Gluten-Free Moussaka

The mouthwatering combination of fragrant cinnamon spiced meat, yummy eggplant, potato and a velvety gluten-free (oh yes!) béchamel sauce is perfectly balanced and utterly delicious.

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2 hours
Serves 6
Medium
200C

Ingredients

Adjust Servings:

	Bolognese
	3 tbsp extra virgin olive oil
	1 onion finely diced
	2 garlic cloves minced
	500g Ground Beef minced
	2 tbsp tomato paste
	600g grated fresh tomatoes or tinned chopped
	1 tsp dried oregano
	1 pinch ground cinnamon
	1 pinch ground nutmeg
	to taste salt
	to taste ground black pepper
	Vegetable Layers
	2 large eggplants thinly sliced
	2 large Potatoes peeled and thinly sliced
	3 courgette thinly sliced (optional)
	brushed for coating before baking in oven extra virgin olive oil
	Béchamel
	100g unsalted butter
	100g gluten free flour
	800ml full fat milk
	80g kefalotyri cheese grated
	20g halloumi cheese grated
	1 pinch ground cinnamon
	1 Large eggs beaten

Hearty and wholesome, moussaka is a great dish to prepare for a dinner party because you can do all the messy layering work in the morning and then just pop it in the oven before guests arrive.
Καλή Όρεξη!

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Ingredients

Bolognese
3 tbsp extra virgin olive oil
1 onion
finely diced
2 garlic cloves
minced
500g Ground Beef
minced
2 tbsp tomato paste
600g grated fresh tomatoes
or tinned chopped
1 tsp dried oregano
1 pinch ground cinnamon
1 pinch ground nutmeg
to taste salt
to taste ground black pepper
Vegetable Layers
2 large eggplants
thinly sliced
2 large Potatoes
peeled and thinly sliced
3 courgette
thinly sliced (optional)
brushed for coating before baking in oven extra virgin olive oil
Béchamel
100g unsalted butter
100g gluten free flour
800ml full fat milk
80g kefalotyri cheese
grated
20g halloumi cheese
grated
1 pinch ground cinnamon
1 Large eggs
beaten

Directions

INSTRUCTIONS
For the bolognese, place a pot over medium heat. Add the olive oil and onion and sauté for a few minutes. Add the garlic and sauté for another minute.
Add the mince in chunks and sear, then break up with a spoon. Add the tomato paste and cook for another minute.
Add the crushed tomato, oregano, cinnamon, nutmeg, salt and pepper. Cover the pot and simmer over low heat for 1 hour. Adjust seasoning to taste.
Whilst the bolognese is simmering salt the eggplant slices. Drain eggplant on a paper towel. Instead of frying the eggplant, I bake the slices in the oven and brush with olive oil for about 25-30 minutes. I also do the same with sliced courgette also.
For the béchamel melt butter over low heat in a saucepan. Whisk in the flour until a smooth paste forms and continue whisking for 30 seconds to cook off flour. Slowly pour in the milk whilst vigorously whisking until a thick sauce is achieved. Stir in the cheese and cinnamon. Remove from the heat and whisk in egg. Season to taste.
To assemble the moussaka, lay the eggplant on the base. Followed by courgette if you are adding this veg also. Top the eggplant with bolognese.
Place potato slices on top of mince and cover with béchamel. Grate with extra cheese.
Bake in preheated oven at 200C for 45 minutes or until golden.