AIP Greek Moussaka

Chris McCormick

Posted on July 24 2018

An AIP Moussaka?! Yep! A traditional Moussaka would have eggplant, cheeses and tomato sauce. So how would you make that Autoimmune Protocol friendly? Well, Chef Ann went to work in the POTG Test Kitchen to recreate the delicious diner staple. The béchamel is key to making this dish. The addition of gelatin helps it set and the nutritional yeast gives it a nice cheesy flavor. The meat mixture is rich and flavorful and blends well with the vegetables. You won't even miss the eggplant and tomato sauce!




AIP Greek Moussaka Ingredients


  • Meat Sauce
  • 2 lbs ground lamb or beef
  • 2 tablespoons olive oil
  • 1 chopped onion
  • 2 cups mushrooms finely chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon cloves
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1 tablespoon dried oregano
  • 2 tablespoons black olives, minced
  • ¼ cup balsamic vinegar
  • Zest from 1 lemon
  • 2 tablespoons lemon juice
  • Sea Salt to taste


  • ½ cup olive oil
  • 1/2 cup coconut flour
  • 4 T. arrowroot
  • 1 teaspoon sea salt
  • 4 cups full fat coconut milk
  • 4 tsp. gelatin
  • 2 tsp. granulated onion
  • 2 tsp. granulated garlic
  • ½ tsp. turmeric
  • 1 bay leaf
  • 1/2 teaspoon ground mace
  • ¼ cup nutritional yeast *optional*
  • 4 zucchini
  • 1 large or 2 small butternut squash
  • 3 white Japanese sweet potatoes


  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and brown the ground meat. About halfway through, add the onions and mushrooms. Sprinkle a little salt over the meat and vegetables.
  2. Once the meat is browned and onions have softened, add the garlic, cloves, cinnamon, ground ginger, oregano, and minced olives. Mix well and cook 2-3 minutes. Add the balsamic vinegar and bring the sauce to a simmer. Reduce the heat and continue to simmer gently, uncovered for 20 minutes. Turn off the heat. Add the lemon zest and lemon juice. Mix well and taste. Add more lemon juice or salt to taste. Set the sauce aside.
  3. Peel and slice the potatoes into 1/4" rounds and boil them in salted water for 5-8 minutes while the meat sauce simmers. You want them under-cooked but not completely crunchy. Drain and set aside.
  4. Slice the zucchini lengthwise into ¼” sheets. Set aside.
  5. To cook the butternut squash, preheat the oven to broiling. Line a sheet tray with parchment paper. Cut the ends off the squash, remove seeds and peel it. Slice the squash lengthwise into ¼” sheets. Brush them with olive oil and lay them out on the tray. Broil for 3-4 minutes until lightly browned on one side. Flip, then broil for 2-3 minutes more. Set aside.
  6. Next, prepare the bechamel. Add the coconut milk in a pot and set over medium heat until hot not boiling.
  7. Heat the ½ cup olive oil in a small pot over medium heat, slowly whisk in the flour, to make a “roux” Slowly pour the steamy milk into the roux, stirring constantly. Once all the milk is added, return the heat to medium and add the bay leaf, mace, and about a teaspoon of salt, continuing to stir well. Cook sauce until it reduces slightly (about 15 minutes). Sprinkle the gelatin powder over 2 T. of water in a small bowl. Discard the bay leaf. Dilute the arrowroot in a little water and whisk into the mixture to create a white sauce. Add the bloomed gelatin, and stir in well to melt, then the granulated onion, granulated garlic and turmeric. Add the nutritional yeast if you are using it.
  8. To assemble the dish, set the oven temperature to 350F. Layer the bottom of a casserole with the potatoes overlapping slightly. Top the potatoes with a layer of squash slices. Cover the squash slices with the meat sauce, then layer the zucchini slices on top of the meat.
  9. Ladle the bechamel over everything in an even layer.
  10. Bake for 30-45 minutes, or until the top is browned. Let the moussaka cool for 15 minutes before serving.

By Executive Chef Ann Lotterhos

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Greek Moussaka AIP

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