I’ve finally cracked how to make a white sauce that doesn’t require a thickening agent such as flour, which is great news as not only does it work on moussaka I’m betting it’ll taste great in rice or pasta (gluten free) dishes too.
Mousakka is a bit of labour of love as it does take a bit of prep but the end result it well worth the wait.
- 400g of organic beef or lamb mince
- 1 chopped onion
- 1 chopped red pepper
- 200g chopped mushrooms
- 1 clove of crushed garlic
- 2 tbsps of coconut oil
- 2 tbsps of olive oil
- 2 small aubergines
- 1 tsp garlic salt
- 1 tsp mixed herbs
- 1 small carton of passata
For the white sauce
- 1 tsp English mustard
- 50g grated Parmesan (optional)
- 3 tbsps of Greek yoghurt
- 50 ml almond milk
- Fry off the mince (with no oil) and set aside to rest
- Fry off the chopped onion, mushrooms, peppers and garlic in the coconut oil
- Add the mince back and add the passata, mixed herbs and garlic salt and simmer for 10 minutes
- While the filling is simmering slice the aubergine thinly and lay on a baking tray and coat with the olive oil. Bake at 180c for 30 mins turning over half way though.
- For the sauce add all the ingredients – mustard, Parmesan, yoghurt and almond milk in a blender and blitz
- In a square oven proof dish layer the mince and aubergine and pour the white sauce on the top
- Optional: grate more Parmesan on the top too
- Bake on 180c for 20-30 minutes.
Prep time: 15 minutes
Cooking time: 20-30 minutes