Recipe: Perfect Moussaka - quick one pan

Moussaka - quick one pan. Cooks Professional Stainless Steel Sauté Pan with Glass Lid, Non-Stick, Large Capacity, Suitable for All Hobs Including Induction (Sauté Pan with Side Handles) https. Moussaka is a scrumptious signature Greek dish that brings the flavours and traditions of the Mediterranean to your plate. How to make an easy Greek moussaka - the ultimate guide!

This moussaka is a cheat's quick version. James Martin uses ready-made or leftover white sauce to speed up the process. To save on washing up, use the same pan with a little more olive oil and fry off the onions and garlic. You can have Moussaka - quick one pan using 18 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Moussaka - quick one pan

1. Prepare 3 tbsp of olive oil.
2. It's 500 grams of minced lamb.
3. You need 1 of large aubergine sliced, then salted on paper, then rinsed, then chared.
4. You need 1/2 jar of passata.
5. Prepare 3 tbsp of tomato puree.
6. It's 2 tbsp of heaped cinnamon.
7. You need 1 tbsp of paprika.
8. Prepare 1 tin of baby potatoes (optional).
9. Prepare 1 of diced onion.
10. Prepare 3 tsp of diced garlic... can be squeeze garlic.
11. Prepare Splash of white wine.
12. It's 1 handful of Chopped mint.
13. You need 2 tbsp of oregano.
14. You need 1 block of feta cheese crumbled.
15. You need of plenty of salt and pepper.
16. You need 1 of bay leaf.
17. It's 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).
18. You need 2 of beef oxo cubes crumbled in.

After five minutes turn the heat up and add the lamb to brown it, then add the. Moussaka is to the Greek what Lasagna is to Italians. A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with a Well, I like to think they do. I have visions of Greek Mamas having heated debates about what makes a great moussaka, arguing over earth shattering things like First-generation Greek American, Lynn Livanos Athan has published many recipes.

Moussaka - quick one pan instructions

1. 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..
2. 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..
3. 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.

She has culinary school training and teaches Greek cooking. In a large sauté pan, brown the ground beef until the pink color disappears. This was delicious but definitely takes a while (as I think any moussaka recipe does). The lamb sauce, however, produced A TON of liquid in the pan - I transferred a fair amount of liquid when I layered but. Eggplant Moussaka originates from the Mediterranean region of the globe, but most commonly hails There are many recipes out there on how to do a quicker version.