This is one of the first recipes I’ve shared which I never actually made before going Low FODMAP. I often say my recipes taste just as good without onion and garlic, however I honestly can’t remember what it used to taste like as I haven’t eaten it for years! Although I can say that it tastes really, really good!
What I love about this recipe is that is makes four generous portions, and it’s great for heating up at work the next day. Low FODMAP lunches are always a challenge for me so I often batch cook or make the most of leftovers (I even sourced a microwave at work so I could enjoy hot meals!)The potato is an optional addition to make it that much more feeling, it tastes similar either way, but I think it makes me full for that little bit longer.
Low FODMAP Moussaka
- 3 Aubergines
- 500 g Quorn mince (or beef mince if you prefer)
- 5 tbsp Garlic-infused oil
- 400 g Chopped tomatoes
- 175 ml Red wine
- 1 tsp Ground cinnamon
- 3 tsp Oregano
- ½ tsp Asafoetida
- 1 tbsp Tomato puree
- 2 tsp Light brown sugar
- 1 Courgette (finely chopped)
- 3 Potatoes (optional)
- 40 g Gluten free plain flour
- 40 g Butter
- 450 ml Lactose-free milk
- 40 g Parmesan
- 1 Egg (beaten)
- Preheat the oven to 200 degrees Celsius.
- Slice the aubergines into 5mm rounds and place on a baking tray. Drizzle with garlic infused oil and bake for 15-20 minutes until golden. Alternatively you can fry the aubergine for a few minutes on each side.
- In a large pan, heat 1 tbsp garlic-infused oil and add the mince and courgette.
- Add the red wine and simmer, then stir in the oregano, cinnamon and asafoetida.
- Once the wine has reduced, add the chopped tomatoes, tomato puree and light brown sugar. Leave to simmer for 15 minutes.
- Optional: if adding a layer of potato, slice these thinly and par-boil for 7 minutes.
- To make the white sauce, add the flour, butter and milk to a pan and heat gently while stirring continuously. Once the sauce has thickened, stir in the parmesan.
- To prepare the moussaka, in a large ovenproof dish add half of the mince mixture and top with a layer of potato and aubergine slices.
- Add the remaining mince mixture and top with the remaining potato and aubergine slices.
- Whisk an egg into the white sauce and then pour this over the top of the moussaka. Smooth and top with a sprinkle of parmesan. Bake for 40 minutes, or until golden brown.
If you’ve enjoyed this recipe, then I presume you must like aubergine – if so – you must try my Stuffed Aubergines, they are delicious! You might also like my Aubergine Parmigiana or this Quorn lasagne, I love to cook with veggie mince as it’s easy to cook, store and reheat. It’s also reasonably priced too!
Let me know if you give it a try…
Leave a Reply