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Moussaka recipes

Our top 3 of 19 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 at MyDish

        0
        based on 0 reviews

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        Moussaka

        by Kitchen Kitty

        by Kitchen KittyViewed 387 times


          Description

          A traditonal Greek dish. I learnt this recipe whilst staying with a friends Greek Mum on a beautiful island in the Cyclades. Always takes me back there!

          Method

          1. 1/ Place the sliced aubergine in cold water and soak for approx an hour. After this time, preheat the oven to gas mark 4 / 180.
          2. 2/ Heat the olive oil in large pan, when sizzling add the onion and garlic and fry for a few minutes to soften.
          3. Add the lamb and brown, then pour in the red wine and simmer until reduced.
          4. 3/Next add the tomatoes, puree, parsley, cinnamon and season with salt and pepper.
          5. 4/ Whilst the meat mix is simmering on a low heat, in a frying pan, brown off all the vegetable slices - courgette, potato and drained aubergine. When each batch done, set aside on kitchen towel to drain off excess oil.
          6. 5/In a large casserole / baking tray - place the aubergine on the bottom, add a layer of meat (half of it), then a layer of potato & courgette and the final layer of the remaining meat.
          7. 6/ To make the bechamel sauce, Bring the milk to a boil in a saucepan, then reduce to lowest heat. Add the butter & cream. Whisk in the flour until thickens to a smooth sauce.
          8. pour in the beaten eggs and whisk to fully thicken. Melt in the parmesan.
          9. 7/ Pour over meat and veg layers in the dish. Sprinkle grated nutmeg over the top. Place in oven and cook for approx hour until top golden.



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          Ingredients

          • 1kg minced lamb
          • 4 large aubergines cut lengthways
          • 4 courgettes cut lengthways
          • 4  large potatoes, cut lengthways
          • 10 Fresh Tomatoes, peeled chopped or 1 tin of chopped tomatoes
          • 1 glass of red wine
          • 1 tbsp tomato puree
          • 1 cinnamon stick / 5cm length of cassia bark
          • 2 white onion. chopped
          • 3 cloves of garlic. crushed
          • bunch fresh parsley. chopped
          • 2-4 tbsp olive oil to fry
          • pinch salt and freshly ground black pepper
          • 500ml mik
          • 100g butter
          • 100g plain flour
          • 1 tbsp cream
          • 4 Medium Eggs, beaten
          • 1 cup parmesan cheese. grated
          • pinch grated nutmeg