WEBSTEP 1. Preheat the oven to 180C/350F. Add a layer of meat sauce over an ovenproof baking dish (measuring at least 30x19cm /10 cup capacity) and pack it down. STEP 2. Add a little of the sauce and layer with the aubergine slices. STEP 3. Repeat with another layer of meat and more aubergine slices.
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WEBInstructions. Preheat oven to 160c fan, 180c, 350f (gas mark 4) Place slices of aubergine on a large baking sheet and spray with spray oil, bake until softened and golden. Set aside. Spray a frying pan over a medium high heat with some spray oil.
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WEBBring to the boil and reduce to a low simmer for 20 minutes. Meanwhile, make the topping by cracking the eggs into a large mixing jug and beat with a fork. Add the Quark and fat-free Greek yogurt and whisk everything together well. Season with salt and add a handful of the cheese to the mixture. Set aside.
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WEBHeat 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. Turn the heat up to medium-high, then add the mince to the pan and fry for 3-4 minutes, stirring, until browned.
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WEBDirections. To prepare meat sauce: Heat 2 tablespoons oil in a large pot over medium-high heat. Add onions and garlic; cook, stirring occasionally, until soft, about 3 minutes. Add beef and cook, stirring occasionally and breaking up any large pieces with the back of a wooden spoon, until no longer pink, about 6 minutes.
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WEBInstructions. 1 Heat the oven to 190°C/fan 170°C/ gas 5 and line 2 large baking sheets with non-stick baking paper. Spread the aubergine slices over the baking sheets, then cook in the oven for 15 min. Remove and set aside, but leave the oven on. 2 Meanwhile, bring a medium pan of water to the boil, then add the potato slices and cook for 5
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WEBMake the Sauce. Meanwhile, start the sauce. In a large skillet over medium-high heat, heat about 2 tablespoons olive oil until shimmering. Add the onions, bell peppers, and garlic and season with a big pinch of salt. Cook the vegetables, tossing regularly, until they soften a bit, about 5 minutes. Cook the meat.
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WEBTurn 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 minutes. Do not drain. Using a slotted spoon, transfer cauliflower into your blender or food processor. Add ½ cup cooking liquid, cooked garlic with butter, ½ cup parmesan and pepper.
WEBStep 1. Prepare the Mixture. Preheat oven to 350 degrees F. Add the ground chicken to a large nonstick skillet and cook over medium high heat until no longer pink. Next, add the garlic, tomatoes, salt and nutmeg. Reduce heat to low and simmer for approximately 20 minutes until the liquid has been absorbed.
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WEBInstructions. Preheat oven to 375F. To make the meat sauce, heat the oil in a large pan then add the ground lamb. Cook until browned. Add the other meat sauce ingredients, bring to a boil, then let simmer for 30 minutes. Spray a baking dish with non-stick baking spray and add a little of the meat sauce to the base.
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WEBStir well, bring to a simmer, cover and simmer gently for 10 to 15 minutes, stirring from time to time. Then, stir in spinach leaves and cook until just wilted. Remove from heat. Spread a thin layer of the sauce at the bottom of a 9″ x 13″ baking dish, then arrange a layer of eggplant slices over it.
WEBMethod. Preheat the oven to 180C / 160C fan / gas 4. Heat 1 tbsp oil in a pan, add the onions, mushrooms, cinnamon and paprika and fry for 5 minutes until lightly browned. Add the crushed garlic and cook for another minute. Add the tomatoes and tomato puree, stir well, bring to a simmer and cook for 10 minutes.
WEBStep 1. Preheat oven to 425°F. Spray 2 large baking sheets with olive oil spray. Arrange eggplant slices and half of zucchini rounds, overlapping slightly, on 1 baking sheet. Arrange potato
WEBSpread about 1/3 of the meat mixture at the bottom of a 9" x 13" baking dish, then arrange half of the eggplant slices over it. Top with the rest of the meat mixture, followed by remaining slices of eggplant, and finally, all of the bechamel sauce. Bake in the 350°F oven for 40 to 45 minutes, or until the top gets nice and golden.
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WEBBring to the boil, turn the heat down, cover and simmer with the lid on for about 30 - 40 minutes, until most of the juices have evaporated and the lamb is tender. While this is cooking, make the white sauce. In a bowl, mix together the yogurt, eggs, mustard powder and a pinch of salt and pepper. Pre-heat the oven to 180°C.
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WEBInstructions. Preheat oven to 190°C. Grease a large ovenproof dish. Steam or microwave potato and carrots until tender. Immerse eggplant in boiling water for 1 minute. Drain. Brown mince in a non-stick frying pan over medium heat. Drain off any fat. Return to heat, add onion and carrots and cook for 3-5 minutes.
WEBRecipe video above. This is an utterly delicious and easy way to turn a packet of beef mince into a cosy, satisfying one-pot dinner. Channeling Greek Moussaka flavours (but a fraction of the work!), this has soft juicy eggplant pieces and beef cooked in a red wine tomato broth that's heavy on the garlic and oregano, while the addition of rice turns this …
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