WebbHow-to-videos Method Preheat the oven to 180C/350F/Gas 4 and cook the lentils according to packet instructions. For the filling, toss the aubergine slices in the vegetable oil, then drain and... WebbPlace half of the eggplant slices in the slow cooker. In a heavy skillet, heat the remaining olive oil over medium-high heat. Saute the onions until softened. Add the garlic and the ground lamb to the skillet and saute until the meat is browned. To the skillet, add the parsley, oregano, black pepper, salt, and the can of tomatoes.

Slow cooker vegetarian moussaka World Cancer …

WebbIngredients: 500 g of lamb, minced; 1 large sized eggplant, sliced thinly ; 2 cloves of garlic, finely chopped ; 4 tablespoons olive oil ; 1 onion, chopped WebbSlow Cooker Lamb Moussaka 20M INS 7HR Serves 6 295KCAL This Lamb Moussaka recipe is a rich, delicious slimming friendly meal for anyone counting calories or … bksblive2 login gloucestershire college

Slow cooker moussaka recipe - BBC Food

WebbLay the aubergine and potato on top to cover the sauce. Cook on low for 8 hours. For the topping, mix the ingredients together in a bowl and then pour over the top of the aubergines, use a spatula to ensure total coverage, grate nutmeg on top if desired. Cook on low for 1 hour. Brown under a grill for 20 mins. Webb1 apr. 2016 · Vegetarian Moussaka is a play on the traditional Greek dish. It is saucy. It is packed full of vegetables. It is filling. It is a must try!!! Have you ever had one of those … Webb12 nov. 2016 · Instructions Fry the mince, onion, garlic and allspice until browned and drain the excess fat. Stir in the tomatoes and oregano Put the potato slices in a layer on the … daughter of molokai