Cheat's Lamb Moussaka
Moussaka is one of our chef Mimi’s favourite dishes… if there’s one winter warmer that wins in her book, it’s this one. Normally moussaka takes hours to make, but with a bit of HelloFresh magic you’ll be whipping this up in no time at all!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Onion
1
Carrot
2
Garlic Clove
1
Aubergine
(May contain Celery)
250
Lamb Mince
1
Cinnamon Stick
1
Chopped Tomatoes
Tomato Passata
1
Ciabatta
(Contains Cereals containing gluten May contain Cereals containing gluten)
1
Creme Fraiche
(Contains Milk)
20
Parmesan Cheese
(Contains Milk)
1
Wild Rocket
Nutritional information
Utensils
Instructions
Peel and chop the onion and carrot into roughly 1cm pieces. Peel and grate all but one of the garlic cloves (or use a garlic press if you have one). Slice the aubergine into discs approximately 1cm thick.
Add a splash of oil to a saucepan on medium heat, add your onion and cook for 5 mins until soft, then add your carrot and grated garlic and cook for a further 3mins. Add the lamb mince along with the cinnamon stick. Stir and cook until your lamb has browned, then add the chopped tomatoes. Season with a pinch of salt, a good grind of black pepper and a sprinkle of sugar (if you have some). Gently simmer your lamb mixture for 15-20 mins until it is thick and tomatoey.
While your lamb mixture is simmering, preheat your grill to high. Pop your aubergine on a baking tray with a drizzle of olive oil, a pinch of salt and a good grind of black pepper and grill for 8-9 mins on one side and 8-9 mins on the other side, remove from your grill and leave to the side (leave your grill on). Tip: The aubergine slices should be slightly browned and soft, if they aren’t soft, cook them for a little longer. If they are getting browned too quickly, turn the heat down a little.
You can also prepare the ciabatta while your lamb mixture is simmering and the aubergine is grilling! Cut the ciabatta into slices about 1cm thick and leave to the side.
When your lamb mixture is nice and thick, remove your cinnamon stick and pour into an ovenproof dish. Lay your aubergine on top and spoon over the crème fraîche. Spread your crème fraîche with the back of a spoon and then grate over the parmesan. Put the dish under your grill for 5 mins or until the top is bubbling and brown.
While your moussaka is browning, put the rocket in a bowl, drizzle over a splash of olive oil and a pinch of salt and black pepper and toss.
Once brown, remove your moussaka from your grill and pop your ciabatta slices under for 2 mins on each side. Tip: Watch they don’t burn! Cut the remaining garlic clove in half, take your ciabatta out from under your grill and rub your garlic clove across each slice. You can also drizzle over a little olive oil.
Serve your moussaka with your rocket and garlic ciabatta on the side.
