How to Prepare Homemade Moussaka – quick one pan

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.

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, moussaka – quick one pan. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Moussaka – quick one pan is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Moussaka – quick one pan is something which I’ve loved my entire life.

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.

To get started with this particular recipe, we must prepare a few ingredients. You can have 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:

  1. {Prepare of olive oil.
  2. {Take of minced lamb.
  3. {Make ready of large aubergine sliced, then salted on paper, then rinsed, then chared.
  4. {Take of passata.
  5. {Prepare of tomato puree.
  6. {Prepare of heaped cinnamon.
  7. {Make ready of paprika.
  8. {Prepare of baby potatoes (optional).
  9. {Get of diced onion.
  10. {Take of diced garlic… can be squeeze garlic.
  11. {Make ready of white wine.
  12. {Take of Chopped mint.
  13. {Make ready of oregano.
  14. {Get of feta cheese crumbled.
  15. {Take of plenty of salt and pepper.
  16. {Get of bay leaf.
  17. {Get 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. {Make ready 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:

  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.

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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