Recipe: Yummy 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. How to make an easy Greek moussaka - the ultimate guide! Layer up roasted eggplant Moussaka is one of the most well known and traditional Greek recipes with as many versions as Well it's obviously going to be easier and quicker to make without potatoes, but also I just don't think the recipe needs it.

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 cook Moussaka - quick one pan using 18 ingredients and 3 steps. Here is how you cook it.

Ingredients of Moussaka - quick one pan

1. Prepare 3 tbsp of olive oil.
2. It's 500 grams of minced lamb.
3. Prepare 1 of large aubergine sliced, then salted on paper, then rinsed, then chared.
4. Prepare 1/2 jar of passata.
5. You need 3 tbsp of tomato puree.
6. It's 2 tbsp of heaped cinnamon.
7. You need 1 tbsp of paprika.
8. You need 1 tin of baby potatoes (optional).
9. Prepare 1 of diced onion.
10. It's 3 tsp of diced garlic... can be squeeze garlic.
11. It's Splash of white wine.
12. It's 1 handful of Chopped mint.
13. You need 2 tbsp of oregano.
14. It's 1 block of feta cheese crumbled.
15. It's of plenty of salt and pepper.
16. It's 1 of bay leaf.
17. You need 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. 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. In summer, I really prefer grilling the eggplant. It saves on having to clean up an extra pan and I like the.

Moussaka - quick one pan step by step

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.

First-generation Greek American, Lynn Livanos Athan has published many recipes. She has culinary school training and teaches Greek cooking. In a large sauté pan, brown the ground beef until the pink color disappears. Freezer Notes: Once the baked moussaka has completely cooked, cut serving-size pieces, double-wrap in foil and freeze. Same Series: Two finger moussaka is cooked in cartoon pan.

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