Moussaka Recipe With Beef Mince

Healthy Moussaka Supergolden Bakes

WebAug 26, 2019 · I have created a lighter moussaka recipe by using extra lean beef mince, grilling or pan-frying the aubergines and replacing the …

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.

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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.

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Easy Moussaka Recipe (Ultimate Guide!) Scrummy Lane

WebSep 7, 2022 · Heat a little olive oil in a large saucepan, then cook the onion for a few minutes. Add the garlic, cinnamon & oregano and cook for a …

1. Pre-heat the oven to 355F/180C. Lay the eggplant/aubergine slices on large baking trays and brush each side with a little olive oil. Bake for about 25 minutes or until the slices are soft.
2. Meanwhile, make your meat sauce. Heat a little olive oil in a large saucepan, then cook the onion for a few minutes. Add the garlic, cinnamon & oregano and cook for a minute longer.
3. To make the béchamel, melt the butter in a medium saucepan, then stir in the flour until you have a paste.
4. Divide the eggplant/aubergine slices into 3. Take the first pile and line the bottom of a 12 x 9 inch baking dish with them. Top with half of the meat sauce.

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