WebAssemble the moussaka Place one layer of eggplant slices at the bottom of a casserole dish (I used a square 8 inch dish). Spoon half the tomato vegetable sauce …
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Web23 votes, 11 comments. Cooked a delicious lamb leg at the weekend and there's a ton left over. Does anyone have any good keto recipes I could use it…
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This easy moussaka combines eggplant and lamb for a low-carb take on the Greek classic dish. Heat olive oil in a skillet over high heat. Add the eggplant strips and fry until softened and golden brown on both sides. You may need to do this in batches of 3-4 strips at a time.
Click here for details. Leftover lamb moussaka is a great way to put a new spin on your leftover lamb roast! Tender eggplant and a hearty meat sauce, all layered up and topped with rich, creamy bechamel sauce, then baked until golden brown. Move aside Italian comfort food, it’s time for Greek comfort food!
When the lamb sauce and aubergines are ready, layer up your moussaka: first put half the lamb sauce in the base of a casserole dish or cast iron pan, next add a layer of aubergines, then the rest of the sauce, then the rest of the aubergines. Finally spoon over the crème fraiche and then sprinkle over the cheese.
Method. Add in the chopped tomatoes, oregano, salt and pepper, bring to the boil, then reduce the heat and simmer for 10 minutes, until thick. When the lamb sauce and aubergines are ready, layer up your moussaka: first put half the lamb sauce in the base of a casserole dish or cast iron pan, next add a layer of aubergines,...