Moussaka - quick one pan. 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 thick Here's a quick look at each of these components - or if you prefer, watch the recipe video below or skip straight to the recipe! This moussaka is a cheat's quick version.

After five minutes turn the heat up and add the lamb to brown it, then add the. 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. You can have Moussaka - quick one pan using 18 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Moussaka - quick one pan

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

Make our easy moussaka for an instant crowd pleaser. Heat a frying pan over a high heat. Moussaka is probably one of my ultimate favorite comfort foods of all times! Unfortunately, it also happens to be one of those dishes that's just darn Now, moussaka is a tad time consuming to make, seeing as how it has so many different steps to it, but believe me when I say it's still incredibly easy to.

Moussaka - quick one pan instructions

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.

Moussaka traditionally is a common eggplant and potato-based dish, originating from the Middle Eastern. That's why I love this variation on the classic moussaka. It's so quick and practical, that it's one of my go-to recipes when I'm just too tired to cook anything after work. Warm a large pan over a high heat. Sprinkle the first layer of moussaka with half of the cheese. then form another layer just like this one.