I love Moussaka, and I say it a lot because I like the idea that it offers so many things in it. And with a little twist, your Moussaka can become vegetarian or vegan as well, and gluten-free.
For ingredients-
3 large onions, chopped
1 lb. potatoes
1/4 cup extra virgin olive oil for frying
1 lb. ground lamb or any other meat
1 lb. diced tomatoes
1 cup dry white wine
1/4 tsp sugar
1/2 tsp cinnamon 1 bunch of flat-leaf parsley
For the béchamel sauce –
4 Tbsp butter (I used olive oil)
1/2 cup flour or corn starch
3 cups milk(or plant-based milk
1 egg (if you need to substitute egg please watch my -food substitutes video)
1/2 tsp sugar
1/2 tsp nutmeg 2 tsp lemon juice breadcrumbs (you can substitute for gluten-free breadcrumbs)
Grated graviera cheese( you can substitute for mozzarella or dairy-free cheese)
1/2 tsp each salt and pepper
To make-
Peel potatoes skin, slice lengthwise
Slice eggplant or zucchini lengthwise
Fry in olive oil to brown set aside
To the same pan add onions and brown slightly
Add meat and brown
Add tomatoes, parsley, wine, cinnamon, sugar, cook for 10 minutes
While the meat cooks, make the béchamel sauce
Add butter or oil to a clean pan
Add flour or corn starch, mix
Add milk, egg yolk, sugar, nutmeg, 2 tsp lemon juice
Mix constantly, till sauce thickens
Remove from heat
Arrange potatoes layer first on a baking pan
Add a layer of the meat
Arrange eggplant or zucchini on meat, add another layer of meat
Continue with meat and vegetable layers until all meat and vegetables are layered
Drizzle béchamel sauce on top
Sprinkle breadcrumbs and cheese
Bake at 350 for 50-60 minutes
Serve warm
Cheers, with love, from my kitchen to yours
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