Cheat's Lamb Moussaka
with Garlic Ciabatta
- May contain traces of allergens
- Celery
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 this Greek classic takes hours to make, but with a bit of HelloFresh magic you’ll be whipping it up in no time at all!
Ingredients
1 unit(s)
Cinnamon Stick
1 unit(s)
Chopped Tomatoes
1 unit(s)
Ciabatta
100 grams
Creme Fraiche
1 unit(s)
Onion
200 grams
Lamb Mince
1 unit(s)
Aubergine
(May contain traces of: Celery)
carton(s)
Tomato Passata
2 unit(s)
Garlic Clove
40 grams
Wild Rocket
20 grams
Parmesan Cheese
1 unit(s)
Carrot
Nutritional information
Instructions
Halve, peel and chop the onion into 1cm pieces. Peel the carrot, remove the top and bottom and chop into roughly 1cm pieces. Peel and grate all but one of the garlic cloves (or use a garlic press). Cut the aubergine into discs approximately 1cm thick.
Heat a splash of oil in a frying pan on medium heat, add the onion and carrot. Cook until soft, 6 mins. Add the garlic and cook for 1 minute. Add the lamb mince and the cinnamon stick, stir. Cook for 5-6 mins, until the lamb has browned (drain away any excess fat). Add the diced tomatoes (and passata if you're cooking for three). Season with a pinch of salt and pepper. Simmer until thick and tomatoey, 15-20 mins .
Meanwhile, preheat your grill to high. Pop the aubergine on a baking tray with a drizzle of olive oil, a pinch of salt and pepper. Grill for 8-9 mins on each side. Remove from your grill and leave to the side (leave your grill on). Tip: The aubergine slices should be browned and soft. If they aren’t, grill them for a little longer. If they are getting brown too quickly, turn the heat down a little.
While the lamb and aubergine are cooking, cut the ciabatta into 1cm thick slices and leave to the side. When the lamb mixture is nice and thick, remove the cinnamon stick and pour into an ovenproof dish. Lay the aubergine on top and spoon over the crème fraîche. Spread the crème fraîche with the back of a spoon and then grate over the parmesan. Grill the moussaka for about 5 mins, until the top is bubbling and brown.
While the moussaka is browning, put the rocket in a bowl, drizzle over some olive oil, a pinch of salt and pepper. Toss the salad.
Once brown, remove the moussaka from under your grill. Pop the ciabatta slices under the grill for 2 mins on each side, until toasted. Tip: Watch they don’t burn! Cut the remaining garlic clove in half, take the ciabatta out from under your grill and rub the garlic clove across each slice. You can also drizzle over a little olive oil. Serve the moussaka with some dressed rocket and a garlic ciabatta on the side. Enjoy!
