Line two large baking trays with foil. Don't worry if lumps do form; use a whisk to beat them out. Sauté for 2-3 minutes until they caramelize nicely. Tip: Cooking the roux paste for the initial 2-3 mins before you slowly add the milk is essential as it makes sure that the flour becomes fully incorporated, which gives you a smooth, thick sauce. Whisk in milk gradually until sauce is smooth and thick. Lay the aubergine slices on top, slightly overlapping. To serve, defrost thoroughly in the fridge overnight before reheating. Let sit for 30 … Stir the meat into the pan, breaking it up as you stir. one third of the aubergine slices in the base of the prepared dish Allow the sauce to cool slightly before adding the eggs, to avoid them scrambling. Fibre 3.6g, Add 400g tinned chopped tomatoes, 200ml stock (made using. Toss the eggplants, potatoes, olive oil, 1/2 cup water and 1/2 teaspoon each salt and pepper in a large bowl, then spread the vegetables on the baking sheet. Privacy policy. Bake for 50 mins-1 hr until bubbling and golden. Spoon a layer of meat sauce on top, then pour 1/3 of the white sauce over the meat. Cook over a low heat for 2-3 mins, stirring. Tip: Browning the mince helps improve the depth of flavour and also gives the beef a more appetising golden colour. Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray. 820 kcals, 58g fat (24g of which is Stir in 30g finely grated pecorino cheese, ½-1 tsp freshly grated nutmeg and some seasoning. Lower oven to 180C/fan 160C/gas 4. Brushing will help a little go along way. Slice the aubergines into 1cm thick lengthways slices, then lay them on the oiled baking sheets. Coarsely chop the onion and add to pan. Remove from the oven and set aside to cool. Pour in the wine and briefly cook until most of the liquid has evaporated. Heat 1 tbsp oil in a large, wide sauté pan. Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. Sprinkle over 40g crumbled reduced-fat salad cheese and top with extra nutmeg. Stir in most of a 15g pack of roughly chopped flat-leaf parsley, if using. Brush with the oil and lemon mix, then season with pepper. Oops! Protein 29.4g To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Stir in garlic, oregano, cloves and cinnamon. Prick the slices with a fork and use 2 tbsp oil to brush them on both sides. Brush both sides of each slice of aubergine with oil; season with salt and pepper and arrange slices on prepared baking trays. Tip: Aubergines are very sponge-like so tend to absorb a lot of oil when fried. Don’t forget to screenshot before you go shopping. Cover with foil and roast in preheated oven until softened, about 20 to 25 minutes. To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. My version We've made a shopping list so you can get everything you need to make this wonderfully comforting moussaka. In another pan, melt 50g butter, then stir in 50g plain flour to make a roux paste. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. 3 eggs, separated to get 3 yolks and 1 white, 2 large aubergines, sliced lengthways into 1½cm thick slices, salt and freshly ground black pepper, to taste. Season to taste with salt and nutmeg; remove sauce from heat and allow to cool for 5 to 10 minutes. Meanwhile, heat ½ tbsp oil in a large, deep, lidded nonstick pan over a low heat. Gently heat until just steaming, then set aside to infuse for 5 mins. Pour the béchamel sauce on top to ensure a thick covering. Bake for 25-30 mins or until tender. Strain and discard the flavourings. Trim and thinly slice lengthways 3-4 aubergines (about 1kg) and arrange the slices in a single layer on the trays. The eggs whisked into the sauce help it to puff up and rise, and finishing with the cheese helps give the dish a delicious golden crust. Authentic Greek Cypriot Moussaka | Taverna by Georgina Hayden Add beef mince in batches and cook until browned; stir in tomatoes, tomato passata and bay leaf. Add the carrots and fry for 2 mins more. Cook and stir over a high heat until the meat is no longer pink. Spoon the rest of the meat mixture on top. Spread 2 big spoonfuls of the meat mixture on the bottom of an ovenproof dish (about 28 x 20 x 6cm deep). Season with some pepper, add all the oregano and half the parsley, cover, then simmer on a low heat for 50 mins, stirring occasionally. Preheat the oven to gas 4, 180°C, fan 160°C. contains 325 kcals, 15g fat (5g sat fat) Top with a layer of aubergine, then repeat twice, finishing with a final layer of aubergine. Remove the lid for the final 10-15 mins if there is a lot of liquid; it needs to be quite thick. Re-heat until piping hot. Put ½ onion, 1 bay leaf and 500ml milk in a pan. Season with salt and pepper; cover pan and simmer sauce for 15 minutes or until slightly thickened. Something went wrong. Pour and spread this over the meat to cover it. We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. Gradually whisk in the warm milk to make a smooth sauce. Season to taste. Increase the heat to high and pour in 100ml white wine, if using. Beat the eggs in a bowl. New! Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. Fry 500g lean beef mince over a high heat for 3-4 mins until well browned. Heat oven to 200C/fan 180C/ gas 6. Tip in the tomatoes, tomato purée and 1 tbsp water (mixed with any juices left in the can), then stir to break up the tomatoes. Drizzle 4 tbsp of the oil over the slices of aubergine and fry them … Simmer, stirring constantly, for 5 mins or until thickened. Fry 500g lean beef mince over a high heat for 3-4 mins until well browned. Tip: Topping the beef and aubergine layers with thick béchamel sauce is key to a moussaka. Mix the rest of the oil with the lemon juice. Please try again. Set aside. For more tips on freezing and defrosting food, read our article. Leave to stand for 20 mins to allow the moussaka to set a little before serving. Good Food Deal Discard the bay leaf and season to taste. Meanwhile, make the béchamel. Stir in 1 heaped tsp ground cinnamon and 1 tbsp tomato purée; cook for 2 mins. sat fat) and 1.06g salt. Serve with a salad of tomato, red onion and rocket. If you continue to use this site, we’ll assume that you’re happy to receive all cookies. Bake for 30-40 mins until bubbling around the edges and the top is puffed and golden. and 0.65g salt. Bring to the boil, then simmer very gently, partially covered but stirring now and then, for 30-40 mins until reduced. Finely chop the garlic and add to pan along with thyme and sugar. Uncover, stir in 5 finely chopped garlic cloves and 2 tsp dried oregano and cook for 5 mins, stirring occasionally. Tip in the onion and garlic, then fry for 6-8 mins until … Lower oven temperature to 180 C / Gas 4. Whisk egg yolks and egg white with a fork; stir eggs into the cooled white sauce, whisking well to combine. Get the Cooks Professional Espresso Maker for just £39.99, Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice, 2 good handfuls chopped flat-leaf parsley. The eggs whisked into the sauce help it to puff up and rise, and finishing with the cheese helps give the dish a delicious golden crust. Can be done a day ahead and refrigerated overnight. Sprinkle with the remaining parsley, if using, just before serving. Melt butter in a saucepan over medium-low heat; add flour and stir well for 1 or 2 minutes to cook. The email addresses you've entered will not be stored and will only be used to send this email. Heat oil in a frying pan over medium heat; stir in onion and cook until softened, about 5 minutes. While the meat cooks (unless you are doing this a day ahead) prepare the aubergines. Increase the oven temperature to gas 5, 190°C, fan 170°C. Stir in 1 heaped tsp ground cinnamon and 1 tbsp tomato purée; cook for 2 mins. To serve, defrost thoroughly in the fridge overnight before reheating. Spoon a third of the beef mixture into a 2.5ltr baking dish. Place a pot over high heat and add the olive oil. Don't forget to screenshot the ingredients list at the bottom before you go shopping. Heat oil in a frying pan over medium heat; stir in onion and cook until softened, about 5 minutes. Season with pepper. Return the onion mixture to the pan with the mince and reduce the heat to medium. Heat a frying pan over a high heat. Stir in garlic, oregano, cloves and cinnamon. For more tips on freezing and defrosting food, read our article Love Your Freezer. Season with salt and pepper; cover pan and simmer sauce for 15 minutes or until slightly thickened. A light and healthy, but rich-tasting Greek-style dish. Top with grated Parmesan cheese. Moussaka is traditionally made with minced lamb but I use beef mince in this recipe and it is just as delicious. béchamel sauce is key to a moussaka. Roast until tender, about 45 minutes, tossing the vegetables about halfway through. Add beef mince in batches and cook until browned; stir in tomatoes, tomato passata and bay leaf. Cover and cook for 10 mins until softened. Set aside to cool for 5 mins, then whisk in 2 eggs. Bake for 20-25 mins until soft, then set aside. Bring to the boil, then simmer for 1 min. Re-heat until piping hot. Use a nonstick pan and ensure it's very hot before adding the mince so you don't need to use any oil. Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes. Don’t forget to screenshot before you go shopping!3-4 aubergines (about 1kg), trimmed and thinly sliced lengthways 2½ tbsp olive oil 1 large onion, finely chopped 1 celery stick, finely chopped 1 large carrot, finely chopped 5 garlic cloves, finely chopped 2 tsp dried oregano 500g pack lean beef mince 1 heaped tsp ground cinnamon 1 tbsp tomato purée 100ml white wine (optional) 400g tin chopped tomatoes ½ beef stock cube, made up to 200ml 1 bay leaf 15g fresh flat-leaf parsley, roughly chopped (optional), For the béchamel sauce ½ onion 1 bay leaf 500ml milk 50g butter 50g plain flour 30g pecorino cheese, finely grated ½-1 tsp freshly grated nutmeg 2 eggs 40g reduced-fat salad cheese, crumbled, of the reference intake Tip: Adding warm (rather than cold) milk to a roux base makes it easier to incorporate, so it's less likely to go lumpy. Leave moussaka to settle for 8-10 mins, then scatter over some chopped parsley and cut into squares. Brush a little of the remaining oil onto 2 large baking sheets. With layers of tender aubergine, creamy béchamel and lightly-spiced meat, moussaka is a winning Greek dish and, what's more, it's easy to make your own from scratch. Lightly grease a deep baking dish. Baking is a much healthier method of cooking as you can control the amount of oil absorbed. Tip: Using a classic sofrito base (onion, celery and carrot) adds flavour to the moussaka and also helps to bulk it out, meaning that less meat can be used, reducing fat and cost. If the top is darkening too quickly, loosely cover the dish with foil. Add 400g tinned chopped tomatoes, 200ml stock (made using ½ beef stock cube) and 1 bay leaf. Increase the heat to high and pour in 100ml white wine, if using. Sprinkle with the rest of the cheese, a little cinnamon and a grating of pepper. Preheat oven to 200 C / Gas 6. A serving of classic moussaka contains Slacken the cornflour with a little of the yogurt, stir in the rest of the yogurt, then mix this into the eggs with half the cheese.