Moussaka – quick one pan. Transfer eggplant to prepared dish, spreading in an even layer. In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley.
Turn the heat up to high, and then deglaze. In Greece, moussaka is made with beef or lamb, layers of sliced eggplant and a creamy béchamel sauce all baked together in the oven. This variation takes plenty of liberties to make it easy, quick and healthful.
Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to make a special dish, moussaka – quick one pan. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Transfer eggplant to prepared dish, spreading in an even layer. In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley.
Moussaka – quick one pan is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Moussaka – quick one pan is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook moussaka – quick one pan using 18 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Moussaka – quick one pan:
- {Take 3 tbsp of olive oil.
- {Get 500 grams of minced lamb.
- {Take 1 of large aubergine sliced, then salted on paper, then rinsed, then chared.
- {Take 1/2 jar of passata.
- {Make ready 3 tbsp of tomato puree.
- {Make ready 2 tbsp of heaped cinnamon.
- {Get 1 tbsp of paprika.
- {Prepare 1 tin of baby potatoes (optional).
- {Get 1 of diced onion.
- {Take 3 tsp of diced garlic… can be squeeze garlic.
- {Prepare Splash of white wine.
- {Take 1 handful of Chopped mint.
- {Take 2 tbsp of oregano.
- {Get 1 block of feta cheese crumbled.
- {Prepare of plenty of salt and pepper.
- {Make ready 1 of bay leaf.
- {Prepare of Sugar (optional this is to taste subject the sweetness of the tomatoes you need to taste at the end if its bitter add sugar).
- {Take 2 of beef oxo cubes crumbled in.
Serve over whole-wheat pasta or with potatoes. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring. Freezer Notes: Once the baked moussaka has completely cooked, cut serving-size pieces, double-wrap in foil and freeze.
Steps to make Moussaka – quick one pan:
- Use a large frying pan or wok, add the oil and the onion and garlic start to brown, once softened add the mince beef, start to brown, breaking up any large pieces with a spoon. turn up the heat to medium high. Now add the tomato puree, and passata. give it a good stir add the herbs. Save some mint for decoration later..
- Add a splash of wine, and the potatoes, slice the aubergines and add them too! Don't forget the stock.. Bring to a good simmer adding the salt and pepper and the rest of the ingredients. If you have time you can simmer it for longer, longer the better but this is a fantastic mid week meal..
- Simmer for 10 – 15 mins, taste adjust the seasoning, crumble the feta cheese over the top, then place under the grill until brown. Serve with salad, crusty bread, its up to you ! Enjoy.
Defrost in the usual manner and reheat in microwave (or oven) for a delicious, quick meal, when there's little time to cook and dinner is ready and waiting in the freezer! Moussaka is one of the most well known and traditional Greek recipes with as many versions as there are Greek yia-yias (grandmas!). I ate many while living in Greece, and nearly all were delicious! A classic moussaka is made of ground lamb (lamb mince), but I've found that most restaurants in Greece make theirs out of ground beef (beef mince). Heat a frying pan and add butter, coconut or olive oil.
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