Moussaka Recipe

Ingredients

  • For the topping

Directions

The Greek classic without all the work. This Moussaka recipe uses steam and convection cooking to provide a satisfying meal.

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Ingredients

Adjust Servings:
1 medium (250g) potato
1 tsp (5ml) oil
2 cloves of garlic crushed
1 medium onion chopped
350g fresh lamb mince
400g can of tomatoes
2 tbsp (30ml) tomato puree
1 large aubergine sliced
1 bay leaf
1 tsp fresh thyme
1 tsp dried oregano
½ tsp cinnamon
salt and pepper
For the topping
2 eggs
150ml (½ pt) single cream
100g cheddar cheese grated
25g parmesan cheese grated

Steps

1

Take the water tank out of the combi steam oven, fill it with water and place it back into the oven.

2

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.

3

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.

4

Place aubergine in a Pyrex® dish with 3 tbsp water. Place on the base and cook on Steam 1 for 5 minutes.

5

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.

6

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

Ingredients

Adjust Servings:
1 medium (250g) potato
1 tsp (5ml) oil
2 cloves of garlic crushed
1 medium onion chopped
350g fresh lamb mince
400g can of tomatoes
2 tbsp (30ml) tomato puree
1 large aubergine sliced
1 bay leaf
1 tsp fresh thyme
1 tsp dried oregano
½ tsp cinnamon
salt and pepper
For the topping
2 eggs
150ml (½ pt) single cream
100g cheddar cheese grated
25g parmesan cheese grated
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