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![Moussaka (Gluten and Dairy Free)
Moussaka was another dish that I worked on “perfecting” on our return from Greece three years ago. Unfortunately, my husband has had to go on a gluten and dairy free diet which has limited some of our favorite dishes. However, with some eggplant and potatoes in the pantry, I was inspired to try a version of moussaka that he could eat. I was a bit concerned, but it turned out quite yummy. I didn’t miss the bechamel sauce too much and my thighs certainly didn’t miss it.
1 large eggplant, sliced thinly (1/8”)
4-6 medium potatoes, sliced thinly (1/8”)
Olive oil for broiling
1 medium onion, chopped
3-5 cloves of garlic, chopped
3 tablespoons olive oil
1 pound of ground lamb or beef
1 cup of chopped, peeled tomatoes
2 tbl of tomato paste
1/2 cup wine (red or white; red makes it richer)
1 tsp sugar
1/4 tsp cinnamon
2 tbl of chopped parsley, or 1 tsp dried parsley
Broil eggplant and potatoes on an oiled baking sheet, brushing the top with oil. Brown both sides. [Note: this can be made the day before and refrigerated until ready to assemble].
Heat oil and saute onion and garlic for ten minutes. Add ground meat and saute until browned. Remove fat as necessary.
Add the remaining ingredients and simmer for 25 minutes, until thick, but not dry. If the mixture dries out, add some wine.
Lightly oil a small baking dish (I use a 7x9 inch). Cover the bottom with half the potatoes. Follow with half the eggplant. Spread half of the meat mixture over the vegetable layer. Add another layer of vegetables with the remaining potatoes and then eggplant. Finish with the remaining meat mixture.
Bake at 350 degrees for an hour. Let cool for 10 minutes before serving.
Variations:
You can substitute the eggplant for zucchini.
© 2010 Copyright, Laurie Erdman](Moussaka_%28Gluten_and_Dairy_Free%29_files/shapeimage_1.png)
