Greek Seasoning Mix for Moussaka 70g

Product Information

Follow with zucchini and parsley/pecorino/salt/pepper, then half the eggplant with a pinch of salt and pepper. However, if you can’t handle or don’t like the strong flavour of lamb or if you prefer a lighter Moussaka, you can substitute lamb mince with good quality beef or veal mince. COOK Veg Layer: Heat up enough oil to cover the veg in a suitably sized pot/pan until it gently sizzles (you're aiming for around 150C/300F).

Pour over the white sauce, making sure it covers in an even layer, then sprinkle with the reserved nutmeg and parmesan cheese.

Hate it, because I just want to admire how great it looks (ok, I’m lying, I want *people* to admire it so I can bask in the glory, yes it’s totally childish but let me have that moment because do you KNOW how many pots and pans I dirtied MAKING THIS? To serve them, pop them in the oven for about 45 minutes at 150C/300F until they have defrosted and heated up throughout. We both really enjoyed it and my hubby is taking leftovers for himself and his work colleague for lunch at work today.

Sprinkle the top of the moussaka with Parmesan/Grana Padano cheese, then place the moussaka in an oven preheated to 180C. A total mg or oz measurement would be v helpful – guess I need to try doing that next time and record the results! Not only will you slice and layer the exact number of potatoes, but you’ll also end up with less washing up to do! Disclaimer: Sellers are responsible for following applicable laws and regulations and disclosing what is in their products.

Add the tinned tomatoes, the sugar, a pinch of cinnamon, 1 bay leaf and a good pinch of salt and pepper. Love it, because when you crack through that golden top and the white bechamel sauce bursts out, you scoop up a big piece and you see all the amazing layers…. Rinsing them, salting them and letting them rest removes that bitterness and they will taste deliciously sweet, creamy and with no hint of bitterness whatsoever! Tip in the onion along with a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent.