Easy Recipe For Moussaka

Healthy Moussaka Supergolden Bakes

WebAug 26, 2019 · STEP 2. Add a little of the sauce and layer with the aubergine slices. STEP 3. Repeat with another layer of meat and more …

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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Easy Moussaka Recipe (Ultimate Guide!) Scrummy Lane

WebSep 7, 2022 · Heat a little olive oil in a large saucepan, then cook the onion for a few minutes. Add the garlic, cinnamon & oregano and cook for a …

1. Pre-heat the oven to 355F/180C. Lay the eggplant/aubergine slices on large baking trays and brush each side with a little olive oil. Bake for about 25 minutes or until the slices are soft.
2. Meanwhile, make your meat sauce. Heat a little olive oil in a large saucepan, then cook the onion for a few minutes. Add the garlic, cinnamon & oregano and cook for a minute longer.
3. To make the béchamel, melt the butter in a medium saucepan, then stir in the flour until you have a paste.
4. Divide the eggplant/aubergine slices into 3. Take the first pile and line the bottom of a 12 x 9 inch baking dish with them. Top with half of the meat sauce.

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Seriously Easy Moussaka Stonesoup

WebJun 8, 2020 · Preheat your oven to 200C (400F). Slice eggplant about 1/2 inch (1cm) thick. Place on an oven tray and drizzle generously with olive …

Rating: 5/5(3)

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Greek Moussaka (Eggplant Casserole) The …

WebOct 31, 2022 · Brush the eggplant with extra virgin olive oil and broil until it is softened and golden brown. Make the meat sauce. Brown the lamb, …

Rating: 4.8/5(146)
1. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness.
2. Pat the eggplant slices dry and assemble in one layer on a lightly oiled baking sheet. Drizzle generously with olive oil. Place the baking sheet on the top oven rack and broil briefly, turning over so that both sides of the eggplant are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn't burn). Remove from the oven and set aside.
3. Heat 2 tbsp olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Now add the ground lamb. Cook the lamb until fully browned, tossing regularly. Drain the lamb from any excess fat and return back to the skillet. Now add the dried oregano, ground cinnamon, pepper, nutmeg, and hot paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the canned tomatoes, sugar and broth. Simmer on medium-low heat for 30 minutes.
4. Preheat the oven to 350 degrees F.

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