Food

Greek Moussaka with a Slight Twist

Date: 29 Apr 2014 Author: Jacqui Categories: Food, International Cuisine, Main Dishes Comments

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The real moussaka is made with lamb and topped with a bechamel sauce.  Although I love lamb, I did not have any available so I made mine with beef this time and topped it with a ricotta sauce which is somewhat healthier and definitely Gluten Free! I made a small one for 2 but you can easily double the quantities.

Ingredients

  • 1 onion, diced
  • 400g ground beef
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon cayenne
  • 2 tbsp raisins
  • Salt and freshly ground black pepper
  • 1 red, green or yellow pepper, diced
  • 1 fresh chile, diced or 1 tsp dried chilli flakes
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can crushed tomatoes
  • 1/2 cup red wine
  • 1 bay leaf
  • 1/2 tsp GF Beef Stock Powder
  • Fresh chopped parsley, plus more for garnish
  • Freshly chopped  oregano
  • 1 tsp sugar

For the Aubergines

  • 2 large aubergines
  • Olive Oil

For the Cheese Topping

  • 250g Ricotta
  • 1 egg
  • 1/4 cup grated Parmesan Cheese

I also used 1/2 cup grated Emmental Cheese which I sprinkled between the layers.  You can omit this but I love cheese.

Method


Sautee the onion in a pan until translucent.  Remove, add the minced beef to the pan and cook until browned.  Put the onions back in.  Add all the spices and mix them in well with the beef.  Now add the chopped red pepper and cook until softened.  Add the raisins and the tomato paste and garlic and cook for a further few minutes.  Now add the wine and combine.  Pour in the crushed tomatoes, the GF stock, the chopped parsley and chopped origano.  Leave to simmer for approximate 30 minutes. Sauce has to be quite thick and not runny.

In the meantime, prepare the aubergines by slicing them thickly.  Heat a grill pan, add some olive oil, heat and then put the aubergine slices in the grill pan.  Turn and cook the other side.  Remove and set aside.

In a bowl, mix the ricotta with the beaten egg.  Add the Parmesan cheese and season with salt & pepper.

Lightly grease an ovenproof dish.  Place a layer of the aubergine slices on the bottom.  Top with half of the meat sauce.  If using, sprinkle some Emmanthal cheese.  Put another layer of aubergine and another of sauce.  Again sprinkle some Emmenthal cheese. Put one last layer of aubergines and then top this with the ricotta sauce.  Sprinkle with freshly grated Parmesan and bake in the oven for approximately half an hour or until the top starts turning golden.

Sprinkle some freshly chopped parsley on top before serving.