Mel Christensen

Mel Christensen

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Eggplant Moussaka with Cauliflower ‘Béchamel’ - Gluten-Free, Low-Carb, Sugar-Free, *Dairy-Free Option


Eggplant Moussaka with Cauliflower ‘Béchamel’.

Gluten-Free, Low-Carb, Sugar-Free, *Dairy-Free Option

Serves 8-10

*TM instructions included below




  • 4 large or 6 medium eggplants, cut length-ways into 1cm-thick slices
  • Olive oil spray
  • 200g grated mozzarella or mixed “pizza-style” cheese –*Dairy free option try a non-dairy cheese such as “Notzarella”

Meat sauce:

  • 1 tsp olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g extra-lean minced beef
  • 1 tsp each of dried oregano, basil and thyme
  • ½ tsp cinnamon
  • 1 x 800g can chopped tomatoes
  • 3 tbsp tomato paste
  • 150ml red or white wine
  • 1 tsp natvia (optional)
  • Salt and pepper to taste


Cauliflower ‘Bechamel’ sauce:

  • 1 medium cauliflower, cut into florets
  • 100ml well-flavoured chicken or vegetable stock
  • 200g Greek yogurt *Dairy free option – use coconut cream/milk
  • Pinch of ground nutmeg
  • Salt and pepper to taste
  • 2 eggs lightly whisked



  1. To make the meat sauce, brush a large non-stick frying pan with oil. 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 and cook, stirring with a wooden spoon to break up any lumps, for 3 minutes or until the mince changes colour. Add the tomato, paste, wine, sweetener and herbs, and bring to the boil. Reduce heat to medium-low. Simmer for at least one hour or until sauce thickens.

(TM – Place onion and  garlic, into TM bowl and chop for 4 seconds on speed 7. Add oil, minced beef, herbs and salt and cook for 10 minutes at Varoma temperature on  +  , placing basket instead of MC onto TM bowl lid.  Add remaining ingredients and cook for 20 minutes at 100 degrees on  +  , placing basket instead of MC onto TM bowl lid

  1. 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. Transfer to a plate. Repeat, in batches, until remaining eggplant slices have been grilled on both sides. Set aside to cool.
  2. To make the cauliflower ‘bechamel’ sauce, steam cauliflower until soft.  Process in a food processor along with the stock, yogurt and seasonings until smooth.  Set aside for 5 minutes to cool slightly. Whisk in the egg.

(TM – Place cauliflower into the Varoma and steam at Varoma temp for 25 minutes or until soft. Empty the water from the bowl of the Thermomix and put the butterfly in place. Add cauliflower to bowl and mix on speed 4 for 30 seconds Add stock, yogurt and seasonings and mix on speed 4 for 20 seconds – or until smooth and creamy. Add the eggs and mix on speed 4 for a further 10 seconds.

4.  Preheat oven to 180°C. Cover the bottom of a large deep ovenproof dish (the bigger the better!) with the meat sauce, add a sprinkling of cheese and then follow with another layer of eggplants, repeating layers until all ingredients are used up (or you have almost reached the top of your baking dish!). Spoon over the ‘bechamel’ and finish a light sprinkling of cheese.

5.  Bake in oven for 35-40 minutes or until set and golden. Set aside for 10 minutes to cool.

6.  Slice into portions and serve with a nice green salad.