Gluten-Free Joc Appetizer: Mini Greek Moussaka Cups

Ingredients:

1 pound ground lamb or beef (ensure it's gluten-free)
1 small gluten-free eggplant, diced
1/2 cup gluten-free tomato sauce
1/2 cup gluten-free plain Greek yogurt
1/2 teaspoon gluten-free ground cinnamon
Salt and pepper to taste
1/2 cup gluten-free shredded mozzarella cheese
2 tablespoons gluten-free olive oil
Fresh parsley, for garnish (optional)

Instructions:

Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray.

In a skillet, heat the gluten-free olive oil over medium heat. Add the diced eggplant and cook until it's softened and slightly browned, about 5 minutes. Remove the eggplant from the skillet and set it aside.

In the same skillet, add the ground lamb or beef and cook until it's browned and cooked through. Drain any excess fat.

Return the cooked eggplant to the skillet with the meat. Add the gluten-free tomato sauce, ground cinnamon, salt, and pepper. Stir to combine and cook for an additional 2-3 minutes.

In a separate bowl, mix the gluten-free Greek yogurt with a pinch of salt.

Place a small spoonful of the meat and eggplant mixture into each muffin cup.

Top each with a dollop of the seasoned Greek yogurt.

Sprinkle a bit of gluten-free shredded mozzarella cheese on top of each cup.

Bake in the preheated oven for about 15-20 minutes or until the cheese is melted and the edges are slightly browned.

Remove the Mini Greek Moussaka Cups from the oven and garnish with fresh parsley, if desired.

Serve these gluten-free Mini Greek Moussaka Cups (joc) as a unique and flavorful appetizer inspired by Greek cuisine!

Enjoy these gluten-free Mini Greek Moussaka Cups as an appetizer that's filled with Mediterranean flavors and perfect for entertaining.