It’s been a challenging time recently in my Kitchen. My better half Beccy has decided to go vegi, the doctor has also recommended that she goes gluten free AND we’re trying to cut down on carbs before our upcoming holiday. But I like a challenge and this has definitely forced me to think outside the box.
Originally I was going to make lasagne but then I thought about the carbs and of course the gluten from the pasta. What’s a good alternative? Moussaka! I like to think of it as a Greek lasagne :). So what about alternatives for the meat? I’ve used gluten free Quorn mince in this recipe but you could replace that with lentils if you’re not a fan of Quorn. I also contemplated using chickpeas but I’d already made a chickpea chilli earlier in the week.
Keep a lookout for more vegi and gluten free meal ideas coming soon on my blog!
- 100 g Quorn Meat Free Mince
- 2 Aubergines Sliced
- 50 ml vegetable oil
- 1 Red onion finely chopped
- 1/2 Red pepper finely chopped
- 1 Garlic clove finely chopped
- 1 tsp Tomato purée
- 1 can Chopped tomatoes
- 1/2 stick Cinnamon
- 1 tsp Chopped fresh parsley
- 25 g Butter
- 25 g Gluten free flour
- 1/2 Pint Milk
- 2 Eggs
- dash Nutmeg
- 25 g cheddar cheese grated
- 25 g Feta cheese
Slice the aubergine sprinkle with salt and set aside for 20 mins to draw out the water. Preheat the oven to 180C.
After 20 minutes wipe of the salt and pat dry with kitchen paper. Heat a frying pan over a medium heat, add the aubergine slices and fry for 2-3 minutes on each side, or until golden-brown on both sides. Remove and then set aside to drain on kitchen paper.
Fry the onion, pepper and garlic for 2-3 minutes, or until softened. Add the tomato purée then continue to fry for a further 3-4 minutes
Add the chopped tomatoes and cinnamon and simmer for 4-5 minutes.
Add the Quorn mince then simmer for a further 2-3 minutes.
Transfer the mixture to an ovenproof dish and sprinkle over the chopped parsley.
Lay the sliced aubergine over the top and set aside.
For the topping, melt the butter in a pan add the flour and cook of for 2 minutes add the milk and continue to stir once it starts to thicken take off the heat add the cheese
Whisk the eggs and then add these to the pan along with the pepper and nutmeg.
Pour the topping mixture into the ovenproof dish on top of the aubergine and crumble over the feta.
Transfer the moussaka to the oven and bake for 25-30 minutes, or until the topping is golden-brown and has set and the filling is bubbling. I like to service with a Greek salad.