MOUSSAKA WITH YOGURT SAUCE (GLUTEN FREE)
Originally, moussaka is made with béchamel sauce. To have a gluten and cow's milk free moussaka, I came up with this one. I used goat's milk yogurt but will post it with normal yogurt. You can also use creamy Greek yogurt. In place of the pecorino, you can use parmesan cheese. If you don't have to be gluten free, you can use regular wheat flour in place of the rice flour and cornstarch.
Provided by Mia in Germany
Categories One Dish Meal
Time 1h20m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 819, Fat 38.1, SaturatedFat 14, Cholesterol 200.8, Sodium 642.8, Carbohydrate 79.1, Fiber 13, Sugar 14.5, Protein 42.4
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Sinit Sinu
[email protected]I'm on a low-carb diet, so I made this recipe with cauliflower instead of potatoes. It was a great way to enjoy moussaka without all the carbs.
Victor's Gaming
[email protected]I'm a vegetarian, so I made this recipe without the meat. It was still really good.
Rolah Subili
[email protected]I'm allergic to eggplant, so I couldn't make this recipe. I'm sure it's delicious, though.
Pramod Thapa
[email protected]This recipe is way too complicated. I'm not a professional chef, so I don't have the time or skills to make this dish.
Sedra Kastiro
[email protected]I followed the recipe exactly, but my moussaka didn't turn out looking like the picture. I'm not sure what I did wrong.
Lethabo Diale
[email protected]I'm not sure what went wrong, but my moussaka turned out really watery. I think I might have used too much liquid.
EVILLITTLEKITTYTYLER
[email protected]I was disappointed with this recipe. The moussaka was dry and the yogurt sauce was too sour.
Ghulam Umar
[email protected]I found this recipe to be too time-consuming. I don't think it's worth the effort.
Ifeanyi Comando
[email protected]This recipe is a bit bland for my taste. I think it could use more spices.
Raja Aqib Aqib
[email protected]I'm not gluten-free, but I still really enjoyed this recipe. It's a great way to lighten up a classic dish.
Hurry Sheikh
[email protected]I love that this recipe is gluten-free. It's a great way to enjoy moussaka without having to worry about getting sick.
Aziedu Gender
[email protected]This is the best moussaka recipe I've ever tried. The yogurt sauce is amazing.
Candice Pillay
[email protected]I've never made moussaka before, but this recipe made it easy. It turned out great, and I'll definitely be making it again.
cheezy viner
[email protected]I made this recipe for a dinner party, and it was a huge success. Everyone loved it!
Raymond Sanchez
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The moussaka is so flavorful and satisfying.
Daniel Tingstveit
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish. The yogurt sauce helped to balance out the flavors.
Ayanur islam Ayan
[email protected]I was a bit skeptical about making a gluten-free moussaka, but I was pleasantly surprised. It was just as good as the traditional version.
Eddie Junior
[email protected]This is a really easy recipe to follow, and the results are delicious. I especially love the crispy top layer.
Felix Nation
[email protected]I've made this recipe several times now, and it's always a hit with my family and friends. It's a great way to use up leftover eggplant and potatoes.
Brian Blain
[email protected]Moussaka is one of my favorite dishes, and this gluten-free version is just as good as the traditional one. The yogurt sauce is a great addition, and it really brings out the flavors of the eggplant and potatoes.