Moussaka Eggplant Recipe

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

Hearty Moussaka with LowFat White Sauce Recipe Epicurious

WEBAug 20, 2004 · Preparation. Step 1. Preheat oven to 425°F. Spray 2 large baking sheets with olive oil spray. Arrange eggplant slices and half of zucchini rounds, overlapping …

Rating: 4.1/5(113)

Preview

See Also:

Show details

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, …

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.

Preview

See Also:

Show details