GREEK MOUSSAKA GLUTEN FREE RECIPE
Ingredients
  • Lamb Bolognese
  • 3 tablespoons extra virgin olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, chopped
  • 500g lamb mince
  • 2 tablespoons tomato paste
  • 600g tinned crushed tomato
  • 1 teaspoon dried oregano
  • 1 tablespoon rosemary, chopped
  • 1 cinnamon quill
  • Generous pinch of sea salt flakes
  • Pinch of cracked pepper and grated nutmeg
  • 2 large eggplants, thinly sliced
  • 2 large sebago potatoes - peeled, sliced and steamed*
  • Olive oil for frying
  • Bechamel
  • 100g butter
  • 100g gluten free plain flour
  • 800mL full cream milk
  • 100g kefalograviera cheese, grated
  • Pinch of cinnamon
  • 1 beaten egg
  • *Potato slices can be steamed in the microwave or in a steam basket on the stovetop.
Instructions
Conventional Method
  1. For the lamb 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.
  2. Add the mince in chunks and sear, then break up with a spoon. Add the tomato paste and cook for another minute.
  3. Add the crushed tomato, oregano, rosemary, cinnamon quill, nutmeg, salt and pepper. Cover the pot and simmer over low heat for 1 hour. Adjust seasoning to taste.
  4. Whilst the bolognese is simmering salt the eggplant slices. Drizzle olive oil in a frypan and pan fry the eggplant over medium - high heat in batches. Drain eggplant on a paper towel.
  5. 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.
  6. To assemble the moussaka oil one rectangular casserole dish or 6 x mini baking dishes. Lay the eggplant on the base. Top the eggplant with lamb bolognese. Place potato slices on top of lamb and cover with béchamel. Grate with extra kefalogaveria cheese.
  7. Bake in preheated oven at 200C for 45 minutes or until golden.
Thermomix Method
  1. For the lamb bolognese chop onion, garlic and rosemary in mixing bowl 3 sec/speed 7. Scrape down sides of bowl.
  2. Add oil sauté for 3 minutes/Varoma/speed 1.
  3. Add lamb mince and cook 10 min/100C/reverse mode/speed 1.
  4. Add crushed tomato, tomato paste, oregano, cinnamon quill, nutmeg, salt, pepper and cook 15 - 20 min on 100C/reverse mode/speed 1. Adjust seasoning if necessary.
  5. Salt the eggplant slices. Drizzle olive oil in a frypan and pan fry the eggplant over medium - high heat in batches. Drain eggplant on a paper towel.
  6. For the béchamel, place cubed cheese in mixing bowl and grate 10 sec/speed 8. Add flour,milk and seasoning into mixing bowl and cook 9 min/90C/speed 4, or until desired thickness is achieved. Add egg and mix 10 sec/speed 4.
  7. To assemble the moussaka oil one rectangular casserole dish or 6 x mini baking dishes. Lay eggplant on base. Top eggplant layer with lamb bolognese. Place potato slices on top of lamb and cover with béchamel. Grate with extra kefalogaveria cheese.
  8. Bake in preheated oven at 200C for 45 minutes or until golden.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/lamb-moussaka-gluten-free/