Allergy Friendly Greek Moussaka

January 22, 2020 S Malik 5 Comments

Name: Allergy Friendly Greek Moussaka
Prep time: 10 min
Cook time: 1 h 8 min
Total time: 1 h 18 min
Yield: 10
Cuisine: Greek
Ingredients: Vegetables; 3 potatoes; 5 tablespoons oil, for frying; 2 zucchinis, medium; 2 eggplants; Meat Sauce; black pepper powder, to taste; 1/2 teaspoons nutmeg powder; salt, to taste; 2 tablespoons olive oil; 1 clove garlic; 1 onion, chopped; 3 pinches granulated sugar; 1 teaspoon cinnamon; 1 lb mince meat of choice; 2 cups tomato sauce; thyme, as required; Top Layer; mornay sauce; dairy free cheese, as required; parsley/basil, as required

Allergy Friendly Greek Moussaka on a plate

Moussaka is a modernized version of an Arabic dish introduced to Greece via Turkey. The modernization is that unlike the original recipe it uses the bechamel sauce as it's topping. Today this is the version that is popularly known as Greek Moussaka.

It is a minced meat and eggplant based dish topped with bechamel sauce that is baked until it's brown and crispy. The meat can be beef, lamb or a combination of both. There are a lot of regional varations of this dish. Nowadays the vegetable variations include potatoes and zucchini too.

As you can imagine traditional Moussaka is full of allergens such as dairy, egg and gluten, mainly because of the sauce. In the recipe I will share with you I have attempted to make it dairy free, egg free and gluten free, making it an Allergy Friendly Greek Moussaka.

Allergy Friendly Ingredients

Dairy Free: using dairy free milk, cheese and butter.
Egg Free: used store bought egg free substitute, you can use your favorite substitute.
Gluten Free: using the gluten free flour

The sauce recipe I have used is already on my blog the Dairy Free Mornay Sauce.

Learn more about the Plate it Safe initiative and what the icons in the recipe stand for.

1 Hr 35 mins
Portions: 10
Medium

Ingredients

Adjust Servings:

	Vegetables
	3 potatoes
	5 tablespoons oil, for frying
	2 zucchinis, medium
	2 eggplants
	Meat Sauce
	black pepper powder, to taste
	¹/₂ teaspoons nutmeg powder
	salt, to taste
	2 tablespoons olive oil
	1 clove garlic
	1 onion, chopped
	3 pinches granulated sugar
	1 teaspoon cinnamon
	1 lb mince meat of choice
	2 cups tomato sauce
	thyme, as required
	Top Layer
	mornay sauce
	dairy free cheese, as required
	parsley/basil, as required

Nutritional information

17g

Protein

23g

Carbs

16g

Fat

Sugars

Sat Fat

355k

Calories

If you make this recipe, snap a pic and hashtag it #limitlessallergies on Instagram, Facebook, & Twitter!

Steps

1 Done 20 sec	Wash hands with soap and water for 20 seconds. Preheat oven to 350 ^o F.
2 Done 10 mins	Gently rub the vegetables under cold running water. Peel the potatoes. Then cut up the vegetables into rounds.
3 Done 10 mins	Place a pan over medium heat. Heat the oil for frying. Then fry each vegetable separately for 5 to 10 minutes. Take out on a paper towel lined plate and set aside.
4 Done 3 min	Now place a pot over medium heat. Add the olive oil, chopped onions, thyme, garlic and sugar. Saute for 2 to 3 minutes.
5 Done 5 mins	Add the mince meat and continue to cook until internal temperature reaches 160°F. Wash hands with soap and water for 20 seconds.
6 Done 10 mins	Then add the tomato sauce. Let the sauce thicken then add the seasonings and remove from heat. Now add the herbs then mix well.
7 Done 40 mins	In a baking dish layer the potatoes first and season with salt and pepper. Repeat with zucchini and eggplant. Then add meat. Lastly add the Mornay Sauce and spread over the meat. Sprinkle with cheese and herbs, if using. Now bake for 40 minutes. Remove and let it cool down a bit.
6 Done 20 sec	Wash hands with soap and water for 20 seconds.