Low Fodmap Moussaka
Author: Suzanne Perazzini
Serves: 6
- 500 gms/17.6 oz minced lamb
- 3 spring onions, green part chopped
- 1 tsp garlic-infused oil
- 1 tbsp cooking oil
- 1 tsp cumin powder
- 1 tsp turmeric
- 2 small green chillies
- 400gms/14 oz can of chopped tomatoes
- 2 tbsp tomato paste
- ½ cup garlic and onion-free stock
- 2 tbsp fresh coriander (cilantro)
- 75gms/2.6oz butter
- ¼ cup gluten-free flour
- 1.5 cups milk
- 1 cup grated cheese
- 1 egg
- 2 eggplants
- 2 tbsp parmesan
- Cook the cumin, turmeric, chopped chillies and spring onions in the two oils for 2 minutes.
- Add the meat and brown.
- Then add the tomatoes, tomato paste, coriander and stock.
- Cover and cook for 30 minutes.
- Melt the butter in a saucepan, add the flour and cook until it comes together like a dough.
- Add the milk a little at a time, mixing to blend in between additions.
- Add the egg and cheese and stir to melt. Take off the heat.
- Slice the eggplants into thin rounds and place on a cooking tray.
- Brush with oil.
- Place under a grill until browned.
- Oil a baking dish.
- Place a layer of eggplant on the bottom of the dish.
- Layer on half of the meat sauce.
- Place another layer of eggplant slices.
- Add the rest of the meat sauce.
- Cover with the last of the eggplant slices.
- Pour over the cheese sauce.
- Sprinkle the Parmesan on top.
- Cook in a pre-heated 180°C/350°F oven for 20 minutes until reheated through and the top is lightly browned.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/low-fodmap-moussaka/
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