Lamb Moussaka
Origins: 
GREECE
A hearty Greek favourite with layers of eggplant, lamb mince and cheese, that's both deliciously tasty and freezer friendly. If you like your moussaka extra cheesey, try adding some crumbled feta or shaved parmesan to the ricotta mixture.
Ingredients
- 2 tbsp olive oil
- 1 eggplant, thinly sliced
- 1 onion, diced
- 2 cloves garlic, crushed
- 400g lamb mince
- 420g can HeinzZ Condensed Vegetable Soup
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 250g low fat ricotta cheese
- 2 eggs, lightly beaten
- ½ cup grated mozzarella cheese
Method
Preheat the oven to 180°C. Heat half the oil in a frying pan. Cook eggplant until golden on both sides. Drain on absorbent paper.
Heat remaining oil in saucepan. Add onion and garlic and cook for 2 minutes. Add mince and cook for 4 minutes, or until browned. Stir in HEINZ Soup, ¼ cup water, cinnamon and oregano. Mix well. Simmer for 10 minutes.
Meanwhile, layer half the eggplant in a lightly greased (1.5 litre) casserole dish. Top with the lamb mixture. Layer with remaining eggplant.
Mix together ricotta and eggs, spread over top layer of eggplant. Sprinkle with cheese. Bake for 30 minutes, or until golden.
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Comments for this recipe
Origins: GREECE
A hearty Greek favourite with layers of eggplant, lamb mince and cheese, that's both deliciously tasty and freezer friendly. If you like your moussaka extra cheesey, try adding some crumbled feta or shaved parmesan to the ricotta mixture.
Ingredients
- 2 tbsp olive oil
- 1 eggplant, thinly sliced
- 1 onion, diced
- 2 cloves garlic, crushed
- 400g lamb mince
- 420g can HeinzZ Condensed Vegetable Soup
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 250g low fat ricotta cheese
- 2 eggs, lightly beaten
- ½ cup grated mozzarella cheese
Method
Preheat the oven to 180°C. Heat half the oil in a frying pan. Cook eggplant until golden on both sides. Drain on absorbent paper. Heat remaining oil in saucepan. Add onion and garlic and cook for 2 minutes. Add mince and cook for 4 minutes, or until browned. Stir in HEINZ Soup, ¼ cup water, cinnamon and oregano. Mix well. Simmer for 10 minutes. Meanwhile, layer half the eggplant in a lightly greased (1.5 litre) casserole dish. Top with the lamb mixture. Layer with remaining eggplant. Mix together ricotta and eggs, spread over top layer of eggplant. Sprinkle with cheese. Bake for 30 minutes, or until golden.
Rate This
|
Ange Kenos |
Hellenes (Greeks) love great food and this recipe is a classic. But every region has its own alterations so it will never taste the same in two different houses or from two different restaurants |
|
DT |
While having been brought to Australia by Greek immigrants. This is actually a dish native to all Balkan countries. |
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