Gluten Free Moussaka

Gluten free moussaka

Posted by Christiana B.

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Greek Moussaka with a few British ingredients!

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You Will Need (13 things)

  • 750 g lamb or beef Mince
  • 3 large Aubergines sliced thinly in circular slices
  • 100 g Cheese
  • 1 kg Red Potatoes
  • 1 large Onion
  • 100g Frozen Peas
  • Chopped Tomatoes 1 tin
  • 1 tablespoon Tomato Puree
  • 1 pint Milk
  • 2 oz Butter
  • 3 heaped tablespoons Plain Flour gluten free
  • 1 gluten free Stock Cube
  • glass of Red Wine

Steps (10 steps, 60 minutes)

  1. 1

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

  2. 2

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

  3. 3

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

  4. 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.

  5. 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.

  6. 6

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

  7. 7

    Peel and thinly slice the potatoes and boil until soft.

  8. 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.

  9. 9

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

  10. 10

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