Gluten-Free Moussaka
Savor the rich and hearty flavors of this Gluten-Free Moussaka, a Mediterranean masterpiece made accessible for those avoiding gluten. Layers of tender, oven-roasted eggplant are paired with a spiced ground meat filling, featuring hints of cinnamon and allspice simmered in a fragrant tomato and red wine sauce. Topped with a creamy, nutmeg-infused gluten-free béchamel sauce and a sprinkle of Parmesan cheese, this dish bakes to golden perfection in the oven. Perfect for a comforting family dinner or an impressive gluten-free crowd-pleaser, this moussaka combines authentic Greek flavors with an easy-to-follow recipe, ensuring a deliciously satisfying and allergen-friendly meal.
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Recipe Information
Ingredients
- 3 medium Eggplants
- 80 ml Olive oil
- 1 large, diced Onion
- 3 minced Garlic cloves
- 500 g Ground beef or lamb
- 400 g Canned chopped tomatoes
- 2 tbsp Tomato paste
- 125 ml Red wine
- 1 tsp Ground cinnamon
- 0.5 tsp Ground allspice
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 Bay leaf
- 60 g Gluten-free all-purpose flour
- 750 ml Milk
- 60 g Butter
- 0.5 tsp Nutmeg
- 2 beaten Egg yolks
- 60 g Grated Parmesan cheese
Instructions
Preheat the oven to 200°C (390°F).
Slice the eggplants lengthwise into 1 cm thick slices. Salt them lightly and set aside for 15 minutes to draw out the moisture. Pat dry with a paper towel.
Brush the eggplants with half of the olive oil and place them on a baking sheet. Roast in the preheated oven for 15-20 minutes or until golden and tender. Set aside.
In a large skillet, heat the remaining olive oil over medium heat. Sauté the onion and garlic until soft and translucent.
Add the ground beef or lamb to the skillet. Cook, stirring frequently, until browned, breaking it apart with a wooden spoon.
Stir in the chopped tomatoes, tomato paste, red wine, cinnamon, allspice, salt, pepper, and the bay leaf. Reduce the heat and let it simmer uncovered for about 30 minutes until the sauce has thickened. Discard the bay leaf.
For the béchamel sauce, melt the butter in a saucepan over medium heat. Stir in the gluten-free flour and cook for about 1-2 minutes.
Gradually add the milk, whisking constantly to avoid lumps. Continue cooking, stirring constantly, until the sauce thickens, about 5-7 minutes.
Remove the sauce from heat, add the nutmeg and season with salt and pepper to taste. Let it cool slightly and then whisk in the egg yolks and half of the Parmesan cheese.
To assemble the moussaka, layer half of the eggplants in a large baking dish. Spread the meat sauce over the eggplants, then layer the rest of the eggplants on top.
Pour the béchamel sauce over the top layer of eggplants and sprinkle with the remaining Parmesan cheese.
Bake in the preheated oven for about 45 minutes until the top is golden and the moussaka is heated through.
Allow to cool for about 10 minutes before serving. Enjoy your gluten-free moussaka!
Nutrition Facts
Calories |
3904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.8 g | 350% | |
| Saturated Fat | 104.8 g | 524% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 1040 mg | 347% | |
| Sodium | 4945 mg | 215% | |
| Total Carbohydrate | 199.2 g | 72% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 91.1 g | ||
| Protein | 159.7 g | 319% | |
| Vitamin D | 9.7 mcg | 48% | |
| Calcium | 2071 mg | 159% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 6246 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
