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Dairy-free moussaka

Those, who have dairy allergy or intolerance can’t enjoy the traditional Greek moussaka. However, the Bechamel sauce can be made with plant-based milk -  I prefer using oat milk, but soy and almond milk would work too. Also, I used cornflour, so  my dairy-free moussaka is gluten-free too. If you’re after a low-carb version, use sliced courgette instead of potatoes (these don’t need to be parboiled) and chickpea flour for the Bechamel sauce. This dish is ideal for laid-back dinner parties as most of the components can be made in advance ( the boiled potatoes, lamb stew and grilled aubergine). Serve it with Greek salad.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 10 minutes
Servings: 4 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large or 2 smallish aubergine
  • 500 g potatoes
  • 1 carrot
  • 1 red pepper
  • 1 red onion
  • 2 cloves garlic
  • 1 tsp dried oregano
  • 1 tsp ground cinnamon
  • 1 bay leaf
  • 400 g lamb mince
  • 1 glass of red wine optional
  • 2 Tbsp tomato purée
  • 1 tin chopped tomatoes
  • 2 Tbsp fresh chopped mint leaves
  • 2 Tbsp fresh chopped parsley or Greek basil leaves
  • Salt and pepper
  • FOR THE TOPPING:
  • 300 ml dairy-free milk
  • 2 Tbsp cornflour
  • 1 bay leaf
  • dairy-free feta cheese optional

Method
 

  1. Put the potatoes in a pan of cold water, bring to the boil, then simmer for about 15-20 minutes, until just cooked through (test with a skewer). Drain and rest. (This step can be made ahead).
  2. Finely chop the onion, carrot, garlic and red pepper.
  3. Heat a spoonful of olive oil in a large pan, then fry the mince until golden, drain and put it in a mixing bowl. Discard the fat and cooking liquid.
  4. Add another spoonful of oil to the pan and gently sauté the onion for 5 minutes, then add the carrot, red pepper and garlic. Cook over low heat for 5 -8 minutes until the vegetables are tender. Add the oregano, cinnamon and tomato purée. Stir for a few seconds, then add the mince. Add the wine, if used, then turn up the heat and reduce the sauce by half.
  5. Add the chopped tomatoes and bay leaf, season with salt & pepper, bring to the boil then gently simmer for 20 minutes, until you get a thick sauce. Turn off the heat, discard the bay leaf and set aside.
  6. Cut the aubergine into 1 cm rounds.Brush them with olive oil and season with salt, pepper and a pinch or oregano.
  7. Heat a griddle pan or frying pan, then fry/griddle the aubergine slices on both sides until charred, then transfer them to a plate.
  8. Mix one spoonful of milk with the corn-starch.
  9. Put the rest of the milk in a small saucepan, add the bay leaf and bring to a simmer. Add the corn-flour mixture and gently stir for a few minutes until you get a thick, silky smooth cream.
  10. Heat the oven to 180°C.
  11. Cut the potatoes into 1cm thick rounds. (Only peel them if they’re not organic).
  12. Taste the lamb mixture. Adjust the seasoning, if needed, then add the chopped fresh herbs.
  13. Spoon about half of the lamb mixture into a deep oven-proof dish, spreading it out evenly. Add a layer of aubergine and potatoes. Spoon the remaining lamb on top, then add another layer of aubergine and potatoes. Finish off with the béchamel sauce, smoothing it with a palette knife.
  14. Scatter the vegan cheese on top, if used, then put it in the centre of the oven and cook for approx. 30-45 mins until golden brown.  Cover the dish with foil if if it browns too quickly.
  15. Serve warm with a crispy salad on the side.