The Video
I know that many of you on the low Fodmap diet agonize over making the perfect gluten-free pastry recipe which is suitable for the diet. Well, I have one for you today, which works every time, for a sweet or savoury recipe. Watch my video for the recipe.
The Recipe
This is a classic Greek recipe but it is, of course, tweaked for the low Fodmap diet. It’s easy to put together and so delicious to eat. And yes, it is from my little green book. What shall I do when I have finished all the recipes? Cry, I suspect. It has been fun visiting the past.
Moussaka - low Fodmap & gluten-free
Author: Suzanne Perazzini
Ingredients
- 500gms/17.6oz mince meat
- 2 spring onions (green part only) chopped up
- 1 cup of tomato sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt & pepper
- 1 eggplant, cut into rounds
- 1 cup grated mature cheese
- ½ cup lactose-free Greek yogurt
- 1 egg
- 1 tsp tapioca flour
Method
- Heat oven to 180°C/350°F.
- Fry the spring onion in a little oil for 1 minute.
- Add the mince and herbs.
- Cook until browned.
- Add the tomato sauce.
- Season.
- Simmer for 20 minutes.
- Oil a casserole dish.
- Spread a layer of meat sauce first, then an eggplant layer.
- Scatter some cheese over the eggplant.
- Repeat the layers ending with the meat sauce.
- Mix the last 3 ingredients and season.
- Pour over the dish and place in the oven for 30 minutes.
- Serve hot straight from the casserole.
It’s always fun visiting old recipes, isn’t it? I haven’t made this dish in years and years! And it’s a wonderful classic. Your version looks terrific — thanks.
It has been a trip down memory lane. I remember having moussaka in Greece many decades ago.
It is always fun revisiting recipes that hold nostalgic feelings for us. I do think two of the most difficult things to replicate GF are bread and pastry. Fantastic that you have a great GF pastry recipe xx
They are difficult because of the lack of elasticity that the gluten creates. I have made some good bread roll recipes and one good bread recipe which are gluten-free. But there are many I have tried from the internet which didn’t work.
Hi Suzanne,
Can this be used for chicken pot pie? Placed on top of the bowl, crimped around, and baked in the oven?
Thank you!
~ Sarah
You can try it but a tougher pastry might be better on top of a pie.
I’d like to make the pastry but I’m allergic to eggs. What works best as an egg replacement please.
Heather, I am sorry but I have never tried an egg replacement in this recipe. You could try chia seeds.
Thanks Suzanne. I’ll try it and let you know how it goes. ?