Natural spices make a wonderful gift, suitable for different occasions; Such as a thank you gift, hostess gift, office, workplace, Mother's Day, Father's Day, teacher appreciation, housewarming, birthdays, party favors, etc. Personalised advertising may be considered a “sale” or “sharing” of information under California and other state privacy laws, and you may have a right to opt out. In my opinion it takes on the flavour profile of a Moussaka better, but you can use lamb if you wanted.

I have been seriously wanting to make moussaka for ages and keep putting it off for various reasons. Put 1 tbsp oil in the base of a deep ovenproof dish and start with a layer of potatoes, then aubergines, a sprinkling of seasoning, then a layer of the lamb mixture. A classic recipe has three layers that are separately cooked before being combined for the final baking: a bottom layer of sliced eggplant sautéed in olive oil; a middle layer of ground lamb lightly cooked with chopped or puréed tomatoes, onion, garlic, and spices (cinnamon, allspice and black pepper); and a top layer of Béchamel sauce or savory custard. This was delicious, but I must’ve bought the wrong kind of eggplant cause I had a ton left over (bought some glorious globe eggplant) – it would be helpful to list an approximate weight of eggplant needed? You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.Heat half the olive oil in a pan, add the aubergine, then cook on both sides so they take on a little colour (you can add a little water to help the softening of the aubergine). I would like to receive electronic messages, which may include promotions, product information and service offers, from Schwartz. Sprinkle the top of the moussaka with Parmesan/Grana Padano cheese, then place the moussaka in an oven preheated to 180C. The most famous version in Greece consists of eggplant, potatoes, minced meat, and a top layer of béchamel (white) sauce. In the same pot, saute the onions for a few minutes until they’ve softened, then add the garlic and sauté a couple of minutes more, stirring often.

Moussaka is a Greek casserole of eggplant layered with spiced ground lamb or beef, and topped in a creamy white bechamel or custard sauce.To make a light moussaka, you will need to bake the aubergines and potatoes after brushing them with a little bit of oil.

Eggplant - the salting removes excess liquid so the eggplant doesn't become soggy and make the moussaka watery once assembled. I also found out from this recipe is that 1/2 cm is about 1/2 finger width, so 1 cm is a finger width which makes so much sense that my ancestors used this measurement to cook by.Once layered up, you can’t tell if it’s baked rather than fried but your skinny jeans will thank you for it. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings.

If their consistencies are too thin you might find those distinctive layers don’t form efficiently and it doesn’t hold together as well when serving.Our selected products are produced naturally to a high standard of quality and are preservative free.