|
FreeFrom Classic - and not so classic - Moussaka

Wheat, gluten & nut free; can be dairy, corn, soya & egg free

A classic moussaka has an egg custard top but you can make a very acceptable top with a white sauce and cream cheese (dairy free or not as required).
Moussaka is usually made with left-over meat from roast beef or lamb and if so, you may have some left-over gravy, which will be ideal. Alternatively use a good stock.

3 large aubergines (eggplants)
sea salt, freshly ground black pepper and olive oil
4 large onions
4 tbsp olive oil
600g / 1lb 5oz cooked beef or lamb, cut in small slices or diced
8 tbsp freshly made or ready made tomato sauce (check ingredients)
150ml / 5fl oz left-over gravy (be sure of
ingredients) or gluten/wheat-free meat stock
2 eggs
300ml / 10fl oz whatever ‘milk’ you can haveor - for egg-free version - 15g / 1/2oz cornflour (cornstarch)
300ml / 10fl oz whatever milk you can have
50g / 2oz goat, sheep or soya cream cheese

Wipe and slice the aubergines and lay out on a grill rack. Grate over sea salt and black pepper and drizzle with olive oil. Grill till well browned. Turn over, season again, drizzle with oil and brown the other side.
Heat the oven to 180C/350F/Gas mark 4.
Meanwhile, peel and thickly slice the onions. Fry briskly in the oil until cooked but not burnt - set aside.
Lay half the aubergines out in the bottom of an ovenproof dish, cover with half the onions, the meat and then the rest of the aubergines and onions.
Spoon over the tomato sauce and the gravy.
Beat the egg then add the milk and heat very gradually, stirring all the time, until the sauce thickens. Take care not to boil or it will curdle. Season to taste and pour over the gravy.
Bake for 45 minutes or until the top is lightly coloured. Serve at once with a green salad or green vegetable.
For the egg-free version:
Mix the cornflour (cornstarch) and the milk to a smooth paste, cook over a slow heat, stirring continually, until it thickens. Add the cream cheese and stir until it melts. Season to taste and spoon over the gravy.
Bake for 45 minutes or until the top is lightly coloured. Serve at once with a green salad or green vegetable.

Serves 6 - per portion
433cals - 41g protein
23g total fat - 8g sat / 1.2g mono / 2g poly
16g carbohydrate of which 10g sugar
4g fibre - 225mg sodium / 0.6g salt

Good Source of: Vitamin B12, selenium

Back to more freefrom meat recipes

Back to Foods Matter freefrom recipes home