Gluten Free Moussaka

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• Step 1

  Wash and slice the aubergines and add salt and leave to sweat for 1 hour.

• Step 2

  Rinse off the salt and pat dry with some kitchen towel.

• Step 3

  Fry all the aubergine slices until brown or cook in oven.

• Step 4

  Place mince meat, chopped onion, and 1 litre of water with gluten free beef stock in a pan over a low heat and cook until water has absorbed.

• Step 5

  Add a tin of chopped tomatoes, the tomato puree, a glass of red wine and another pint of boiling water. Mix together and let it simmer until the beef mince is soft.

• Step 6

  Add in the frozen peas (optional), cinnamon, salt and pepper and leave.

• Step 7

  Peel and thinly slice the potatoes and boil until soft.

• Step 8

  Add the milk, flour and butter in a small pan over a low heat to make the béchamel sauce and keep stirring so there are no lumps.

• Step 9

  In the ovenproof dish, add a layer of mince meat, aubergines and potato slices and repeat.

• Step 10

  Top with the béchamel sauce and sprinkle cheese or parmesan over the top.

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