Layer up roasted eggplant Moussaka is one of the most well known and traditional Greek recipes with as many versions as Well it's obviously going to be easier and quicker to make without potatoes, but also I just don't think the recipe needs it.
Moussaka is a scrumptious signature Greek dish that brings the flavours and traditions of the Mediterranean to your plate.
This moussaka is a cheat's quick version.
Ingredients of Moussaka - quick one pan
- Prepare 3 tbsp of olive oil.
- Prepare 500 grams of minced lamb.
- It's 1 of large aubergine sliced, then salted on paper, then rinsed, then chared.
- It's 1/2 jar of passata.
- You need 3 tbsp of tomato puree.
- You need 2 tbsp of heaped cinnamon.
- Prepare 1 tbsp of paprika.
- You need 1 tin of baby potatoes (optional).
- You need 1 of diced onion.
- Prepare 3 tsp of diced garlic... can be squeeze garlic.
- It's Splash of white wine.
- It's 1 handful of Chopped mint.
- You need 2 tbsp of oregano.
- You need 1 block of feta cheese crumbled.
- Prepare of plenty of salt and pepper.
- Prepare 1 of bay leaf.
- Prepare of Sugar (optional this is to taste subject the sweetness of the tomatoes you need to taste at the end if its bitter add sugar).
- Prepare 2 of beef oxo cubes crumbled in.
Moussaka - quick one pan instructions
- Use a large frying pan or wok, add the oil and the onion and garlic start to brown, once softened add the mince beef, start to brown, breaking up any large pieces with a spoon. turn up the heat to medium high. Now add the tomato puree, and passata. give it a good stir add the herbs. Save some mint for decoration later..
- Add a splash of wine, and the potatoes, slice the aubergines and add them too! Don't forget the stock.. Bring to a good simmer adding the salt and pepper and the rest of the ingredients. If you have time you can simmer it for longer, longer the better but this is a fantastic mid week meal..
- Simmer for 10 - 15 mins, taste adjust the seasoning, crumble the feta cheese over the top, then place under the grill until brown. Serve with salad, crusty bread, its up to you ! Enjoy.
A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with a Well, I like to think they do. I have visions of Greek Mamas having heated debates about what makes a great moussaka, arguing over earth shattering things like First-generation Greek American, Lynn Livanos Athan has published many recipes. She has culinary school training and teaches Greek cooking. In a large sauté pan, brown the ground beef until the pink color disappears. Freezer Notes: Once the baked moussaka has completely cooked, cut serving-size pieces, double-wrap in foil and freeze.
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