Serves 2
Ingredients
¼ small pumpkin, sliced into 2 cm thick slices
½ eggplant, sliced into 2 cm thick slices
3 tbsp olive oil
250 g lamb mince
½ cup passata
1 tbsp tomato paste
1 bay leaf
¼ cup red wine (can use water instead)
salt and pepper to taste
Sauce:
1 tbsp butter
1 ½ tbsp coconut flour
¾ cups unsweetened almond milk (avoid any with thickeners e.g Pure Harvest)
1 egg yolk
pinch of nutmeg
salt and pepper
1 tbsp parmesan cheese (if you tolerate), grated
Method
Heat the oven to 180 deg C.
Toss pumpkin in a little of the olive oil, salt and pepper and layer in a baking pan.
Do the same for the eggplant.
Place both in the oven and bake for 10-15 minutes until softened.
Remove front oven and set to one side.
Meanwhile, fry the lamb mince in 2 tbsp olive oil until cooked through.
Add the passata, tomato paste, red wine and bay leaf.
Bring to the boil and simmer for around 15 minutes.
Season to taste, remove the bay leaf and set to one side.
To make the sauce, melt the butter in a small saucepan on a very low heat.
Using a wooden spoon, mix in the coconut flour to form a thick paste.
Add the almond milk a little bit at a time, stirring through each time.
Stir in the nutmeg, a pinch of salt and lots of pepper.
Cook the mixture for around 10 minutes, stirring occasionally, until it reduces down to a thick sauce.
Assemble the moussaka by adding a layer of pumpkin, followed by a layer of eggplant in a small baking dish.
Add mince mixture.
Top with the bechamel sauce and cheese if you are using.
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