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Gluten free moussaka
Greek Moussaka with a few British ingredients!

Posted by Christiana B. Published See Christiana B.'s 7 projects »
  • Step 1

    Wash and slice the aubergines and add salt and leave to sweat for 1 hour.

  • Step 2

    Rinse off the salt and pat dry with some kitchen towel.

  • Step 3

    Fry all the aubergine slices until brown or cook in oven.

  • Step 4

    Place mince meat, chopped onion, and 1 litre of water with gluten free beef stock in a pan over a low heat and cook until water has absorbed.

  • Step 5

    Add a tin of chopped tomatoes, the tomato puree, a glass of red wine and another pint of boiling water. Mix together and let it simmer until the beef mince is soft.

  • Step 6

    Add in the frozen peas (optional), cinnamon, salt and pepper and leave.

  • Step 7

    Peel and thinly slice the potatoes and boil until soft.

  • Step 8

    Add the milk, flour and butter in a small pan over a low heat to make the béchamel sauce and keep stirring so there are no lumps.

  • Step 9

    In the ovenproof dish, add a layer of mince meat, aubergines and potato slices and repeat.

  • Step 10

    Top with the béchamel sauce and sprinkle cheese or parmesan over the top.

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