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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Arvin Amiri
[email protected]This was the first time I ever made moussaka and it was easier than I expected! The yogurt sauce was so creamy and flavorful.
Mithso Mhlobo
[email protected]This moussaka is the perfect comfort food. It's warm, hearty, and satisfying.
Aliyah
[email protected]I love that this recipe uses Greek yogurt. It gives the moussaka a nice tangy flavor.
Mehar Ishtiaq
[email protected]This recipe is perfect for a weeknight meal. It's easy to make and the leftovers are even better the next day.
Alex Hudson
[email protected]I'm allergic to gluten and I'm so happy to have found this gluten-free moussaka recipe. It's delicious and I can finally enjoy moussaka again.
Olaa Essam
[email protected]This recipe is a great way to get your kids to eat vegetables. My kids love it!
Abuzer Hasham
[email protected]I've tried several different moussaka recipes and this one is by far the best. The yogurt sauce is the perfect finishing touch.
Bright Owusu
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved it!
Oghogho Treasure
[email protected]This recipe is a bit time-consuming to make, but it's definitely worth it. The end result is a delicious and hearty meal.
Moka Loca
[email protected]I'm not a huge fan of eggplant, but this recipe changed my mind. The eggplant is cooked to perfection and the overall dish is very flavorful.
Kamogelo Tshwaane
[email protected]This was my first time making moussaka and it turned out perfectly! The yogurt sauce is a great addition.
Erick Herrera
[email protected]I love that this recipe is so versatile. I've made it with different types of vegetables and it's always turned out great.
rakibul islam557057
[email protected]I've made this recipe several times and it's always a hit with my family and friends. It's a great way to use up leftover vegetables.
Muklesur Hasan
[email protected]This moussaka recipe is gluten-free and absolutely delicious! I'm so glad I found it.