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Moussaka recipes

Our top 3 of 20 Moussaka recipes

Moussaka Recipe at MyDish

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Moussaka

by karen507d

by karen507dViewed 2420 times


    Description

    This low-fat alternative is a treat for any plate. If you wish, you can prepare the aubergine in advance and store in a container in the fridge.

    Method

    1. 1. Preheat the oven to 180c/350f/Gas Mark 4
    2. 2. Dry-fry the onion in a pan until soft.
    3. 3. Add the garlic and the lamb. Cook quickly until the meat is well sealed.
    4. 4. Add the thyme, tomatoes and tomato puree. Simmer gently and season with salt and pepper.
    5. 5. Cut the aubergine into thin slices. Place on a non-stick baking tray. Season with plenty of salt and pepper.
    6. 6. Grill for 2-3 minutes on each side until golden.
    7. 7. Place alternate layers of the lamb mixture and aubergine in an ovenproof dish.
    8. 8. Combine the yogurt with the beaten egg and the mustard, season well and pour over the lamb.
    9. 9. Bake in the oven for 30-35 minutes or until golden brown. Serve with a crisp green salad.

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    Ingredients

    • 1 Large Onion
    • 2 Garlic cloves crushed
    • 1lb / 450g Lean minced Lamb
    • 1 tbsp Fresh Thyme chopped
    • 1 can / 400g Copped Tomatoes
    • 1 tbsp Tomato Puree
    • 1 Large Aubergine
    • 1 Egg Beaten
    • 1 tsp English Mustard Powder
    •  Salt and freshly Ground Black Pepper
    • 300ml / ½ pint Low-fat natural Yogurt
    Moussaka Recipe at MyDish

    3
    based on 5 reviews

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    Moussaka

    by Antonia

    by AntoniaViewed 1537 times


      Description

      A simple version of Moussaka with lamb mince and layers of potato but no aubergine!

      Method

      1. 1. Preheat the oven to 200°C, gas mark 6.

      2. 2. Fry the mince and onion in a large saucepan until golden brown. Drain off excess juices.

      3. 3. Add the sauce and cook for 1 min.

      4. 4. Arrange half the potatoes in the base of a ovenproof dish,
      5. top with the mince and then layer the remaining potatoes on top.

      6. 5. Mix together the egg and yoghurt and pour over the potatoes.

      7. 6. Sprinkle over the cheese and bake for 1 hour until golden brown.

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      Ingredients

      • 800g lean minced lamb
      • 2 onion, chopped
      • 500g tomato and basil sauce
      • 800g potatoes, thinly sliced
      • 2 egg, beaten
      • 300g Greek yoghurt
      • 100g Cheddar cheese, grated
      Lamb Moussaka Recipe at MyDish

      3
      based on 1 reviews

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      Lamb Moussaka

      by ractro97

      by ractro97Viewed 1974 times


        Description

        Try serving this with a Greek salad. Combine tomato wedges with sliced cucumbers, capsicum, reduced-fat feta and olives. Toss with a fat-free salad dressing and enjoy

        Method

        1. Preheat oven to 190'C.

        2. Heat a large saucepan over high heat. Add onion, garlic and mince and cook for 5-6 minutes or until brown.

        3. Add mushrooms, tomatoes, stock and herbs. Bring to the boil. Reduce heat to low and simmer uncovered, stirring for 10 minutes or until mixture thickens.

        4. Spoon half mince mixture into a large ovenproof baking dish. Cover with eggplant slices. Spoon over remaining mince. Arrange sliced potatoes on top in an overlapping layer.

        5. Beat egg, cottage cheese and yoghurt in a bowl until smooth. Season to taste with salt and pepper. Spread over potatoes and bake in oven for 45 minutes or until topping is set and golden brown.

        6. 4.5 points / 4 serves

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        Ingredients

        •  
        • INGREDIENTS
        • 1 medium onion. finely chopped
        • 2 clove garlic. crushed
        • 400g extra lean lamb mince
        • 175g mushrooms. finely sliced
        • 400g canned chopped tomatoes
        • 1 whole stock cube (vegetable). dissolved in 2/3 cup (150ml) hot water
        • 1 tsp fresh thyme (or oregano). chopped
        • 1 whole eggplant. thinly sliced
        • 400g potato. parboiled. sliced
        • 1 whole egg. lightly beaten
        • 100g low fat cottage cheese (or low-fat ricotta)
        • 150g skim plain yoghurt
        Moussaka Recipe Recipe at MyDish

        5
        based on 1 reviews

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        Moussaka Recipe

        by louishotels

        by louishotelsViewed 1 times


          Description

          LOUIS HOTELS Celebrate! The 70 Years Young!! AND share with YOU 70 Most Popular Recipes selected by our guests

          Method

          1. Preheat oven to moderate.
          2. Heat oil in a pan and fry eggplant, courgette and potato slices until golden brown.
          3. Drain well on absorbent paper.
          4. In a rectangular dish, arrange a layer each of potatoes, eggplant and courgettes in this order.
          5. Sprinkle with seasoning.
          6. Spread with meat sauce.
          7. Repeat layers and seasoning finishing with the mornay sauce and grated cheese.
          8. Bake in moderate oven for 40 minutes.

          9. Mornay Sauce
          10. Heat butter in a saucepan.
          11. Add flour and cook to a sandy texture to make a roux, and gradually add milk, stirring well.
          12. Simmer on low heat until sauce reaches a boil and thickens.
          13. Beat egg yolks and add to sauce gradually while stirring.
          14. Season with nutmeg, salt and pepper to taste.

          15. Meat Sauce
          16. Heat oil in a pan and fry onions and garlic until soft.
          17. Add mince and cook until browned evenly.
          18. Add tomato paste, wine, water, parsley, oregano and bay leaf.
          19. Reduce heat and simmer for 30 minutes or until sauce thickens and liquid is reduced.

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          Ingredients

          • 250g  eggplant, thinly sliced
          • 250g courgettes, thinly sliced
          • 250g potatoes, thinly sliced
          •  
          • MORNAY SAUCE
          • 125g  flour
          • 125g  butter
          • 1 ltr milk
          • 3 egg yolks
          • 125g Edam cheese, grated
          • 1 pinch nutmeg
          •  salt and black pepper to taste
          •  
          • MEAT SAUCE
          • 500g beef, minced
          • 50ml corn oil
          • 100g onion, chopped
          • 100g tomato paste
          • 50ml white wine
          • 1 tbsp garlic, crushed
          • 1 ltr water
          • 1 tbsp oregano
          • 1 bay leaf
          • 2 tbsp parsley,chopped
          •  salt and black pepper to taste