Moussaka is a dish that has traveled with the times. Originating in the Middle East as a cold eggplant and vegetable stew, it crossed the Ottoman Empire before settling in Greece. There, it was transformed by chef Nikolaos Tselementes, who added béchamel sauce and baking. This transformation gave rise to the modern version we know today: a Greek family dish made with eggplant, béchamel sauce, and ground beef. In this gluten-free version, wheat flour is simply replaced with cornstarch or rice flour in the béchamel sauce, which doesn't alter the flavors of the moussaka at all. The eggplant slices are sautéed until golden brown. The ground beef is simmered with tomatoes. Then, the layers are stacked and baked! The result is a complete family meal. Traditionally, there is no grated cheese on top, but for added indulgence, you can add some.
Ingredients
For the béchamel
For the moussaka
Preparation
-
Slice the eggplants. Salt them and let them drain for 20 minutes. Rinse and dry.
-
Brown them in a pan with a little olive oil. Set aside.
-
In the same pan, sauté the onion and garlic. Add the meat, then the tomatoes and oregano. Season with salt and pepper. Simmer for 15 minutes.
-
Prepare the béchamel sauce: melt the butter, add the flour, then whisk in the milk. Let it thicken. Season to taste. You can also prepare it in your Cook Expert by adding all the ingredients and then using expert mode, 10 minutes, speed 9 at 95 degrees Celsius.
-
In an oven dish, alternate layers of eggplant, meat, then béchamel sauce. Finish with the sauce.
-
Bake for 30 minutes at 180°C until nicely browned. Let it rest for 10 minutes before serving.
