Gluten Free Moussaka
This Healthy Moussaka is a delicious gluten-free version of the classic Greek dish. It’s still rich-tasking like the original and ideal if you’re health conscious and on a grain-free diet!
- 2 medium eggplants sliced lengthwise
- 4-5 tbsp coconut oil
- 1 can tomato sauce 8 oz
- 1/2 cup organic red wine
- 1 lb ground beef
- 1 large onion diced
- 1 tbsp butter
- 4 garlic cloves diced
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tbsp oregano
- 1 egg
- salt and pepper
- 16 oz organic heavy whipping cream
- 3/4 cup romano
- 2 tbsp arrowroot
- 2 eggs
Preheat oven to 375.
In batches, sauté the eggplant in coconut oil until soft. You may need more or less coconut oil.
In another pan, melt the tbsp of butter and add the diced onion over medium heat.
When translucent, add the meat.
Let it brown a bit and all the other ingredients.
Let this simmer for about 20 minutes, or until most of the liquid has been absorbed.
Beat one egg in a bowl and slowly add the heated meat mixture. Be careful not to cook the egg. Once a good amount of the meat mixture has been added, add back to the pan and combine the whole thing.
For the Bechamel
Heat the cream over medium to low heat.
Add the romano.
In a separate bowl, beat the eggs and arrowroot.
Slowly add the heated cream to the egg mixture, equalling about a half a cup (make sure to add slowly!).
Add the egg mixture back into the cream.
Layer the eggplant, then the meat, then the eggplant, etc.
Do this until they run out.
Pour the cream mixture over top.
Bake for 45-60 minutes.
VARIATIONS ON THIS HEALTHY MOUSSAKA RECIPE:
- I went for beef instead of lamb, but you could your ground lamb instead if you want.
- If you don’t like eggplant, you could make this with sliced zucchini or even potatoes.
- Grated Pecorino can be used instead of Romano cheese.