Greek Seasoning Mix for Moussaka 70g

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For this recipe I have used lamb mince, however you can easily use some leftover roast lamb, if you happen to have any…simply chop up the lamb leftovers into small pieces and add them into the pan at the same time as you would add in the mince, and continue as normal – a very tasty way to use up your leftovers!

To salt the eggplant, simply sprinkle salt onto the slices and allow it to sit for 30 minutes. Then, pat the eggplant dry to remove excess salt and moisture. Potatoes: Yea or nay? Finally, the moussaka is then topped with the all-important béchamel sauce, then a final sprinkling of grated cheese, for that wonderful golden brown finish. The history of moussaka Sprinkle with the remaining grated cheese. Preheat you oven at 180C/350F and bake your musaka for about 60 minutes or until its crust turns light golden brown. Even though it will be really hard to do so, you should wait for the moussaka to cool down and be just warm to the touch before cutting into pieces. This will prevent the béchamel sauce from pouring out when you’re cutting your pieces.This moussaka recipe is mostly authentic with a couple of twists for added flavor. Traditional moussaka uses ground lamb while most modern versions use ground beef. I took culinary license to add the additional twist of halving the ground beef with mild ground sausage. This added a wonderful flavor dimension to the dish. I took measures to optimize the flavors every step of the way while retaining the dish’s authentic integrity. Heat a casserole on the hob and add the mince and onions (no need for oil). Cook over a high heat, stirring well to break up the mince, until the meat starts to brown. Add the garlic, mint, cinnamon and tomato purée and cook for 1 minute. Tip in the tomatoes and add 200ml water. Season and simmer uncovered for 15 minutes.

Are you a vegetarian or observing lent? Not to worry, there is always a way to enjoy this delicious dish! My delicious Vegan Moussaka with lentils recipe with a lentil-mushroom based sauce is made for you! To assemble your Moussaka, start by layering your potatoes at the bottom of your baking dish.Split your aubergines in two lots. You’ll need the first lot to layer over the potatoes and the second lot to cover the meat sauce.Spread the first layer of aubergines over your potatoes. If you have too fewaubergines space them out a bit. If you have too many, overlap them a bit so they all fit! Eggplant in Moussaka is essential. To prepare it you’ll need to slice then sprinkle with salt and leave to rest. This will not only draw out unwanted moisture, but will also remove the bitter taste from the eggplant. Potato TDID cookie is set by Cloudflare service to store a unique ID that identifies a returning user's device which is then used for targeted advertising. To freeze an entire cooked moussaka: Allow it to cool before covering it snugly with plastic wrap and then wrapping it in foil. Freeze for up to 3 months. Remember to remove the plastic wrap before reheating.Bake for 45 minutes, or until the top is golden and bubbling and everything is cooked through. Remove from the oven and leave to cool for at least 20 minutes before serving. The eggplant/aubergine slices are baked, not fried. No need to fry them in oil, no need to salt them in my humble opinion!

Moussaka is a complete meal, but if you want to serve it with something light and fresh a simple side salad would do. Potatoes: Russet potatoes work best as they have just the right amount of starchiness to hold the dish together. The moussaka can be made up to 2 days ahead. Allow an extra 15-20 minutes if cooking from chilled. The meat sauce can be frozen.

Process shots: melt butter (photo 1), stir in flour (photo 2), whisk in milk (photo 3), add seasoning (photo 4), add cheese (photo 5), stir in egg yolks (photo 6). Boil the whole unpeeled potatoes for 25-30 minutes until tender. Drain and set aside until cool enough to handle.