Moussaka can be eaten any time of the year, however, this hearty meal served with a side salad or on its own, makes for a great winter warmer. Whilst the traditional Greek recipe has a white (béchamel) sauce, this take on the traditional Greek recipe is not only a great lunch or dinner option, but makes for absolutely delicious leftovers. This particular recipe is less time consuming than the original one, we figured you’d like to have a day to yourself without spending hours in the kitchen- unless that’s your thing!
There are many variations when it comes to making a moussaka and once you’ve made it a few times you’ll have your own way of making it but the basic ingredients of eggplant, mince and potato are recipe staples. This recipe is taken from the Woolworths website. To purchase all your ingredients through Woolworths with added Cashback click here.
Easy To Make Moussaka Recipe – Serves 4
4 medium potatoes (about 650g, with skin on)
2 tbs olive oil
1 brown onion, finely chopped
1 medium eggplant, sliced or cut into 2cm cubes
2 garlic cloves, crushed
500g Lamb or beef Mince
2 tbs tomato paste
700ml bottle Pasta Sauce or Passata
1 tsp dried oregano
½ tsp ground cinnamon
½ tsp ground allspice
1 cup Shredded Tasty Cheese
Flat-leaf parsley leaves, to garnish
- Preheat oven to 200°c. Place the potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat. Simmer for 15 minutes, or until tender. Drain and cool. Cut into 5mm-thick slices.
- Meanwhile, heat the oil in a large, deep frying pan over medium-high heat. Add onion, eggplant and garlic. Cook, stirring occasionally, for 10 minutes or until eggplant is tender and golden. Transfer to a plate.
- Reduce heat to medium. Add mince to the pan and cook for 10 minutes, using a wooden spoon to break up lumps, until browned. Add tomato paste, pasta sauce, oregano, cinnamon and allspice to mince mixture and stir. Bring to the boil. Return eggplant mixture to mince.
- Reduce heat to medium-low and simmer for 10 minutes or until thickened slightly. Transfer mixture to an 8-cup capacity baking dish. Cover with potato slices, overlapping slightly. Sprinkle cheese over potato. Bake for 25 minutes or until cheese is melted and golden. Garnish with parsley leaves.
Our Healthy Tip: To cut down on frying and oils you can grill the eggplant instead of frying it and add the onions and garlic into the mince mixture from the start (see step 3). Then layer the eggplant in the dish and pour the mince mixture over the layers and proceed to step 4.
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