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Low FODMAP Moussaka

Ingredients

  • 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)

Instructions

  • 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.