Low Fodmap Moussaka
Serves: 6
For the mince
  • 500 gms/17.6 oz minced lamb
  • 3 spring onions, green part chopped
  • 1 tsp garlic-infused oil
  • 1 tbsp cooking oil
  • 1 tsp cumin powder
  • 1 tsp turmeric
  • 2 small green chillies
  • 400gms/14 oz can of chopped tomatoes
  • 2 tbsp tomato paste
  • ½ cup garlic and onion-free stock
  • 2 tbsp fresh coriander (cilantro)
For the cheese sauce
  • 75gms/2.6oz butter
  • ¼ cup gluten-free flour
  • 1.5 cups milk
  • 1 cup grated cheese
  • 1 egg
To assemble
  • 2 eggplants
  • 2 tbsp parmesan
  1. Cook the cumin, turmeric, chopped chillies and spring onions in the two oils for 2 minutes.
  2. Add the meat and brown.
  3. Then add the tomatoes, tomato paste, coriander and stock.
  4. Cover and cook for 30 minutes.
For the cheese sauce
  1. Melt the butter in a saucepan, add the flour and cook until it comes together like a dough.
  2. Add the milk a little at a time, mixing to blend in between additions.
  3. Add the egg and cheese and stir to melt. Take off the heat.
For the eggplants
  1. Slice the eggplants into thin rounds and place on a cooking tray.
  2. Brush with oil.
  3. Place under a grill until browned.
To assemble
  1. Oil a baking dish.
  2. Place a layer of eggplant on the bottom of the dish.
  3. Layer on half of the meat sauce.
  4. Place another layer of eggplant slices.
  5. Add the rest of the meat sauce.
  6. Cover with the last of the eggplant slices.
  7. Pour over the cheese sauce.
  8. Sprinkle the Parmesan on top.
  9. Cook in a pre-heated 180°C/350°F oven for 20 minutes until reheated through and the top is lightly browned.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/low-fodmap-moussaka/