoes (whizzed up) or Passata
  • 1 Tsp of dried Oregano
  • 1 Tsp Sea salt
  • Fresh Basil leaves 8
  • 1 Red Pepper Diced
  • Tbsp Tomato Puree
  • Freshly ground black pepper (or to taste)

Preheat the oven to 180c / 350f Put the grill (broiler) on to hot

Spray the baking dish you are going to be cooking in the Moussaka in with spray oil. A square or rectangle dish is usually best

Spray a baking sheet with spray oil and add the aubergines (eggplant) spray each side with oil and season with salt and black pepper, cook until both sides are browned.

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Heat a pan and add the steak mince, cook until browned. Put the mince in to a colander to drain the fat off.

Heat the olive oil or spray oil in the pan and add your onions, courgettes and peppers.

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Cook until soft then add the garlic, cook for a few minutes. Put the steak mince back in along with the oregano, tomato puree and tinned tomatoes.

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Let this cook for half an hour. Take off the heat and add the torn fresh Basil leaves

White Sauce

  • 2 Tbsp butter (I use Flora Light)
  • 2 Tbsp Rice flour
  • 1/4 cup/30g Grated Parmesan
  • 1/4 Cup/30g Low fat Mozzarella (I grated it)

I use the all in one method for the while sauce. Add the butter, flour and milk to a pan and heat whisking all the time. You will get a smooth white sauce. Add half the cheese, keeping the rest for the top.

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Place a half the aubergines on the bottom of your casserole dish top with half the mince mixture.

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Repeat and top with the cheese sauce and the rest of the cheese

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Bake in the oven for 45 minutes until golden and bubbling

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Do you LOVE Moussaka?

Has anyone every had Moussaka in Greece?

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5 thoughts on “Mighty Gluten Free Moussaka

  1. Looks AMAZING! I’ve never used rice flour before…is there a big difference in taste? I love rice milk in smoothies, so I’d definitely give rice flour a try (not that it tastes even remotely similar haha). I also really like that you added zucchini!

    I have had moussaka in Greece, but I really think that if done right, it can taste just as good outside of Greece! Yours sure looks like it!

    • Hi Amy

      No there actually isn’t too much of a difference in taste at all. I love zucchini and add it to stirfrys, pies and bakes..it’s very versatile 🙂 I was in Greece before but didnt try the Moussaka, I think I will have to go back to compare! 😉

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