Celiac.com 06/28/2024 – Moussaka, a beloved dish in Mediterranean cuisine, has a rich history dating back centuries. Originating in the Middle East and later adopted by Greek and Turkish cultures, Moussaka has evolved into a hearty casserole loved for its layers of flavorful ingredients. Traditionally, Moussaka features a combination of spiced ground meat, layers of eggplant and potatoes, and a creamy béchamel sauce, all baked to golden perfection. However, in this gluten-free rendition of the classic recipe, we’ve made thoughtful adjustments to ensure that everyone can enjoy this delicious dish without compromising on taste or texture.

This gluten-free Moussaka maintains all the essence and nostalgia of the original while catering to those with gluten sensitivities. By swapping out traditional wheat-based ingredients for gluten-free alternatives, such as a gluten-free all-purpose flour blend in the béchamel sauce and ensuring that all seasonings and components are free from gluten, we’ve created a Moussaka that’s safe and enjoyable for gluten-sensitive individuals. Whether you’re a fan of Greek cuisine or simply looking for a comforting and wholesome meal, this gluten-free Moussaka is sure to delight your taste buds and become a new favorite in your recipe repertoire.

Gluten-Free Moussaka

Ingredients:

For the meat sauce:

1 pound ground lamb or beef

1 onion, finely chopped

3 cloves garlic, minced

1 can (14 oz) diced tomatoes

2 tablespoons tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Olive oil for cooking

For the eggplant layer:

2 medium-sized eggplants, sliced into rounds

Salt for sprinkling

For the potato layer:

2 large potatoes, peeled and thinly sliced

For the béchamel sauce:

4 tablespoons butter or olive oil

¼ cup gluten-free all-purpose flour blend

2 cups milk (dairy or plant-based)

½ teaspoon ground nutmeg

Salt and pepper to taste

2 eggs, beaten

½ cup grated Parmesan cheese (optional)

Instructions:

Preheat your oven to 375°F (190°C).

Start by preparing the eggplant slices. Sprinkle them with salt and let them sit for about 15-20 minutes to release excess moisture. Rinse the eggplant slices and pat them dry with paper towels.

Heat a bit of olive oil in a pan over medium heat. Cook the eggplant slices until they are golden brown on both sides. Set them aside on paper towels to drain excess oil.

In the same pan, add a little more olive oil if needed and sauté the chopped onion and garlic until they are soft and fragrant.

Add the ground lamb or beef to the pan and cook until browned. Drain any excess fat.

Stir in the diced tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Let the mixture simmer for about 10-15 minutes until the flavors meld together. Remove from heat and set aside.

Meanwhile, prepare the potato layer by arranging the thinly sliced potatoes in a greased baking dish.

Spread the cooked meat sauce evenly over the potato layer.

Arrange the cooked eggplant slices on top of the meat sauce layer.

To make the béchamel sauce, melt the butter (or heat the olive oil) in a saucepan over medium heat. Whisk in the gluten-free all-purpose flour blend until smooth and cook for a couple of minutes to remove the raw flour taste.

Gradually pour in the milk while whisking constantly to prevent lumps. Cook the sauce until it thickens and coats the back of a spoon.

Remove the saucepan from heat and stir in the ground nutmeg, salt, pepper, beaten eggs, and grated Parmesan cheese (if using).

Pour the béchamel sauce evenly over the layers in the baking dish, spreading it with a spatula to cover the top completely.

Place the Moussaka in the preheated oven and bake for about 45-50 minutes or until the top is golden and bubbly.

Remove from the oven and let it cool for a few minutes before slicing and serving.

This gluten-free Moussaka is a delicious twist on the classic dish, perfect for those with gluten sensitivities or anyone looking for a flavorful and comforting meal. Enjoy!



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