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
Print Recipe
A take on my favourite moussaka recipe by Akis Petretzikis tweaked so that the flour laden Béchamel sauce is switched for a more GD friendly version!
Servings Prep Time
6 servings 30 minutes
Cook Time
90 minutes
Servings Prep Time
6 servings 30 minutes
Cook Time
90 minutes
Moussaka
Print Recipe
A take on my favourite moussaka recipe by Akis Petretzikis tweaked so that the flour laden Béchamel sauce is switched for a more GD friendly version!
Servings Prep Time
6 servings 30 minutes
Cook Time
90 minutes
Servings Prep Time
6 servings 30 minutes
Cook Time
90 minutes
Ingredients
For the vegetable layers
For the meat layer
For the GD friendly white sauce
Servings: servings
Instructions
For the vegetable layers
  1. Pre-heat the oven to 200c and brush a roasting pan with olive oil
  2. 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
  3. Place the onion and potatoes into the oiled roasting pan and bake for 20 minutes of until softened and slightly golden
  4. Add the aubergine to the bowl, add a glug of olive oil, seasoning and thyme and turn to coat all piece well
  5. 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
  6. Add the courgette slices to the bowl, repeating the oil, seasoning and thyme process and add to the cooked layer of aubergine
  7. Place the tray back in the oven to bake for another 20 minutes then remove and set aside
For the meat layer
  1. 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
  2. Add the cinnamon and a pinch of ground cloves and cook for 1 minute
  3. 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
  4. 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!)
  5. Spread the mince over the cooked vegetables and flatten with a spoon
For the GD friendly white sauce
  1. Add the yoghurt, egg yolks, cheese and spices to a bowl and whisk
  2. Add the yoghurt mixture on top of the meat layer and sprinkle with more parmesan, feta or cheddar if you wish
  3. Place the tray back into the oven to bake for 20-25 minutes, or until the top is golden and bubbling
  4. 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
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Moussaka
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