Lamb Moussaka Recipe Uk

Healthier Moussaka Neils Healthy Meals

WEBFeb 12, 2019 · Spread the meat mixture over the aubergine slices and press down to flatten. Then cover the meat mixture with the remaining …

Rating: 4.9/5(18)
1. Preheat oven to 190C.
2. Line a large baking tray with foil and spray it with the olive oil spray. Arrange sliced aubergine in a single layer on the baking tray, spray with cooking spray, grate some salt over, and roast in oven for 10 minutes. Turn the sliced aubergines over and roast for a further 10 minutes.
3. Meanwhile, Whilst the aubergine is roasting, heat the olive oil in a large pan over a medium heat, then add the onion and sauté for 2 minutes then add the meat and cook until meat is browned, about 5 minutes, stirring frequently and breaking it up as it cooks. Add the garlic and cook 1 more minute.
4. Stir in the tomatoes, tomato puree, oregano, cinnamon, cumin and black pepper. Cook, stirring occasionally for about 10 minutes until thickened.

Preview

See Also:

Show details

Moussaka with feta topping recipe delicious. magazine

WEBNov 30, 2006 · Method. Preheat the oven to 220°C/fan200°C/gas 7. Thinly slice half the aubergines diagonally, brush on 1 side with a little oil and …

1. Preheat the oven to 220°C/fan200°C/gas 7. Thinly slice half the aubergines diagonally, brush on 1 side with a little oil and lay on 2 large baking trays. Roast in the oven for 20 minutes, turning halfway and brushing with more oil, until tender and turning golden. Set aside in a bowl and repeat with remaining aubergines. Reduce the oven temperature to 200°C/fan180°C/gas 6.
2. Meanwhile, heat a large casserole or deep, wide frying pan over a high heat. When hot, add the mince and cook, breaking up with a spoon, for 5 minutes. Stir in the onions and garlic and cook for a further 5 minutes, until the meat has browned and the onions have softened. Tip into a colander to drain off the excess fat, then return to the pan.
3. Add the tomato purée, cinnamon and mixed herbs to the mince and cook, stirring, for 1 minute. Stir in the chopped tomatoes, half-fill 1 can with water and rinse out into the pan. Season and simmer rapidly for 15 minutes, stirring occasionally, until most of the liquid has evaporated.
4. Meanwhile, make the topping. Mix the eggs into the yogurt, until combined. Stir in the feta and season well with black pepper.

Preview

See Also:

Show details