Mel Christensen

Mel Christensen

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Eggplant Moussaka - Gluten Free, Low Carb, Dairy Free option


Eggplant Moussaka 

*Gluten Free, Low Carb, Dairy Free option (omit cheese or replace with non-dairy cheese)

Serves 8-10



  • 3 large eggplant, cut length-ways into 1.5cm-thick slices
  • Olive oil spray
  • 200g of mozzarella, pizza cheese blend or a *non-dairy version such as “notzarella” for dairy-free option (OR cheese can be left out altogether for dairy-free option)

Meat sauce:

  • 1 tsp olive oil
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g extra-lean beef mince
  • 1 x 800g can chopped tomatoes
  • 3 tbsp tomato paste
  • 150ml red or white wine
  • 2 tbsp. dried Italian or Greek Herbs (I used my favourite Greek Oregano)
  • ½ tsp cinnamon
  • 1 tsp natvia (optional), or preferred natural sweetener
  • Salt and pepper to taste

“Clean Bechamel” Sauce:

  • 2 tbsp. (50g) coconut oil
  • 3 tbsp. (50g)  tapioca or corn flour
  • 1 cup (250g) coconut cream
  • 1 cup (250g) chicken stock (home-made or salt reduced)
  • Pinch of ground nutmeg
  • Salt and pepper to taste
  • 2 eggs lightly whisked

*You will also need a nice large and deep lasagne dish – the deeper the better!



  1.  To make the meat sauce, add the oil to non-stick frying pan. Heat over medium-low heat. Add the onion and garlic and cook, stirring, for 7 minutes or until onion is soft. Increase heat to medium-high. Add the mince (in batches to prevent stewing!) and cook, stirring with a wooden spoon to break up any lumps, for 3 minutes or until the mince changes colour.
  2. Add the tomato, paste, wine, sweetener and herbs, and bring to the boil. Reduce heat to medium-low. Cover and simmer for at least one hour or until sauce thickens. (I simmer mine for at least 3 hours!)
  3. Meanwhile, preheat grill on medium. Line a baking tray with foil. Place half the eggplant on the lined tray. Spray with olive oil spray. Cook under grill for 4 minutes each side or until browned. Transfer to a plate. Repeat with remaining eggplant.  Allow to cool on tray while you prepare you clean béchamel sauce.
  4. To make the bechamel sauce, melt coconut oil in a small saucepan.  Stir in tapioca flour, and cook for a couple of minutes, stirring constantly. Slowly add coconut cream and chicken broth. Continue stirring and cooking until smooth and thickened. (TM –  Place tapioca flour and coconut oil into TM bowl and cook 2 mins/ 70C / Speed 3. Then add remaining sauce ingredients except eggs in your TM bowl and cook 7 min/90C/Speed 4.)  Season sauce with sea salt, black pepper, and nutmeg. Set aside for 5 minutes to cool slightly. Whisk in the eggs and cheese, if using. (TM 20 sec / Speed 5.)
  5. Preheat oven to 180°C.  Cover the bottom of your lasagne dish with a layer of grilled eggplant, top with the meat sauce; follow with a layer of grated cheese (optional).  Repeat layer until all ingredients have been used. Spoon over the bechamel and finish with some more grated cheese, if using.
  6. Bake in oven for 35-40 minutes or until set and golden. Set aside for 10 minutes to cool.
  7. Slice into portions and serve with a nice green salad.
  8. Enjoy!!