This is the easiest, healthiest Moussaka recipe around and it tastes delicious. Absolutely packed with vegetables, 6 different kinds, plus it’s dairy and gluten free. Traditionally you’ll find Moussaka recipes containing quite a lot of dairy, particularly in the sauce, but this recipe has zilch and it really does cut it.
As soon as I saw this recipe I had to try and it didn’t phase me that we’re in the midst of moving house, because it’s a nutritious, easy- prep – with- masterful -taste meal to really carry us through! The time you’ll take to prepare this result is worth every minute and you’ll be lapping up delicious leftovers for days to come.
INGREDIENTS
Base :
1 large Sweet Potato, sliced into rounds about 3-4 mm thick
1 large red onion, sliced thinly.
1 medium Egg plant, sliced into rounds about 3-4 mm thick
2 medium zucchinis, sliced length ways – about 3-4 mm thick
1 Tbs Olive Oil
Sprinkle of fresh or dried thyme
Sprinkle of sea salt
Middle (meat) :
1 large brown onion, diced
1 clove garlic, minced
½ tsp ground cinnamon
¼ tsp ground nutmeg
500 grams grass-fed beef or lamb mince
500g of sugar-free pasta sauce, or passata
1/4 cup chicken stock
Topping :
1/2 a cauliflower, chopped into pieces
2-3 tsp chicken stock
1 tsp nutritional yeast (optional)
2 med free range eggs
Salt/pepper to taste
Method ~
Preheat oven to 200C (390F)
In a med sized bowl, place the sweet potato with thyme, olive oil and salt. Toss and coat evenly, then place flat on the bottom of your oiled (greased) baking dish to form the very bottom layer.
Next, layer the egg plant on top of the sweet potato, drizzling a small amount of olive oil to cover and bake for 20-25 minutes until the egg plant is slightly browned.
While this vegetable layer is baking, begin the middle (meat) layer. In a large fry pan over low heat, brown the onion then add garlic, cinnamon and nutmeg. Mix together and saute for 30 seconds, then add your mince and cook until browned. When the mince is browned, add pasta sauce and chicken stock and let it simmer on low heat for approx 30-40 mins to reduce the liquid. Stir occasionally.
Once sweet potato and egg plant are slightly browned, remove the baking dish from oven and layer zucchinis and red onion on top. Drizzle a little olive oil over them and bake for approx 20 minutes or until the zucchinis/onion are slightly browned.
While the vegetables are baking and the mince is simmering, steam your cauliflower until soft and remove from heat. Let it cool for 2-3 mins before placing it in your process or blender, and blend until you have a smooth sauce texture. Add a tsp of chicken stock at a time if the mixture isn’t sticking or blending well.
Next, add your seasoning (nutritional yeast, salt and pepper) and eggs before blending again and let it sit before using. 
Final steps ~ reduce oven temperature to 180C and remove your vegetable layers. Spoon the mince evenly on top, covering every inch. Then spoon the sauce carefully ontop of the mince.
Bake your mousakka for approx. 30 minutes or until golden brown. Remove from the oven and allow to sit for up to 15 mins before serving.
Enjoy!! Tracie 🙂
This is an adapted recipe, the original thanks to NZ’s dynamic duo Cast Iron Cookie