Moussaka
The Greek classic without all the work. This moussaka recipe uses steam and convection cooking to provide a satisfying meal.
Credited to: Panasonic
Kcal:
Difficulty: Pretty easy
Serves 4
75 mins cooking time
Ingredients
- 1 medium (250g) potato
- 1 tsp (5ml) oil
- 2 cloves of garlic
- 1 medium onion
- 350g fresh mince lamb
- 400g can of tomatoes
- 2 tbsp (30ml) tomato puree
- 1 large aubergine
- 1 bayleaf
- 1 tsp fresh thyme
- 1 tsp dried oregano
- 1/2 tsp cinnamon,salt and pepper
For the topping:
- 2 eggs
- 150ml (1/2 pt) single cream
- 100g cheddar cheese
- 25g parmesan cheese.
Method
- Take the water tank out of the combi steam oven, fill it with water and place it back into the oven.
- Pierce skin of potato and cook on Medium Microwave Power setting for 7-9 minutes, leave to cool slightly then slice. Place oil, garlic and onion in a casserole dish.
- Place on wire shelf in lower shelf position and cook on Combi 1 for 3 minutes. Add lamb, tomatoes, purée, herbs, season and mix well. Cover and cook on High Microwave Power setting for 10 minutes.
- Place aubergine in a Pyrex® dish with 3 tbsp water. Place on the base and cook on Steam 1 for 5 minutes.
- Whisk eggs, cream and cheddar together. Arrange half the aubergine slices in the base of dish and spoon over half the lamb mixture and potato slices, repeat process again. Spread the cheese mixture over the top and sprinkle with Parmesan cheese.
- Place on wire shelf in lower shelf position and cook on Combi 10 for 15-18 minutes or until topping is puffed and golden. Enjoy.
