Moussaka Recipe Using Potato Slices

Healthy Moussaka Supergolden Bakes

WebAug 26, 2019 · STEP 1. Preheat the oven to 180C/350F. Add a layer of meat sauce over an ovenproof baking dish (measuring at least 30x19cm …

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.

Preview

See Also:

Show details

Slimming World Moussaka A LowFat Version of a …

WebApr 27, 2020 · Bring to the boil and reduce to a low simmer for 20 minutes. Meanwhile, make the topping by cracking the eggs into a large mixing …

Rating: 4.3/5(13)
1. Preheat oven to 220C/425F/Gas 7.
2. Place potato slices into a saucepan of boiling water and cook for 3-4 minutes until just tender.
3. Drain and place the sliced potatoes onto a non-stick baking sheet in a single layer. Spray with low-calorie cooking spray and season to taste with salt and pepper and half a teaspoon of ground cinnamon.
4. Place the sliced aubergines onto a non-stick baking sheet in a single layer. Spray with low-calorie cooking spray and season to taste with salt and pepper and half a teaspoon of ground cinnamon.

Preview

See Also:

Show details

Greek Classic Moussaka Dimitras Dishes

WebDec 16, 2021 · 3 eggplants, cut into 1/2 inch slices 3 potatoes, peeled and sliced 2 cups parmesan cheese or kefalotiri olive oil, for brushing on …

1. Preheat the oven to 425°F, 220 °C.
2. Place the potato slices on a baking tray. Drizzle 3-4 tablespoons of olive oil over them and season both sides with salt, pepper, and oregano.
3. ​Bake 20-25 minutes or until fork-tender and golden.
4. Slice the eggplants and layer them in a colander or on a tray. Sprinkle salt on top of each of the layers of eggplant and set aside for 20-30 minutes.

Preview

See Also:

Show details

AUTHENTIC GREEK MOUSSAKA STEP BY STEP …

WebOct 24, 2019 · Remove the stalks from the eggplants and slice them lengthways into ½-inch (1 cm) slices. Place them in a colander, season …

1. Remove the stalks from the eggplants and slice them lengthways into 1/2-inch (1 cm) slices. Place them in a colander, season with salt and cover with an inverted plate. Place the colander in the sink and leave it for 30 minutes to 1 hour.
2. Meanwhile, in a large pan or heavy-bottomed pot, over medium to high heat, brown the ground meat until the pink color disappears about 10 minutes. Add onion and sauté until translucent, about 5 minutes. Add the cinnamon, nutmeg, and allspice and cook for a further couple of minutes cooking, until the mixture is quite dry.
3. Place a big pot over medium heat. Add the milk and let it warm up for a while. Add the butter and let it melt.
4. Preheat oven to 392°F (200°C).

Preview

See Also:

Show details