Cooking Moussaka In A Skillet

Healthy Moussaka Supergolden Bakes

WEBAug 26, 2019 · STEP 1. Preheat the oven to 180C/350F. Add a layer of meat sauce over an ovenproof baking dish (measuring at least 30x19cm …

Rating: 4.8/5(16)
1. Lightly spray a pan or casserole with olive oil or low calorie cooking spray. Add the onions and garlic for cook over low heat, stirring, for five minutes.
2. While the meat sauce is bubbling away, slice the aubergine either widthways as I have done or in rounds. The slices need to be about 1 cm thick or a little thinner. Season with salt and spray with a little olive oil or low calorie cooking spray such as Fry light.
3. Heat the low calorie spread (such a s Flora Light) in a pan and then add the flour to make a paste (roux).
4. Preheat the oven to 180C/350. Add a layer of meat sauce over an ovenproof baking dish (measuring at least 30x19cm /10 cup capacity) and pack it down.

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Skinny Moussaka with Cauliflower Bechamel Sauce …

WEBSep 12, 2014 · Turn off the heat and set aside. Bring the stock to a boil in a medium-sized pot, add cauliflower and cook until very tender, about 6 …

1. Place beef in a medium saucepan over medium heat, break it into small chunks and cook until brown, about 4 minutes. Drain liquid and transfer to a bowl.
2. Melt butter in a non-stick skillet over medium-low heat and cook garlic until fragrant but not browned (or it will be bitter). Turn off the heat and set aside.
3. Place half of the eggplant on the bottom of a large baking dish, cover with half of the beef mixture. Place another layer of eggplant, then the remaining beef mixture on top.

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Healthier moussaka recipe delicious. magazine

WEBSep 9, 2015 · Method. Heat the oven to 200°C/ 180°C fan/ gas 6. Heat the 1 tbsp oil in a large frying pan, then add the onion and cook gently for 5 …

1. Heat the oven to 200°C/ 180°C fan/ gas 6. Heat the 1 tbsp oil in a large frying pan, then add the onion and cook gently for 5 minutes or until soft. Add the garlic and cinnamon and fry for 2-3 minutes.
2. Turn the heat up to medium-high, then add the mince to the pan and fry for 3-4 minutes, stirring, until browned. Add the chopped tomatoes, red wine, bay leaf and stock cube. Pour in 100ml water, taste and season the mixture if needed, then bring to a simmer. Cook gently for 30 minutes, adding the lentils for the final 5 minutes. Take off the heat and discard the bay leaf.
3. Meanwhile, prick the aubergines all over with a fork, then microwave on high for 4-5 minutes until soft (if you don’t have a microwave, bake them in the oven for 25 minutes).
4. Slice the aubergines into 0.5cm thick rounds, then set two thirds aside. Heat a large griddle pan until smoking. Brush the remaining third of the aubergine slices with 1 tsp oil, then griddle for 1-2 minutes on each side until charred.

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