Gluten Free Moussaka

Gluten free moussaka

https://www.cutoutandkeep.net/projects/gluten-free-moussaka • Posted by Christiana B.

Greek Moussaka with a few British ingredients!

You will need

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

Project Budget

Time

Difficulty

Description

Greek Moussaka with a few British ingredients!

Instructions

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

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

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

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

7. Peel and thinly slice the potatoes and boil until soft.

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

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