How to Cook Tasty Moussaka - quick one pan

Moussaka - quick one pan. A very traditional Greek Moussaka recipe made with thick layers of eggplant, beef in tomato sauce, topped with béchamel sauce. 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 Make our easy moussaka for an instant crowd pleaser.

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. It's 3 tbsp of olive oil.
2. Prepare 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. It's 3 tbsp of tomato puree.
6. Prepare 2 tbsp of heaped cinnamon.
7. You need 1 tbsp of paprika.
8. It's 1 tin of baby potatoes (optional).
9. You need 1 of diced onion.
10. You need 3 tsp of diced garlic... can be squeeze garlic.
11. You need Splash of white wine.
12. Prepare 1 handful of Chopped mint.
13. It's 2 tbsp of oregano.
14. Prepare 1 block of feta cheese crumbled.
15. You need of plenty of salt and pepper.
16. You need 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. It's 2 of beef oxo cubes crumbled in.

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. A moussaka without the faff of a béchamel sauce.

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.

Rich and delicious - one for the Dinner-Party MOB. Finely chop the onions and cloves of garlic. Fry in a large sauce pan until soft and add your lamb mince. Transfer the lamb to a large strainer set over a bowl and drain; discard any liquid left in the pan. Freezer Notes: Once the baked moussaka has completely cooked, cut serving-size pieces, double-wrap in foil and freeze.

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