I am so happy I can share this Low Fodmap Moussaka recipe with you today as it is absolutely perfect!
Moussaka is a traditional Greek dish, however, this recipe has been adapted for the low fodmap diet and it’s lighter than my “other” version. This means that it is also lower in calories and it can be enjoyed by people who have tummy issues and by people who want to eat healthier food. Ah! It’s gluten-free as well! It is a win-win, especially considering that this moussaka tastes amazing!
But what is moussaka exactly? The concept is very similar to lasagne, however, instead of pasta, there are lots of yummy vegetables hidden between the meat and the cheese sauces. So, it is also a great way to get fussy kids to eat their vegetables. It is definitely a complete meal, so you will only need a simple salad to serve it for dinner.
I fell in love with this dish at first bite and have eaten it many times since then. It does take a little time to make, but it is absolutely worth the effort.
Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
Low Fodmap Moussaka
Ingredients
Meat Sauce
- 1 tbsp garlic-infused olive oil
- 4 spring onions green tops only, chopped
- 500 gms – 1 lb. beef mince
- 100 ml – ½ cup white wine
- 250 gms – 9 oz. fresh tomato pureed
- 1 ½ tsp dry oregano
- ¾ tsp cinnamon
- 2 bay leaves
- 1 sprig rosemary
- 1 tbsp parsley chopped
- Salt to taste
Cheese Bechamel
- 30 ml – 2 tbsp extra virgin olive oil
- 60 gms – 2 oz. low fodmap gluten-free flour
- 500 ml – 2 cups lactose-free milk
- 1 tsp salt
- ½ tsp nutmeg
- 50 gms – 1 ¾ oz. lactose-free cheese
- 1 egg lightly beaten
To Assemble
- 900 gms – 2 lbs. potatoes sliced
- 550 gms – 1 ¼ lbs. eggplant sliced
- Salt to taste
- Oil spray
- 50 gms – 1 ¾ oz. lactose-free cheese
Instructions
Meat Sauce
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Puree the fresh tomato and keep it aside.
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Put the chopped spring onion tops and garlic-infused olive oil in a frying pan and let it cook for 1 minute.
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Add the mince and break any lumps with a spoon. Brown the meat well on a medium-high flame. When the mince is brown, add the wine, increase the fire and let the alcohol evaporate. Then add the tomato puree, salt, bay leaves, rosemary, oregano, and cinnamon. Stir well, add a glass of water, cover and let it cook on a low flame until the sauce thickens.
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When ready, add the parsley and keep aside.
Vegetables
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Slice the eggplant in 1 cm (½ inch thick slices and the potatoes in ½ cm (¼incthick slices.
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Put the sliced eggplant and potatoes on an oven tray lined with baking paper. Spray with olive oil, sprinkle with salt and bake in a pre-heated oven at 200°C for about 20 minutes or until golden and cooked through.
Cheese Bechamel
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Heat the lactose-free milk and keep it aside.
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Heat the extra virgin olive oil in a medium-sized pot. Add the flour and stir well either with a wooden spoon or with a whisk so that no lumps form.
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Slowly add the hot lactose-free milk while continuously stirring your sauce. Add salt and nutmeg, and let it cook for 5 minutes or until thickened.
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Add the lactose-free cheese and stir well until melted.
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Put the fire off, cover it to prevent a skin from forming and let the sauce cool down slightly. Lightly beat the egg and add it to the sauce. Stir well and keep aside.
Assembling
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Layer your vegetables and meat sauce in an ovenproof dish.
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Top with the cheese bechamel and the remaining lactose-free milk.
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Bake in a pre-heated fan forced oven at 180°C for 20 minutes or until golden and heated through. Slice it and enjoy!
Recipe Notes
The low fodmap serving size for this dish is 1/8 of the total moussaka.
Don’t forget to pin this recipe!
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