I LOVE me some Greek food. It’s my absolute favorite type of food and I could literally eat it everyday. Every time Scott and I have date night, I try to make him go to Parthenon with me (my favorite Greek spot in DC). I am obsessed.
The great thing about Greek food, which is especially important when dining out, is that they use olive oil instead of other rancid vegetable oils like canola and soy. They use olive oil when they cook, in their dressings, to flavor food, etc. So I know that I don’t have to worry about GMO veggie oils (unless it’s not a good Greek establishment).
And it’s always easy to eat well at Greek restaurants. Whereas at most restaurants I have to search for a healthy option and make substitutions, at Greek joints I have trouble ordering because I literally want half of the menu and can’t make up my mind. Fish, lamb, veggies, oregano potatoes, gyro meat on a big ol’ salad, grape leaves, feta. But there is one big exception to this: moussaka.
Moussaka is normally made with wheat in the béchamel sauce. The first time I ordered it, I fell in love with this dish. Only to later end up with a stomach ache, do some googling and find out there is indeed wheat. So here’s how to make a great version of this without wheat.
PS – I cut up the leftovers into individual servings, stuck ’em in plastic bags and froze them. Just thaw and throw in the oven for a super easy dinner!
Gluten Free Moussaka Ingredients:
- 2 medium eggplants, sliced lengthwise
- 4-5 tbsp coconut oil
- 1 can of tomato sauce, 8 oz
- 1/2 cup organic red wine
- 1 lb ground beef
- 1 large onion, diced
- 1 tbsp butter
- 4 garlic cloves, diced
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tbsp oregano
- 1 egg
- salt and pepper
- Preheat oven to 375.
- In batches, sauté the eggplant in coconut oil until soft. You may need more or less coconut oil.
- In another pan, melt the tbsp of butter and add the diced onion over medium heat.
- When translucent, add the meat.
- Let it brown a bit and all the other ingredients.
- Let this simmer for about 20 minutes, or until most of the liquid has been absorbed.
- Beat one egg in a bowl and slowly add the heated meat mixture. Be careful not to cook the egg. Once a good amount of the meat mixture has been added, add back to the pan and combine the whole thing.
- 16 oz organic heavy whipping cream
- 3/4 cup romano
- 2 tbsp arrowroot
- 2 eggs
- Heat the cream over medium to low heat.
- Add the romano.
- In a separate bowl, beat the eggs and arrowroot.
- Slowly add the heated cream to the egg mixture, equalling about a half a cup (make sure to add slowly!).
- Add the egg mixture back into the cream.
- Layer the eggplant, then the meat, then the eggplant, etc.
- Do this until they run out.
- Pour the cream mixture over top.
- Bake for 45-60 minutes.