Classic moussaka is made by layering potatoes, eggplants, and a meaty lamb sauce, and then covering the dish in an egg-enriched béchamel sauce that crisps up and becomes golden brown in the oven. Fry the mince for 5 mins or until cooked through and starting to char. Tip: Browning the mince helps improve the depth of flavour and also gives the beef a more appetising golden colour. Ingredients. To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Heat a frying pan over a high heat. Ingredients 750g/1lb 10oz lamb mince 1 onion, finely chopped 2 garlic cloves, crushed 1 tsp dried oregano 1½ tsp dried mint 1 bay leaf 1 cinnamon stick 1 tbsp plain flour … For more tips on freezing and defrosting food, read our article. Moussaka to Macedonians is like shepherd’s pie to Americans. Instead, as one of mine is still in school and I’m not allowed to go anywhere, I cooked up this Quorn™ and Aubergine Moussaka … With layers of tender aubergine, creamy béchamel and lightly-spiced meat, moussaka is a winning Greek dish and, what's more, it's easy to make your own from scratch. Good Food Deal Add 400g tinned chopped tomatoes, 200ml stock (made using ½ beef stock cube) and 1 bay leaf. Drizzle 4 tbsp of the oil over the slices of aubergine and fry them in several batches for 5-7 mins or until golden brown and beginning to soften. Don't forget to screenshot the ingredients list at the bottom before you go shopping. The word that solves this crossword puzzle is 8 letters long and begins with M Our step-by-step recipe swaps lamb for lean beef to create a lighter family dinner. The variations in moussaka recipes go beyond the filling and topping. Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. It is a popular dish in Greece. Sprinkle with the remaining parsley, if using, just before serving. https://www.theguardian.com/food/2019/apr/24/how-to-cook-moussaka-recipe Quorn™and Aubergine Moussaka I’m desperate to return to the Greek Islands, to sit in a taverna overlooking the bluest of seas eating olives and sipping wine. Sprinkle over 40g crumbled reduced-fat salad cheese and top with extra nutmeg. Brushing will help a little go along way. Don’t forget to screenshot before you go shopping. https://www.olivemagazine.com/recipes/vegetarian/veggie-moussaka Gently heat until just steaming, then set aside to infuse for 5 mins. Bring to the boil, then simmer for 1 min. In its basic form, «moussaka» [pr. Assemble and cook the moussaka In a large roasting pan, put a layer of fried aubergines, then a layer of ragù, and repeat until finished. Fry the aubergine slices on each side for 4-5 minutes, or until both flesh and peel is soft and the flesh is browned and golden. Heat 1 tablespoon oil and fry both with ground beef, then deglaze with wine. For those not familiar, it is kind of like a lamb-meat lasagna but with eggplant/aubergine instead of pasta. In Greece, moussaka is most often made with ground beef, though lamb is an excellent substitute. Pre heat the oven to 200c. Ground turkey or a vegetarian portobello filling is one. Repeat layers, ending with a layer of potatoes. We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. Bake for 25-30 mins or until tender. Don’t forget to screenshot before you go shopping!3-4 aubergines (about 1kg), trimmed and thinly sliced lengthways 2½ tbsp olive oil 1 large onion, finely chopped 1 celery stick, finely chopped 1 large carrot, finely chopped 5 garlic cloves, finely chopped 2 tsp dried oregano 500g pack lean beef mince 1 heaped tsp ground cinnamon 1 tbsp tomato purée 100ml white wine (optional) 400g tin chopped tomatoes ½ beef stock cube, made up to 200ml 1 bay leaf 15g fresh flat-leaf parsley, roughly chopped (optional), For the béchamel sauce ½ onion 1 bay leaf 500ml milk 50g butter 50g plain flour 30g pecorino cheese, finely grated ½-1 tsp freshly grated nutmeg 2 eggs 40g reduced-fat salad cheese, crumbled, of the reference intake Peel onions and garlic and finely dice. Stir in 1 heaped tsp ground cinnamon and 1 tbsp tomato purée; cook for 2 mins. In another pan, fry the onion garlic and lamb for 5 minutes then add all the remaining ingredients, bring to the boil then simmer for 15 minutes, season. Add tomato puree and season with salt, pepper and cinnamon. New! Top with half of meat mixture followed by half of tomato mixture. Tip in the onion along with a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent. The eggs whisked into the sauce help it to puff up and rise, and finishing with the cheese helps give the dish a delicious golden crust. Preheat the oven to 180°C/350°F/gas mark 4, and start chopping: onions and garlic finely diced, potatoes and If they look a little dry during cooking, add a dash more olive oil. This recipe gives a new twist on the theme by actually putting the meat filling inside hollowed-out aubergines and the sauce on top. Remove from the heat and whisk through the parmesan, a little grated nutmeg and some seasoning, and finally the whole egg as well as the yolk. This recipe is a quick, healthy and cheaper alternative because it uses a mixture of lamb and lentils. https://www.jamieoliver.com/recipes/aubergine-recipes/my-veggie-moussaka In casserole dish, place 1/3 of potato slices on the bottom, covering as well as possible. If the top is darkening too quickly, loosely cover the dish with foil. Bring a large pan of lightly salted water to the boil. If you have some ground cinnamon, add 1 tsp with the beef to turn this into an easy moussaka! Meanwhile, make the béchamel. Preheat oven to 200C. Tip: Topping the beef and aubergine layers with thick béchamel sauce is key to a moussaka. Alternative because it uses a mixture of lamb and lentils along with 200ml water can... The final 10-15 mins if there is a much healthier Method of cooking as you can get you. Eggplant/Aubergine instead of pasta, freezer-safe container, seal and freeze for up to 1-3 months occasionally! Have some ground cinnamon and 1 bay leaf the lamb to the boil then... 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