Dairy Free Me

Living without dairy and eggs

Moussaka DF EF

Dairy-free Moussaka

My husband Martin and I went on holiday to Crete one summer, in the days before the dairy allergy. I think he had moussaka for nearly every meal. As it was one of his favourites I felt like I should have a go at a dairy-free version.

  • 500g minced lamb
  • 1 onion
  • 1 clove garlic
  • 1 tin tomatoes
  • 2 Aubergines
  • Sprig rosemary
  • Bay leaf
  • 1 tsp oregano
  • 1 tsp thyme
  • Ingredients for the Bechamel Sauce
  • Start off with the meat sauce. Fry the onions, garlic and mince with oregano and thyme until the mince is brown.
  • Add the tinned tomatoes. Then add the rosemary and bay leaf and leave to simmer.
  • In the meantime you can start preparing the aubergines. Chop them fairly thickly. Fry them in batches in a non stick frying pan (otherwise you need loads of oil).
  • Make Bechamel Sauce. You can add the cheese substitute to this sauce.
  • Time for the assembly! Start with a layer of aubergines. You might want to turn on the oven if you haven't already.
  • On top of the aubergines, add a layer of mince. You can remove the rosemary and bay leaves.
  • Then another layer of aubergines. The number of layers you'll get depends on the size and shape of your dish. I tend to play it by ear…
  • Top with the bechamel sauce and cook in preheated oven at 200 c for 30-40 mins.