Slow Cooker Hot Bean Gazpacho Soup Recipe2018-11-03
- Yield : 8 soup bowls
- Servings : 8
- Prep Time : 10m
- Cook Time : 4:00 h
- Ready In : 4:10 h
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This information is per serving.
- 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
Boil water in a saucepan. Put the aubergines in boiling water for 2 minutes. Then remove and pat dry. Leave to one side.
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.
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.
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.
Set turbo oven to 410°F(210°C). Cover turbo oven and cook for 20-25 minutes until bubbling. Serve oven baked moussaka hot.