Moussaka – quick one pan. Transfer eggplant to prepared dish, spreading in an even layer. 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.
After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Remove to a paper towel to drain.
Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, moussaka – quick one pan. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Moussaka – quick one pan is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Moussaka – quick one pan is something which I have loved my entire life. They’re fine and they look wonderful.
Transfer eggplant to prepared dish, spreading in an even layer. 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.
To get started with this particular recipe, we have to prepare a few ingredients. You can have moussaka – quick one pan using 18 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Moussaka – quick one pan:
- {Prepare 3 tbsp of olive oil.
- {Take 500 grams of minced lamb.
- {Make ready 1 of large aubergine sliced, then salted on paper, then rinsed, then chared.
- {Take 1/2 jar of passata.
- {Take 3 tbsp of tomato puree.
- {Prepare 2 tbsp of heaped cinnamon.
- {Take 1 tbsp of paprika.
- {Get 1 tin of baby potatoes (optional).
- {Take 1 of diced onion.
- {Make ready 3 tsp of diced garlic… can be squeeze garlic.
- {Make ready Splash of white wine.
- {Take 1 handful of Chopped mint.
- {Prepare 2 tbsp of oregano.
- {Get 1 block of feta cheese crumbled.
- {Get of plenty of salt and pepper.
- {Take 1 of bay leaf.
- {Take 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).
- {Make ready 2 of beef oxo cubes crumbled in.
Add the oregano, cinnamon, nutmeg and garlic, and cook until fragrant. 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.
Instructions 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.
Serve over whole-wheat pasta or with potatoes. Place a layer of eggplant in the pan, following with a layer of tomato mixture. Sprinkle with breadcrumbs and grated cheese. Repeat as many times as you have eggplant to last. Freezer Notes: Once the baked moussaka has completely cooked, cut serving-size pieces, double-wrap in foil and freeze.
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