Easy Moussaka Recipe With Eggplant

Listing Results Easy Moussaka Recipe With Eggplant

WebSlice the eggplants/aubergines into 1-2cm slices. Heat a generous amount of olive oil in a frying pan, and fry the slices until …

Rating: 4.1/5(146)
Total Time: 40 minsCategory: DinnerCalories: 300 per serving1. Set the oven to 180C/350F then start making the lamb layer.
2. Slice the eggplants/aubergines into 1-2cm slices. Heat a generous amount of olive oil in a frying pan, and fry the slices until golden on both sides.
3. In a measuring jug, put the yoghurt, crumbled feta and egg yolks. Whisk together with a fork.
4. Place the lamb mixture onto the baking dish that already has half the eggplant slices lining the bottom.

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WebLow carb moussaka Instructions Preheat the oven to 350°F (175°C). Chop the eggplant into roughly 1/2-inch (1x1 cm) cubes. There's no need to peel it. In a large …

Reviews: 113Calories: 765 per servingCategory: Meal

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WebSeason with salt and pepper. Bring to a boil and reduce the heat to low. Simmer for 15 minutes. Remove from heat and let the sauce …

Ratings: 6Category: MainCuisine: GreekTotal Time: 1 hr 10 mins1. Preheat oven to 375F. Spread the eggplant rounds over one or two roasting pans. Brush with olive oil. Bake for 10 minutes, until softened and slightly dried. Let them cool.
2. In the mean time, prepare the meat sauce. Heat the remaining olive oil in a skillet, add the meat and cook until the meat is no longer pink and gets crumby. Add the onion and garlic. Cook on medium for 5 minutes.
3. Add the tomato sauce and stock (or wine). Season with salt and pepper. Bring to a boil and reduce the heat to low. Simmer for 15 minutes. Remove from heat and let the sauce cool for 10 minutes. Mix in the breadcrumbs (pork rinds for keto) and egg whites. Add parsley.
4. Grease a 9x13 -inch baking dish (or any dish closer to these dimensions). Layer 1/2 of the eggplant rounds. Add the meat sauce. Top with the remaining eggplant rounds.

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WebEggplant 400 g/14 oz Salt 1 tsp MOUSSAKA MEAT SAUCE Olive oil 1 TBS Ground beef 450 g/16 oz Onion 50 g/1.7 oz Sugar free …

Category: DinnerTotal Time: 30 minsEstimated Reading Time: 5 minsCalories: 392 per serving1. Slice eggplant to thin slices.
2. Salt it generously and leave it for 10 minutes to sweat in the bowl.
3. After 10 minutes rinse it well with a plenty of water.
4. Dry eggplant and put it on a sheet pan on a piece of parchment paper.

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WebLine the base of the dish with one layer of eggplant strips. Gently pour cooked lamb over eggplant, compressing and leveling with a spoon or spatula. Add …

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WebPeel and cut eggplant into diced chunks about ½ inch each. Brown beef with garlic in skillet; drain. Add eggplant, tomato paste, water, oregano, salt, onion powder, cinnamon, ground ginger, allspice, and …

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Web1 medium eggplant, peeled and thinly sliced ½ cup shredded cheese for the topping 8 oz ricotta ½ cup shredded Parmesan 1 egg Instructions Preheat oven to 375F. To make the …

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WebPreheat your oven to 200C (400F). Slice eggplant about 1/2 inch (1cm) thick. Place on an oven tray and drizzle generously with olive oil and sprinkle with salt. Roast eggplant until really soft – about 30 …

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WebA classic Greek moussaka recipe has three key components: sliced eggplant, the meat sauce, and the bechamel sauce. Here are the ingredients you need to make each of the layers: For the …

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WebEggplant: 2 1/2 pounds eggplant (about 2 very large eggplants), sliced horizontally into 1/3-inch thick rounds 6 tablespoons olive oil coarse sea salt black pepper White Cheese Custard Sauce: 2 cups …

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WebEasy Moussaka Recipe. 500g/1.1lbs Beef or Lamb Mince. 1 Eggplant. 1 Can or Carton Chopped Tomatoes. 200g/7 ounces Feta. Heat a frying pan and add butter, coconut or olive oil. When hot, add the mince. Cook the …

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Web2-3 tbsp Olive oil to sauté the aubergine (eggplant) 1 small onion, finely chopped 70g button mushrooms, finely chopped ½ tsp nutmeg 1 aubergine, sliced about …

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WebPlace a large frying pan over medium-high heat and fry the eggplant slices in the remaining 2 tablespoons of oil. Fry for 1-2 minutes on each side, until lightly brown. In a small saucepan, add the cream …

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WebPlace eggplant slightly overlapping in a large colander. Sprinkle with some salt. Repeat with remaining eggplant. Leave to sweat for 30 minutes. Meanwhile, make …

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WebDirections. Preheat oven to 450°. Arrange potato and eggplant slices in 2 greased 15x10x1-in. baking pans, overlapping as needed. Bake until cooked through, 20 …

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WebCook the eggplants Slice the eggplants into 1 cm slices length ways. Sprinkle with salt and place in a colander for 30 minutes to remove any bitter juices. Rinse the …

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WebSlice the eggplants lengthwise, and pat the slices dry using paper towels or a kitchen towel. In a large pan, add half the olive oil and fry the eggplant slices for 1 to 2 …

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