Oven Baked Moussaka
- Cuisine: Greek
- Course: Main Dish
- Skill Level: Beginner
-
Add to favorites
- Servings: 4
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
Average Member Rating
(5 / 5)
1 People rated this recipe
Related Recipes:
-
Slow Cooker Avgolemono Soup
-
Oven Roasted Pear and Fig Salad with Feta Cheese
-
White Bean Salad Recipe
-
Pressure Cooker Lamb Stew Recipe
-
CrockPot Lamb Shank Stew Recipe
Oven baked moussaka.Very easy and delicious Greek meal.Minced lamb with vegetables and cheese cooked in halogen(turbo) oven.
Ingredients
- 2-3 aubergines,sliced
- olive oil
- 1 large yellow onion,peeled and chopped
- 2 cloves garlic,peeled and crushed
- 1 pound (480 g) lamb mince
- 1 cup chopped tomatoes
- 1 teaspoon dried mint
- 2 teaspoons tomato puree
- 2 teaspoons cinnamon powder
- salt and freshly ground black pepper to taste
- 1 cup (250 ml) low-fat creme fraiche
- 1 2/3 oz (50 g) mature Cheddar cheese grated
Method
Step 1
Boil water in a saucepan. Put the aubergines in boiling water for 2 minutes. Then remove and pat dry. Leave to one side.
Step 2
Heat olive oil in a sauté pan and fry the onion and garlic. Add the lamb mince and cook until browned. Add the tomatoes,tomato purée,mint,cinnamon,salt,black pepper. Cook for additional 2-3 minutes.
Step 3
Put a layer of lamb mince in ovenproof dish,followed by a layer of aubergine. Continue alternating lamb mince and aubergine,finishing with a layer of lamb.
Step 4
Combine the crème frâche with grated Parmesan cheese in a mixing bowl. Mix well and pour cheese mixture over the final layer of mince. Garnish with sprinkle of cheese. Arrange ovenproof dish on low grilling rack of turbo oven.
Step 5
Set turbo oven to 410°F(210°C). Cover turbo oven and cook for 20-25 minutes until bubbling. Serve oven baked moussaka hot.
Most Viewed Posts
- Slow Cooker Lemon-Garlic Chicken (652,385)
- Pressure Cooker Chicken in Beer (95,785)
- Slow Cooker Tomato Tortellini Soup Recipe (91,501)
- Oven Baked Haddock (66,118)
- Slow Cooker Sausages in Beer (66,063)
