Gluten free moussaka
Greek Moussaka with a few British ingredients!
You Will Need
Wash and slice the aubergines and add salt and leave to sweat for 1 hour.
Rinse off the salt and pat dry with some kitchen towel.
Fry all the aubergine slices until brown or cook in oven.
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.
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.
Add in the frozen peas (optional), cinnamon, salt and pepper and leave.
Peel and thinly slice the potatoes and boil until soft.
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.
In the ovenproof dish, add a layer of mince meat, aubergines and potato slices and repeat.
Top with the béchamel sauce and sprinkle cheese or parmesan over the top.