Moussaka with Yogurt Sauce Gluten Free
Indulge in the rich, comforting flavors of this Gluten-Free Moussaka with Yogurt Sauce, a lighter twist on the classic Greek casserole. Layers of tender roasted eggplant are paired with a spiced ground beef or lamb filling, featuring the warm depth of cinnamon and allspice. Topped with a creamy, protein-packed Greek yogurt sauce infused with Parmesan cheese and nutmeg, this dish is perfectly finished with a golden, gluten-free breadcrumb crust. Ideal for a hearty family meal, this gluten-free moussaka not only caters to dietary needs but also delivers authentic Mediterranean flavors in every bite. With just 30 minutes of prep time and 6 generous servings, it's a delicious and wholesome feast that’s sure to impress!
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Recipe Information
Ingredients
- 3 medium Eggplants
- 4 tablespoons Olive oil
- 500 grams Ground beef or lamb
- 1 large Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 400 grams Crushed tomatoes
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground allspice
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 500 grams Greek yogurt
- 2 large Eggs
- 100 grams Parmesan cheese, grated
- 3 tablespoons Gluten-free breadcrumbs
- 0.25 teaspoons Nutmeg
Instructions
Preheat the oven to 200°C (400°F). Grease a large baking dish and set it aside.
Slice the eggplants lengthwise into 1 cm (1/2 inch) thick slices. Lay them on a baking sheet, brush both sides with 2 tablespoons of olive oil, and season with a pinch of salt. Roast in the oven for 20 minutes, flipping halfway, until tender and lightly golden. Remove from the oven and set aside.
While the eggplants roast, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
Add the ground beef or lamb to the skillet and cook until browned, breaking it apart with a spoon, about 8-10 minutes.
Stir in the tomato paste, crushed tomatoes, ground cinnamon, ground allspice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Reduce the heat to low and simmer the meat sauce for 15 minutes, stirring occasionally. Set aside once done.
To prepare the yogurt sauce, whisk together the Greek yogurt, eggs, grated Parmesan cheese, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and nutmeg in a medium bowl until smooth. Set aside.
Assemble the moussaka by layering half of the roasted eggplant slices on the bottom of the prepared baking dish. Spoon half of the meat sauce evenly over the eggplant. Repeat with the remaining eggplant slices and meat sauce, creating two layers.
Pour the yogurt sauce over the top layer and spread it evenly with a spatula. Sprinkle the gluten-free breadcrumbs on top for extra texture.
Bake the moussaka in the oven for 30-35 minutes, or until the top is golden and bubbling.
Let the moussaka cool slightly for 10-15 minutes before slicing. Serve warm and enjoy this comforting gluten-free dish!
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1077 mg | 47% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 13.6 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 344 mg | 26% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 989 mg | 21% | |
*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.
