Gluten-Free Moussaka Recipe: A Taste of Greece in Your Kitchen

Hello, Gluten Free and Giggly gang! Today, we're taking a trip to the Mediterranean with a classic Greek dish that’s been given a gluten-free twist. Get ready to fall in love with this gluten-free moussaka recipe and dig into a hearty, layered casserole featuring eggplant, savory ground meat, creamy béchamel sauce and potatoes! This dish is perfect for family dinners, special occasions, or any time you want to indulge in some comforting, flavorful food.

Gluten Free Moussaka Recipe

Ingredients:

For the Potatoes:

• 2 large potatoes, peeled and sliced into 1/4-inch rounds

• Olive oil for brushing

• Salt and pepper to taste

For the Eggplant:

• 2 large eggplants, sliced into 1/4-inch rounds

• Salt

• Olive oil for brushing

For the Meat Sauce:

• 1 lb (450g) ground beef or lamb

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 1 can (14.5 oz) crushed tomatoes

• 2 tablespoons tomato paste

• 1/2 cup red wine (optional, but highly recommended because once the bottle is open, you can pour a glass for yourself while you're cooking!)

• 2 teaspoons ground cinnamon

• 1 pinch of clove powder

• 1 teaspoon dried oregano

• Salt and pepper to taste

For the Béchamel Sauce:

• 4 tablespoons unsalted butter

• 1/4 cup gluten-free flour blend (make sure it contains starches like rice flour, potato starch, or tapioca starch)

• 2 cups milk (whole milk or your preferred dairy-free alternative)

• 1 cup of grated parmesan cheese

• Salt and white pepper to taste (the parmesan adds a lot of salt so proceed with caution)

• A pinch of ground nutmeg (optional, but highly recommended for that classic béchamel flavor)

• 2 egg yolks

Instructions:

1. Prepare the Eggplant:

• Lay the eggplant slices on a baking sheet and sprinkle both sides with salt. Let them sit for about 30 minutes to draw out excess moisture.

1. Prepare the Potatoes:

• Preheat your oven to 400°F (200°C).

• Toss the potatoes in a bowl with olive oil, fresh thyme leaves, salt and pepper. Lay the potato slices at the bottom of a baking dish and roast for about 20 minutes, or until they are tender. Set aside.

1. Prepare the Eggplant:

• Rinse the eggplant slices and pat them dry with paper towels. Toss them in a bowl with olive oil, fresh thyme and a good grind of salt and pepper. Lay the eggplant slices on top of the potatoes and roast for 20 minutes, or until they are golden and tender. Set aside.

1. Make the Meat Sauce:

• In a large skillet, cook the ground beef or lamb over medium heat until browned. Drain any excess fat. Add the chopped onion and minced garlic,cinnamon, clove powder, oregano, salt, and pepper and cook until the onion is translucent.

• Stir in the crushed tomatoes, tomato paste, red wine (if using). Bring to a simmer and let it cook for about 20 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded together.

1. Prepare the Béchamel Sauce:

• In a medium saucepan, melt the butter over medium heat. Add the gluten-free flour blend and whisk continuously to form a smooth paste (roux). Cook for about 2-3 minutes to get rid of the raw flour taste, but don’t let it brown.

• Gradually add the milk to the roux, whisking constantly to prevent lumps. Keep whisking until the mixture is smooth and starts to thicken. This usually takes about 5-7 minutes.

• Season with salt, white pepper, and a pinch of nutmeg if you’re using it. Remove from heat and let it cool slightly before whisking in the egg yolks (skip if allergic to eggs). This will give the béchamel a lovely richness.

1. Assemble the Moussaka:

• Preheat your oven to 350°F (175°C).

• Spread the meat sauce evenly over the eggplant and potato layers.

• Top with the béchamel sauce, spreading it evenly to cover the entire dish.

1. Bake:

• Bake in the preheated oven for about 45-50 minutes, or until the top is golden brown and the moussaka is bubbling around the edges. Let it cool for at least 10-15 minutes before slicing and serving. This helps the layers set and makes it easier to cut into neat pieces.

1. Serve and Enjoy:

• Serve your gluten-free moussaka with a simple green salad and maybe a glass of red wine to complete the Mediterranean vibe. Enjoy the rich, layered flavors and the satisfaction of making a classic dish gluten-free!

Why This Gluten Free Moussaka Recipe is a Winner:

• Gluten-Free Goodness: Made with gluten-free flour, this moussaka is safe and delicious for those avoiding gluten.

• Flavor Packed: Layers of roasted potatoes and eggplant, savory meat sauce, and creamy béchamel create a taste sensation that’s truly irresistible.

• Perfect for Any Occasion: Whether it’s a family dinner or a special occasion, this moussaka is sure to impress and satisfy.

So next time you’re craving a taste of Greece, whip up this gluten-free moussaka. It’s hearty, delicious, and guaranteed to bring a little Mediterranean sunshine to your table. Now, go forth and moussaka like a pro!

Hashtags:

#GlutenFree #Moussaka #GreekCuisine #ComfortFood #GlutenFreeCooking #MediterraneanFlavors #Foodie #Yummy #FamilyDinner #DeliciousEats

Remember, life’s too short for boring food and gluten-induced woes. Stay giggly, stay gluten-free, and enjoy every creamy, savory bite of this fabulous moussaka!