Moussaka With Yogurt Sauce Gluten Free Recipes

MOUSSAKA WITH YOGURT SAUCE (GLUTEN FREE)

Steps:

• Boil potatoes for 15 minutes, until nearly done. Peel and cut into 1/3 inch slices.
• Cut eggplant into 1/2 inch slices. Sprinkle with salt and let rest for 10 minutes.
• Preheat oven to 350 degrees.
• After ten minutes, pat eggplant slices dry, lightly oil them and spread on a paper lined cookie sheet. Bake at 350 degrees for 10-15 minutes, until lightly golden. Remove from oven.
• Mince garlic.
• Brown ground beef, season with salt and pepper to taste, add minced garlic, beef broth and canned tomatoes. Let simmer for 5 minutes and remove from stove.
• Combine yogurt, eggs, rice flour and cornstarch, season with salt and pepper to taste. I used about 1/4 teaspoon salt for 2 cups of yogurt, but you might need less, depending on how salty your beef broth is.
• Preheat oven to 390 degrees.
• Grease oven proof casserole dish with olive oil, layer first with one layer eggplant slices, then 1 layer potato slices, then half if the meat. Pour half of the yogurt sauce over meat layer. Repeat layers, top with rest of the yogurt sauce, then top with grated pecorino or parmesan cheese.
• Bake, covered, for 30 minutes, then remove lid and bake uncovered for another 10 minutes.
• Serve with green salad as a side.

THE ULTIMATE MAKEOVER: MOUSSAKA

Steps:

• Heat 1 tbsp oil in a large, wide sauté pan. Tip in the onion and garlic, then fry for 6-8 mins until turning golden. Add the carrots and fry for 2 mins more. Stir the meat into the pan, breaking it up as you stir. Cook and stir over a high heat until the meat is no longer pink. Pour in the wine and briefly cook until most of the liquid has evaporated. Stir in the cinnamon and allspice. Tip in the tomatoes, tomato purée and 1 tbsp water (mixed with any juices left in the can), then stir to break up the tomatoes. Season with some pepper, add all the oregano and half the parsley, cover, then simmer on a low heat for 50 mins, stirring occasionally. Season to taste. Mix in the remaining parsley. Can be done a day ahead and refrigerated overnight.
• While the meat cooks (unless you are doing this a day ahead) prepare the aubergines. Heat oven to 200C/fan 180C/ gas 6. Brush a little of the remaining oil onto 2 large baking sheets. Mix the rest of the oil with the lemon juice. Slice the aubergines into 1cm thick lengthways slices, then lay them on the oiled baking sheets. Brush with the oil and lemon mix, then season with pepper. Bake for 20-25 mins until soft, then set aside. Lower oven to 180C/fan 160C/gas 4.
• Spread 2 big spoonfuls of the meat mixture on the bottom of an ovenproof dish (about 28 x 20 x 6cm deep). Lay the aubergine slices on top, slightly overlapping. Spoon the rest of the meat mixture on top. Beat the eggs in a bowl. Slacken the cornflour with a little of the yogurt, stir in the rest of the yogurt, then mix this into the eggs with half the cheese. Season with pepper. Pour and spread this over the meat to cover it. Sprinkle with the rest of the cheese, a little cinnamon and a grating of pepper. Bake for 50 mins-1 hr until bubbling and golden.
• Leave moussaka to settle for 8-10 mins, then scatter over some chopped parsley and cut into squares. Serve with a salad of tomato, red onion and rocket.

ZUCCHINI MOUSSAKA WITH YOGURT

Steps:

• Finely mince the garlic cloves and shallot. Fry the ground beef with the minced garlic and shallot until nicely browned, season with salt and pepper to taste.
• Set aside.
• Peel and slice the potatoes, about 1/4 inch thick.
• Slice the tomatoes and zucchini likewise.
• Combine canned tomatoes, beef stock, 1 tablespoon Italian seasoning and 1/2 tablespoon pepper.
• Cover the ground of a large pot with the olive oil, then layer it with the sliced tomatoes.
• Sprinkle some Italian seasoning, salt and pepper on the tomatoes.
• Place a layer of sliced potatoes on the tomato layer, season the same way.
• Place a layer of sliced zucchini on the potato layer, season like the tomatoes and potatoes.
• Cover with the browned ground beef as last layer, then pour prepared tomato sauce over it.
• You can now sprinkle some parmesan on top. If you use nutritional yeast, I'd recommend to mix it into the tomato sauce. Parmesan mixed into the sauce is another option to play with.
• Bring the moussaka to a gentle boil, cover and let simmer on low heat for about 1 hour.
• Serve with plain yoghurt if desired.

VEGETARIAN MOUSSAKA

Steps:

• Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in a large skillet over medium-high heat. Rinse and pat eggplant dry. Cook eggplant and zucchini in hot oil until lightly browned on both sides, about 3 minutes per side; remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet
• Adding more oil to skillet as needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined plate, again reserving oil in the skillet.
• Saute onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
• Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2 the feta into a 13x9-inch baking dish. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
• Cover and bake in preheated oven for 25 minutes.
• Stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and nutmeg; stir. Remove from heat, cool for 5 minutes, and stir in beaten egg.
• Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.