Moussaka

Moussaka, lightly spiced mince with layers of aubergine and a creamy sauce
Moussaka

I love Moussaka, but I must admit, I tend to use beef mince rather than lamb, making it more of a lightly spiced layered cottage pie with aubergines and a creamy sauce with loads of cheese on top!

To add potatoes or not, to add courgettes or not? There seems to be so many different ways to make a Moussaka, but here I’ll share my favourite recipe.

My favourite recipe is this one by Akis Petretzikis however I have tweaked the recipe so that the flour laden Béchamel sauce is switched for a more GD friendly version!

It’s up to you if you want to keep this dish traditional with minced lamb, or prefer to switch it for something else. Lamb, beef and Quorn mince all work well and this is one dish that I always find eats better the day after when the flavours have had time to seep through all the layered ingredients.

Now this recipe is one that does take quite a bit longer to prepare than many of my other dishes, but a good moussaka shouldn’t be rushed! I tend to prepare this the day before we eat it and like I said above, it tastes even better the next day!

Moussaka

 

Moussaka

Moussaka

Moussaka, lightly spiced mince with layers of aubergine and a creamy sauce
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Course: Main Meal
Cuisine: Greek, Mediterranean
Diet: Diabetic, Gluten Free, Vegetarian
Keyword: beef, lamb, moussaka, Quorn
Free or Membership Recipe: Free Recipe
Nut Free Recipe: Nut Free
Servings: 6 servings
Calories: 550kcal
Author: Jo Paterson

Ingredients

For the vegetable layers

  • 1 medium onion sliced
  • 2 large potatoes peeled & sliced into 0.5 cm thick slices (Maris Pipers work well)
  • 2 whole aubergines sliced into 0.5 cm thick slices
  • 2 medium courgettes sliced into 0.5 cm thick slices
  • 3 tsp fresh thyme (or dried)
  • plenty olive oil
  • plenty salt and ground black pepper for seasoning

For the meat layer

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 500 grams mince lamb, beef, Quorn or meat free alternative
  • 1 whole clove of garlic minced
  • 200 grams chopped tin of tomatoes
  • 1 tbsp tomato purée
  • ½ tsp ground cinnamon
  • 1 pinch ground cloves
  • salt & ground black pepper for seasoning

For the GD friendly white sauce

  • 500 grams Greek yogurt full fat
  • 3 large egg yolks
  • 100 grams Parmesan cheese grated
  • 50 grams feta cheese crumbled or cheddar grated
  • 1 good pinch freshly ground black pepper
  • 1 good pinch ground nutmeg

Instructions

For the vegetable layers

  • Pre-heat the oven to 200c and brush a roasting pan with olive oil
  • Add 1 sliced onion and potatoes to a bowl. Add a glug of olive oil and season with salt & black pepper and a good pinch of thyme. Turn the ingredients in the bowl to coat them
  • Place the onion and potatoes into the oiled roasting pan and bake for 20 minutes of until softened and slightly golden
  • Add the aubergine to the bowl, add a glug of olive oil, seasoning and thyme and turn to coat all piece well
  • Remove the potatoes from the oven and cover with the aubergine slices so that it forms a layer. Bake in the oven for another 20 minutes
  • Add the courgette slices to the bowl, repeating the oil, seasoning and thyme process and add to the cooked layer of aubergine
  • Place the tray back in the oven to bake for another 20 minutes then remove and set aside

For the meat layer

  • Add a tbsp of olive oil to a pan and heat on high. Add the onion and caramelise on high heat, then add the garlic
  • Add the cinnamon and a pinch of ground cloves and cook for 1 minute
  • Add a tbsp of tomato puree to the pan and mix. Then add the mince and season with salt & ground black pepper. Cook through until the mince has browned
  • Add the tinned tomatoes and cook until most of liquid evaporates, leaving the mince quite dry (You do not want the meat to be too wet or this will cause the moussaka to turn into slop!)
  • Spread the mince over the cooked vegetables and flatten with a spoon

For the GD friendly white sauce

  • Add the yogurt, egg yolks, cheese and spices to a bowl and whisk
  • Add the yogurt mixture on top of the meat layer and sprinkle with more parmesan, feta or cheddar if you wish
  • Place the tray back into the oven to bake for 20-25 minutes, or until the top is golden and bubbling
  • You can serve this hot, but it is better after it has been left to sit for a little while. Serve with a Greek side salad

Nutrition

Calories: 550kcal | Carbohydrates: 33g | Protein: 35g | Fat: 31g | of which saturates: 14g | Fibre: 5g | of which sugars: 9g
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