Don’t forget to screenshot before you go shopping!3-4 aubergines (about 1kg), trimmed and thinly sliced lengthways 2½ tbsp olive oil 1 large onion, finely chopped 1 celery stick, finely chopped 1 large carrot, finely chopped 5 garlic cloves, finely chopped 2 tsp dried oregano 500g pack lean beef mince 1 heaped tsp ground cinnamon 1 tbsp tomato purée 100ml white wine (optional) 400g tin chopped tomatoes ½ beef stock cube, made up to 200ml 1 bay leaf 15g fresh flat-leaf parsley, roughly chopped (optional), For the béchamel sauce ½ onion 1 bay leaf 500ml milk 50g butter 50g plain flour 30g pecorino cheese, finely grated ½-1 tsp freshly grated nutmeg 2 eggs 40g reduced-fat salad cheese, crumbled, of the reference intake Spoon a layer of meat sauce on top, then pour 1/3 of the white sauce over the meat. Pour the béchamel sauce on top to ensure a thick covering. Fry 500g lean beef mince over a high heat for 3-4 mins until well browned. Our step-by-step recipe swaps lamb for lean beef to create a lighter family dinner. If the top is darkening too quickly, loosely cover the dish with foil. To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Uncover, stir in 5 finely chopped garlic cloves and 2 tsp dried oregano and cook for 5 mins, stirring occasionally. Finely chop the garlic and add to pan along with thyme and sugar. sat fat) and 1.06g salt. To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes. For more tips on freezing and defrosting food, read our article Love Your Freezer. Tip: Using a classic sofrito base (onion, celery and carrot) adds flavour to the moussaka and also helps to bulk it out, meaning that less meat can be used, reducing fat and cost. Cover with foil and roast in preheated oven until softened, about 20 to 25 minutes. Carbohydrate 23.5g Tip: Adding warm (rather than cold) milk to a roux base makes it easier to incorporate, so it's less likely to go lumpy. Bake for 30-40 mins until bubbling around the edges and the top is puffed and golden. Lay the aubergine slices on top, slightly overlapping. Don't forget to screenshot the ingredients list at the bottom before you go shopping. Slice the aubergines into 1cm thick lengthways slices, then lay them on the oiled baking sheets. With layers of tender aubergine, creamy béchamel and lightly-spiced meat, moussaka is a winning Greek dish and, what's more, it's easy to make your own from scratch. Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 … Stir in garlic, oregano, cloves and cinnamon. Heat oven to 200C/fan 180C/ gas 6. Sauté for 2-3 minutes until they caramelize nicely. Don’t forget to screenshot before you go shopping. Set aside to cool for 5 mins, then whisk in 2 eggs. Oops! Slacken the cornflour with a little of the yogurt, stir in the rest of the yogurt, then mix this into the eggs with half the cheese. Add beef mince in batches and cook until browned; stir in tomatoes, tomato passata and bay leaf. Tip in the onion and garlic, then fry for 6-8 mins until … Cook over a low heat for 2-3 mins, stirring. Something went wrong. Preheat the oven to gas 4, 180°C, fan 160°C. Season to taste with salt and nutmeg; remove sauce from heat and allow to cool for 5 to 10 minutes. Stir in 1 heaped tsp ground cinnamon and 1 tbsp tomato purée; cook for 2 mins. Stir the meat into the pan, breaking it up as you stir. Mix in the remaining parsley. Meanwhile, heat ½ tbsp oil in a large, deep, lidded nonstick pan over a low heat. one third of the aubergine slices in the base of the prepared dish Leave to stand for 20 mins to allow the moussaka to set a little before serving. The email addresses you've entered will not be stored and will only be used to send this email. Lower oven temperature to 180 C / Gas 4. If you continue to use this site, we’ll assume that you’re happy to receive all cookies. Strain and discard the flavourings. Meanwhile, make the béchamel. béchamel sauce is key to a moussaka. We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. Allow the sauce to cool slightly before adding the eggs, to avoid them scrambling. Spoon the rest of the meat mixture on top. Can be done a day ahead and refrigerated overnight. Top with grated Parmesan cheese. Pour and spread this over the meat to cover it. Please try again. Top with a layer of aubergine, then repeat twice, finishing with a final layer of aubergine. Place a pot over high heat and add the olive oil. Whisk in milk gradually until sauce is smooth and thick. Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. Spread 2 big spoonfuls of the meat mixture on the bottom of an ovenproof dish (about 28 x 20 x 6cm deep). A light and healthy, but rich-tasting Greek-style dish. Bake for 20-25 mins until soft, then set aside. Heat oil in a frying pan over medium heat; stir in onion and cook until softened, about 5 minutes. Authentic Greek Cypriot Moussaka | Taverna by Georgina Hayden Lower oven to 180C/fan 160C/gas 4. Roast until tender, about 45 minutes, tossing the vegetables about halfway through. Stir in most of a 15g pack of roughly chopped flat-leaf parsley, if using. Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. Cook and stir over a high heat until the meat is no longer pink. Add 400g tinned chopped tomatoes, 200ml stock (made using ½ beef stock cube) and 1 bay leaf. To serve, defrost thoroughly in the fridge overnight before reheating. Sprinkle over 40g crumbled reduced-fat salad cheese and top with extra nutmeg. Toss the eggplants, potatoes, olive oil, 1/2 cup water and 1/2 teaspoon each salt and pepper in a large bowl, then spread the vegetables on the baking sheet. Don't worry if lumps do form; use a whisk to beat them out. Increase the heat to high and pour in 100ml white wine, if using. Increase the heat to high and pour in 100ml white wine, if using. Get the Cooks Professional Espresso Maker for just £39.99, Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice, 2 good handfuls chopped flat-leaf parsley. Coarsely chop the onion and add to pan. In another pan, melt 50g butter, then stir in 50g plain flour to make a roux paste. and 0.65g salt.