-->

Ads 720 x 90

Beef And Grilled Vegetable Moussaka


add veggies to this greek favourite and youve got a meal thats hearty and healthy not to mention freezer friendly

The ingredient of Beef And Grilled Vegetable Moussaka

  • 2 small about 200g each red capsicums quartered deseeded
  • olive oil spray
  • 2 medium about 1kg eggplant cut lengthways into 1cm thick slices
  • 3 large about 500g zucchini trimmed cut lengthways into 1cm thick slices
  • 45g 1 2 cup dried packaged multigrain breadcrumbs
  • 2 tablespoons finely grated parmesan
  • 2 tablespoons finely grated reduced fat cheddar
  • mixed salad leaves to serve
  • 1 2 teaspoon olive oil
  • 1 brown onion finely chopped
  • 2 garlic cloves crushed
  • 500g extra lean beef mince
  • 1 x 800g can no added salt chopped tomatoes
  • 1 teaspoon dried oregano
  • 500ml 2 cups skim milk
  • 2 tablespoons reduced fat dairy spread
  • 40g plain flour
  • pinch of ground nutmeg
  • 1 egg lightly whisked

The Instruction of beef and grilled vegetable moussaka

  • to make the meat sauce brush a large non stick frying pan with oil heat over medium low heat add the onion and garlic and cook stirring for 7 minutes or until onion is soft increase heat to medium high add the mince and cook stirring with a wooden spoon to break up any lumps for 3 minutes or until the mince changes colour add the tomato and oregano and bring to the boil reduce heat to medium low simmer for 30 minutes or until sauce thickens
  • meanwhile preheat grill on medium line a baking tray with foil place the capsicum skin side up on the lined tray spray with olive oil spray cook under grill for 6 minutes or until charred and blistered transfer to a plastic bag and set aside for 5 minutes this helps lift the skin peel and halve lengthways place half the eggplant on the lined tray spray with olive oil spray cook under grill for 4 minutes each side transfer to a plate repeat in 2 more batches with zucchini and remaining eggplant
  • to make the bechamel sauce place the milk in a saucepan over medium heat bring just to a simmer remove from heat melt the dairy spread in a saucepan over medium low heat remove from heat and stir in the flour place over medium heat and cook stirring for 1 minute or until the mixture bubbles remove from heat gradually add the milk whisking until smooth place over medium heat and cook stirring for 2 minutes or until the sauce thickens and comes to the boil simmer for 1 minute transfer to a heatproof bowl stir in nutmeg set aside for 5 minutes to cool slightly whisk in the egg
  • preheat oven to 180u00b0c line 2 baking trays with foil combine breadcrumbs parmesan and cheddar in a bowl
  • divide half the eggplant among six 500ml 2 cup capacity freezerproof ovenproof dishes arrange the zucchini over the eggplant spoon over half the meat sauce layer with the remaining eggplant capsicum and remaining meat sauce spoon over the bechamel sauce and sprinkle with the breadcrumb mixture to freeze see notes
  • bake in oven for 35 40 minutes or until set and golden set aside for 5 minutes to cool serve with mixed salad leaves

Nutritions of Beef And Grilled Vegetable Moussaka

calories: 336 99 calories
calories: 10 grams fat
calories: 4 grams saturated fat
calories: 29 grams carbohydrates
calories: n a
calories: n a
calories: 32 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Related Posts

There is no other posts in this category.

Post a Comment

Subscribe Our Newsletter